Nose
Sharp out of the glass, a steely citrus overtone of lemon juice and lime pith intrudes the senses first, followed by a sweeter and deeper poached pear and white peach note that turns an acid overture into a more decadent dessert. Tropical flavors are not amiss with a typical lychee and mango combination along with a perfume of honeysuckle flower, but a subtle minerality of wet stone and a shot of dry hay collide with apricot to add layers of complexity. Overall the aromatics are akin to the first hot day of spring; exploding perfumes of new growth paired with the sweetness of the impending summer.
Palate
The palate is much of the same as a mouthwatering acidity hits the entry first with flavors of ripe pineapple, lemongrass, and granny smith apples. Although the palate achieves an apparent and focused dose of acidity, it does so without being tart or overly sharp on the edges. Instead, fruit sweetness soaks the palate in a glaze that softens the harder edges into more approachable, measured flavors. A balance that is almost suspect in its level of success and rooted in deep flavors of passion fruit and additional lychee that float across the palate into a refreshing finish.
Harvest
The Sauvignon Blanc blocks were harvested a few days apart. The musuqe was picked on the first day of harvest, September 2nd, and the 530 was picked on September 7th. The Viognier and Picpoul Blanc were picked on September 8th.
Bottling
Bottled in January.
Winemaking
The two clones of Sauvignon Blanc (Musque and 530) were combined into one tank and fermented in 100% stainless steel for 27 days prior to racking and blending. The Viognier and Picpoul were pressed together and fermented in 100% stainless steel for 17 days prior to racking and eventually blending.
Aging
Fermented and Stored in 100% Stainless Steel for its short, 5-month life in the winery. Harvested in September and bottled in January.
