Our Sauvignon Blanc was fermented in 100% stainless steel drums with native yeast at a controlled 60° F. When primary fermentation was complete, the wine was then sulfured to prevent Malolactic fermentation. The wine was then aged on the lees and stirred twice a week before being bottled in April 2020.
The beginning of the 2019 growing season was defined by copious rainfall and late soil moisture followed by a warm summer. We saw very few extreme heat events, with foggy mornings setting the stage for vibrant and expressive wines. The long, relatively mild finish to the season, helping to preserve freshness and finesse in the fruit with sufficient hang time teasing out a great color, structure, and soft tannins. The Sauvignon Blanc for this wine was harvested on August 30th, September 4th, and September 10th.
This wine displays melon, crisp grapefruit and hints of tropical passionfruit that are inviting on the nose and palate. There are also layers of lemon and vanilla that provide a lively mouthfeel on the finish.
The historic Priest Ranch is now part of the Somerston Estate, a significant property totaling 1,615 acres with 215 acres planted to hillside vineyards. The wines of Priest Ranch are blends from multiple blocks that showcase the diversity and complexity of the combined property. The 2018 vintage of our Priest Ranch Sauvignon Block has fruit from blocks 71, 81 and 124.
Food Pairing Notes
If you're looking to enjoy a glass of Sauvignon Blanc with appetizers, this wine pairs wells with creamy cheeses such as Humbolt Fog or Brie. It also pairs well with foods such as oysters, artichoke crab paella, pesto pasta ravioli, or even green vegetables.