2017 Sauvignon Blanc, Méthode Béton
Napa Valley, Los Carneros

2017 Sauvignon Blanc, Méthode Béton

Wine Club Exclusive Release
Winemaker's Notes

In 2012 we began experimenting with fermentation of Sauvignon Blanc in a concrete egg, a technique we liked so much that we bottled the 2017 vintage separately as Méthode Béton. The concrete egg helps to create a fuller mouthfeel and softens the wine for a more harmonious finish. The 2017 has lush notes of melon, kiwi and passion fruit with a touch of lemon verbena and thyme that carry through to a long, vibrant finish.

Technical Data

Harvest Date: September 4th - September 9th, 2017
Fermentation: 32 days
Aging: 12 months in concrete eggs
ML: 0%
Wine Composition: 100% Sauvignon Blanc
pH: 3.39
Alcohol: 14.1%
Acid: 6.2 g/L