2019 Sauvignon Blanc
Santa Ynez Valley
Pineapple, Peach, Orange Blossom, White Flower, Crushed sea shells, White Flower, Jasmine, eliciously creamy pallet with juicy restrained tropical fruit flavors and hints of citrus.
Coqulicot was planted in 1999 and has been farmed organically since 2007. No trace pesticides are found in the wines produced from this vineyard. It is a low valley planting further inland in the Santa Ynez AVA. Being inland, the site is warmer and able to ripen varieties that don’t typically thrive in the Santa Ynez Valley. The low valley traps fog later in the day than most sites in Santa Ynez and protects the vines from becoming sun scorched. The soil is Ballard gravely fine sandy loam, free draining and mineral rich.
This fruit was pressed directly into neutral French oak and fermented with wild yeast. It was gently stirred several times during fermentation to encourage extraction of savory flavors from its lees. It was aged for 10 months in barrel and blended directly before bottling. It was not filtered nor finned and may have a very fine amount of sediment. This experiment was carried out to see if less handling would preserve more flavor and freshness. Thus far it seems to be a success.