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Mary’s Vineyard is a warm site to grow aromatic white wines and I am consistently pleased with the balance of ripe tropical fruit and bright acidity in the grapes. This wine underwent a long, cold fermentation in stainless steel tanks. 50% of the blend was aged without lees contact while the other half was on the lees for 3 months and stirred twice per week. This is unmistakably Sauvignon Blanc with aromas of lemongrass, zesty grapefruit, crisp honeydew melon, and fresh citrus. More Sancerre in style, this wine has light to medium body, balanced with great minerality and a crisp, viscous, well-balanced finish.
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