The goal with the Matthews Sauvignon Blanc is to get it into the press as fast as possible. We ferment primarily in stainless steel to mellow the fruit from the warmer sites, but also in concrete, to enhance the minerality and grassiness we get from the cooler sites. Every year, we look at what the year has given us and adjust our blending process to maintain the fruit and texture we want to see, but this wine is generally bottled young—as early as 4-5 months after press—to capture and hold onto that summer ripeness.
Pineapple, hints of guava, gooseberry and grapefruit. Lacings of honeysuckle mingle through the ripe fruit. A mineral tone wanders through giving the wine more depth. Swirling brings up stone fruits to accent the citrus and floral tones. The palate is intense and textured with lots of tropical fruit and citrus zest. Ripe and chewy; with a mouthwatering finish.
Artichoke Dip, Grilled asparagus, fresh tomatoes, spicy tapas, raw oysters, black cod.