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.
Artichoke dip, grilled asparagus, fresh tomatoes, spicy tapas, raw oysters or black cod.
Grapefruit, pineapple core, honeydew melon-hide. Secondary notes of chalk, honeycomb, musky tropical spice and guava. The palate is big, ripe and polished showcasing the sheer ripeness and intensity of the hot 2013 season. Fermented partially on the skins, this wine has plenty of substance to match its massive volume. New world Sauvignon Blanc on full throttle!
100% Sauvignon Blanc
Stillwater Creek, Sagemoor
Fermented for 4 months in 100% stainless steel