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At some point in a winery’s history, commercial yeast mixes
with indigenous yeast from the vineyard, enters the winery
world and turns wild. We embraced that wild yeast and
nicknamed it 'Feral.' Feral yeast makes wine that enhances
the purity of varietal and showcases terroir. Sauvignon
Blanc, when produced this way, exhibits an amazing beauty
and sense of place.
The Wine
- 100% Sauvignon Blanc
- 100% neutral French Oak
- 100% Indigenous yeast
- No Malolactic
- 4 months Surlees
- Entirely hand sorted
- Harvested October 14th
Vineyard
Analytical
- pH: 3.17
- TA: 0.94 g/100ml
- Alc/Vol: 11.44%
Notes
When approaching this wine the first things you notice
are lovely notes of white grapefruit integrated with floral
components. Wet stone and tarragon carry you through to a
finish of lemon thyme. The palate is focused and lively with
a wonderful expression of fruit and yet uncommonly lush for
a wine with such bracing acidity.
--Brennon Leighton, Winemaker
Accolades
2010 Feral Sauvignon Blanc
- 92 Points Wine Enthusiast
- Editor's Choice Wine Enthusiast
2009 Feral Sauvignon Blanc
- 92 Points Wine Enthusiast
- 90 Points Wine Advocate
- 91 Points Steven Tanzer
2008 Feral Sauvignon Blanc
2007 Feral Sauvignon Blanc
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