2013 Sauvignon Blanc

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$28.00 750 ML

Quick Overview

The Antica staff is immensely proud of their first effort at Sauvignon blanc and bullish on the future of this variety on Atlas Peak. Aromatically, the wine offers a balance between the fresh-cut grass aromas common to New Zealand versions while also incorporating guava, pineapple and tropical aromas common to the California take on the variety. There is a touch of oak in the background framing the fruit aromatics and the lees-contact and stirring offers just a touch of the yeast characters common to barrel-fermented Chardonnay. The wine is full-bodied but cleansing and screams for white, flaky fish lightly seasoned and grilled on a glorious summer’s evening.
$28.00 750 ML
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  • 2013 Sauvignon Blanc
  • 2013 Sauvignon Blanc
  • 2013 Sauvignon Blanc

Vineyard

The Antica staff is immensely proud of their first effort at Sauvignon blanc and bullish on the future of this variety on Atlas Peak.

Climate

“Classic” is a word often over-used with respect to winegrowing vintages. However, the term can’t be ignored when the dust has settled on 2013 and the conditions are reflected upon. A good dose of winter rain led to soils that were charged early on, but were followed by some of the lowest Spring and Summer rainfall totals in recent memories. Bloom was even and bountiful and the crunch period of the harvest season was buttressed by perfect, warm and still ripening weather. The season began earlier than normal, with the first grapes on Antica’s Atlas Peak District estate being harvested in late August, a start date almost unheard of in the mountainous region. The remainder of the harvest window saw for a remarkably even-keeled harvest, which is unusual only given that nature threw the vineyard and winemaking staff very few curveballs despite a healthy crop. The harvest period ceased on October 22nd with no threat of inclement weather yet to be seen.

Winemaking

1.3 tons were harvested on August 20th for Antica’s inaugural estate Sauvignon blanc. The clusters were whole-cluster pressed and the juice allowed to settle for 24 hours before being transferred to barrels for fermentation. In this instance, one new barrel was used for fermentation only, after which the new barrel was emptied and the wine transferred to an older barrel for storage. The goal was to provide a small amount of vanilla and spice to the wine and add to complexity while not dominating the aromas with oak. No malolactic fermentation was allowed and the lees were stirred every two weeks before the wine was removed from barrels and bottled in Feburary, 2014.
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