Growing Season:
Here in southern Monterey County, January 2007 brought unusually bitter cold temperatures, as low as 11 degrees. The vines were dormant at the time, but this extreme cold affected the viability of some of the buds on the fruiting wood. Hence, springtime showed a bit of delayed growth, but a warm and dry summer helped the vines catch up to full canopy. The fruit set showed quite small, promising low yields and high quality.

Winemaking:
The Sauvignon Blanc is always the most delicious grape to taste from the vine, as its varietal character is so refreshingly evident. As it reached full ripeness, the fruit tasted exceptionally incredible this year. After harvesting in the early morning, the fruit went through a gentle pressing, and the juice went directly to stainless steel tank for settling. Post settling, the juice was moved to another tank for inoculation. The entire lot was fermented cold, to retain the fruity aromatics. A cold tolerant and aromatic producing yeast is what brings the freshness to this Lockwood wine style.

Tasting Notes:
Melon rind and fresh citrus flavors are carried by aromas of ruby grapefruit and green pear. This vivid wine can be enjoyed any time of day, especially with fresh oysters on the half shell or a crab salad.