Vintage 2009 A very dry winter was followed by a hot January which segued into a dry, mild conclusion to vintage. Small crops of both whites and reds were the result of dry conditions in winter and the preceding 3-4 years. In the case of the red varieties, the longer you waited for them the better they got.
Winemaking: Grapes were picked early at just on 11° Beaumé, gently pressed and then taken through a slow, cool ferment. A very small amount of free run went straight to barrel (new French) for a barrel ferment to add complexity.

review by organic wine june 2011 » The nose has an attractive herby fennel character and some mineral hints. The fresh palate delivers with mouthwatering acid and lovely texture with a bit of viscosity. Not all Sauv Blancs give you satisfaction in the middle of winter, but this one has the palate weight & complexity from a couple of years age to make it a worthy option. Don't serve it too cold, I tasted it at room temperature and it was perfect.