While many winemakers will blend Sauvignon Blanc to build acidity, Chuck Reininger nurtures his relationship with Birch Creek Vineyard in order to harvest his Sémillon early enough to preserve acidity and maintain the variety’s character. He begins with a stainless-steel fermentation before moving the lot into two-year-old, 500-liter French puncheons. After 10 months, the wine emerges with a whiff of fresh-baked brioche, light toast and vanilla, backed by lemon zest. There’s more fruitiness on the palate as flavors hint at Asian pear and honeydew melon, backed by a mouth feel of lanolin which builds complexity. Its finish of lemon, Granny Smith apple and minerality should work nicely with steamed mussels.
Production: 138 cases