Rick Small began transforming 42 acres of his grandfather’s farm into vineyard starting in 1977, and their sustainable approach yields award-winning results across a broad spectrum of varieties. This bottling marks the 11th vintage of Sauvignon Blanc, a block groomed to 3.8 tons per acre and brought in at nearly 23 Brix. Kevin Mott takes a clean and bright approach with the winemaking, starting with aromas of grapefruit, Gala apple, fresh herbs, gravel dust and a hint of Juicy Fruit Gum. Inside, it follows through with apple and Bosc pear, backed by grapefruit acidity that carries past the finish line. Serve this at home with Dungeness crab cakes, or enjoy it paired with Torchietti with Zucchini at Sager Small’s Reserve House Restaurant, which is closed for the season starting Nov. 1.
Rating: Excellent
Production: 311 cases
Alcohol: 13.9%
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