Tim Harless studied enology in Teaxs at Grayson College north of Dallas prior to moving to Idaho’s Snake River Valley and launching Hat Ranch Winery in 2011. This bottling reflects the first commercial harvest of Sauvignon Blanc off his estate along Plum Road in the Sunnyslope Wine District. He processed six tons from this 1.5-acre block, and it never saw any oak, allowing for the clean and inviting aromas of gooseberry, ginger and papaya. Those gooseberry notes make their way on to the palate, joined by starfruit, Golden Delicious apple, celery salt and sweet herbs. This wine earned a gold medal at the 2017 Cascadia Wine Competition.
Production: 384 cases
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