Michael David Sauvignon Blanc

After picking, we whole cluster press our Sauvignon Blanc on a gentle press cycle to keep phenolics low.  The fresh pressed Sauvignon Blanc juice was cold settled to get all grape solids separated to the bottom of the tank.  The clean juice above the solids are then racked to another tank where the clean juice is 100% stainless steel cold fermented at 45 degrees to help retain the wines aromas.  The wine was then fermented to dryness.  A small amount of Semillon is blended in prior to bottling for its aromatic qualities and to deliver more complexity to the final wine. 

"Lodi-based Michael David turns to Lodi and Lake County to craft this white wine, mostly Sauvignon Blanc with a drop of Sémillon too. Ready for a summer’s day with subtle Mandarin orange, mango and lime notes, it finishes quick and crisp." - V.B.