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Enkidu Wine LLC

2018 Sauvignon Blanc Sonoma County

2018 Sauvignon Blanc Sonoma County

Vibrant flavors of pineapple, nectarine, hay, green apple and brioche with a touch of creaminess that perfectly balances the higher acidity.

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$22.00
/ 750 ml
SKU: 18SCSB
Wine Specs
Vintage
2018
Varietal
Sauvignon Blanc
Appellation
Sonoma County
Alcohol %
14.3
Wine Profile
Tasting Notes
The 2018 SB is reminiscent of previous vintages with aromas that are steely with river rock and flint and accompanied by lemon peel, hay and coriander. The flavors are full with green apple, pineapple, nectarine, hay and brioche. The wine adds some creaminess from the barrel age on lees that balances off the higher acidity. This wine will actually benefit from a few months aging.
Vineyard Notes
Our Sauvignon Blanc is more likened to a Pouilly Fumé or Sancerre than California in style. Loads of minerality, spicy tropical fruit and green apple are typical. In 2015 we began sourcing our SB from two fantastic vineyard sites, the Indian Springs Vineyard in Sonoma Valley, and the Grist Vineyard at 1,000’ above Dry Creek Valley. Each is distinctive in their fruit character, but share common richness of concentrated character associated for their low yields in the vineyards. Cooler than 2017, the 2018 vintage was spectacular. We were blessed with abundant sunshine and very consistent moderate temperatures. Result was complete maturation of fruit picked at the optimum ripeness.
Production Notes
As fans of the late Didier Dagueneau of Pouilly Fumé and his wines, we choose to barrel ferment our SB. While tank ferments make nice fruity wines, we like the texture and complexity we achieve with barrel fermentation. We inoculated the individual barrels with two different yeasts one day after we whole-cluster pressed the grapes as they came into the winery. We preserved the natural acidity, which there is much, by not undergoing any malo-lactic fermentation. We increased the use of new French Oak barrels to 25%. We also utilize large puncheons for 80% of the lot. This leads to less oxidation while maintaining the texture from barrel fermentation. We stirred semi-weekly until February, and bottled the wines in March.