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Enkidu Wine LLC

2018 'E' Sonoma County Sauvignon Blanc

2018 'E' Sonoma County Sauvignon Blanc

Casaba melon and green mango aromas and flavors with a tinge of coriander and herbs.  High acidity with a rich, lush mouthfeel and long finish.

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$20.00
/ 750 ml
SKU: 18ESCSB
Wine Specs
Vintage
2018
Varietal
Sauvignon Blanc
Appellation
Sonoma County
Harvest Date
Aug 30 - Sept 10, 2018
Acid
6.88 gms/L
pH
3.3
Aging
7 months, 25% Puncheon, 75% neutral French oak
Fermentation
Native Yeast
Bottling Date
March 28, 2019
Alcohol %
14.3
Wine Profile
Tasting Notes
The 2018 E Sauvignon Blanc was barrel fermented and on first approach you are introduced to complex fruit of casaba melon and green mango. Tinged with coriander and herbs, the aromas roll into the flavors and are framed with high acidity in a lush, rich mouth. Further enhanced by the leesy character of barrel fermentation and a suggestion of brioche, the finish is juicy and long. Drink over the next three years.
Vineyard Notes
For our Sauvignon Blancs we strive to make complex and fruit driven wines that express the vineyards from where they come. But we also want our wines to exhibit interesting components and perhaps provoke a second of contemplation. We choose not to be simple and make simple wines. We, therefore, seek out vineyards that produce grapes that provide the ink, the paint, the ‘hands in the clay’ that render wines of substance. Our favorite clone, Sauvignon Musque, grown in the mountains high above Dry Creek provides the spice and verve, while our Sonoma Valley location, with its meticulous low quantity, high quality yielding vineyard is the depth, and is resplendent with stone fruit. Sonoma County, with its moderately warm days and very cool nights, is the Région Spéciale for Sauvignon Blanc.
Winemaker Notes
Similar to our flagship Sauvignon Blanc, we barrel ferment 100% of the lots, which gives it great depth and layers of complexity. The barrels are stirred regularly for six months. In a move away from our flagship Sauvignon Blanc, there is no new French oak, and there is partial Malolactic Fermentation. The m/l fermentation contributes a great deal of roundness and fullness in the mouthfeel that is balanced with the higher acidity. After aging for seven months the wines are bottled in Spring.