Saturday, May 13, 2023 - This comes from a few parcels on their El Maiten vineyard which have a cooler microclimate, so it’s the last of their Sauvignon Blanc to be harvested. Granite soils. Mostly from Clon 1 Davis vines with 10% of Clon 107. The former giving it structure and body while the latter gives it more citrus and herbal notes. Around 30% of the bunches are destemmed, which helps give it an earthy component. Fermented in stainless steel and used barrels. 7 months of battonage (lees stirring). 80% stainless steel and 20% used barrels.
The nose and palate start off quite green with green pepper, jalapeno notes. With a bit of time, salty minerally notes start to emerge on the nose and more fruit comes on the nose and palate. Good citrusy acidity along with passion fruit. A bit effervescent at first, but it fades. Screw top. New Leyda blue label.
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