Sauvignon Blanc, Airfield Wines
The 2018 Sauvignon Blanc displays bright aromatics of papaya, grapefruit and pineapple with notes of lemongrass and hints of minerality. On the palate, the wine opens with fresh tropical fruit flavors followed by a compelling element of cashew dust and lemon zest. The wine exits the palate with a crisp, refreshing acidity and a long, clean, balanced finish.
The 2018 vintage was characteristic of Washington State with a mild winter and very hot summer. Temperatures in March and April were slightly above average, leading to bud break mid-April. A warm spring provided perfect growing conditions for the vines. Their meticulous viticultural practices allowed them to manage vigorous growth throughout the season so the plants reached optimal crop yield goals for each block. The hot summer allowed grapes to reach full maturity and ripeness levels far exceeding anything they saw in 2017 or 2016. White grape varietals received significant sun exposure creating bountiful aromatics with balanced acidity.
Their 2018 Sauvignon Blanc is 100% estate grown, allowing them to create the perfect balance of flavors and acidity from vine to bottle. It was harvested early in the morning with temperatures around 43ºF, which drew more fruit notes from the grapes while being pressed. The grapes were gently pressed and cold settled for 72 hours. After cold settling, the juice was clean racked to its fermentation tank where we inoculated the juice with our favorite yeast strain for Sauvignon Blanc. The fermentation was kept cold, about 58ºF, to preserve thiols and esters, which are the beautiful aromatics and flavors in the wine. The wine was fermented dry in about 42 days due to the nature of cold fermentation. After fermentation, the lees were stirred twice per month to help build texture and roundness of the wine.