Selene Sauvignon Blanc Hyde Vineyards 2010
Grapes were whole-cluster pressed and the juice transferred into both new French oak (24%) and stainless steel barrels (76%) for fermentation. A new “sequential fermentation” technique was used on about 40% of the blend to optimize flavor, intensity, and texture. The wine remained in barrel on primary lees until late February when it was racked and bottled. There were no acid additions and no malolactic fermentation.
Food Pairings for Selene Sauvignon Blanc Hyde Vineyards
Tangerine, cantaloupe, white nectarine, green mango, honeysuckle, beeswax, cardamom, and chrysanthemum. Mouthwatering, intense, viscous, and long. Yum.
550 cases produced.
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