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2008 Sauvignon Blanc
The wine shows green apple, lemon grass, honey dew melon, vanilla, and toast on the nose. The barrel component broadens the mouth and adds weight to the mid palate.
18% barrel fermented in new Hungarian oak. Sur lie aged for 8 months. The tank fermented portion was fermented near 50°F to create bright fruit esters.
Pope Valley is a fantastic location for producing ripe Sauvignon Blanc perfect for barrel fermentation.
87 Points - Wine Enthusiast
American Fine Wine Competition 2010
L.A. International Wine & Spirits Competition 2010