Eric Kent takes their Sauvignon Blanc very seriously. It requires a lot of extra work and expense, but the payoff is always worth it. Two magnificent vineyard sources are the heart of the wine (Dry Stack and Fallenleaf), both planted to exotic clonal selections providing decidedly excellent raw material. Over the years the winery has employed a mixture of techniques to bring out the best in this lively fruit. Cold, slow fermentation in stainless steel tanks for freshness, a small but critical percentage of French oak barrel, plus some skin contact carbonic fermentation to bring the uncommon texture and weight.
Instead of the usual grassy/lemony sipper, Cuvee Renee offers a riot of guava, passionfruit, lemongrass and pink grapefruit. A hair more precise than previous iterations, there's a lovely viscosity on the palate and the finish is long, fresh and succulent.
Instead of the usual grassy/lemony sipper, Cuvee Renee offers a riot of guava, passionfruit, lemongrass and pink grapefruit. A hair more precise than previous iterations, there's a lovely viscosity on the palate and the finish is long, fresh and succulent.
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