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Grown along side of Peter Michael's Les Pavots Bordeaux red varietals, the Sauvignon Blanc for L'Apres-Midi has taken to the cool slopes of Mount St. Helena. The grapes were picked and sorted by hand, whole cluster pressed and then naturally fermented in barrel. No malolactic fermentation was conducted in order to preserve the fruity and zesty character of the Sauvignon Blanc. All lots were aged separately on their lees for 9 months with gentle batonnage, then judiciously blended to compose the cuvee.

This predominately Sauvignon Blanc, White Bordeaux styled blend with just a touch of Semilion hails from two different estates with altitudes ranging from 1,000 to 1,200 feet within the Knights Valley. The soils are more rocky, volcanic Rhyolite which provide excellent drainage. This, alongside the impressive slopes paired with southerly facing vines helps create a ripened, but still complex wine. The grapes are whole cluster pressed and then fermented in barrel without a second malolactic fermentation in attempts to preserve a certain zestiness. On the palate the wine shows plenty of honeysuckle, juicy stone fruits, anise, and a balancing minerality. Each flavor solidifies the inspiration of the wine, a lazy afternoon.
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