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2005 CAKEBREAD CELLAR Sauvignon Blanc

Enlarge		We harvest our Sauvignon Blanc grapes at night to ensure the freshest, highest-quality juice. Harvesting at cool temperatures maximizes desirable flavors in the grapes and ensures an ideal balance of sugars and acids. After the grapes are brought to the winery, we immediately press the whole clusters to minimize the extraction of astringent compounds from the skins. In 2005, 13% of the juice was barrel-fermented in old French oak barrels (to avoid the extraction of new oak character), while the balance was tank-fermented. After fermentation completed, 75% of the wine aged in two-year-old French oak barrels for an average of four months, while 25% remained in tank and never saw oak. The richer barrel-fermented and barrel-aged lots displayed strong Sauvignon Blanc character without aggressive herbal notes, while the tank-fermented and tank-aged lots contributed an intensely fruity character.
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