“The Small Lot Series gives me the opportunity to take chances, this time with Sauvignon Blanc and all wild-yeast fermentations.  What’s in the bottle says drink me!”

—Melanie Krause, Winemaker

The Vintage

The 2014 vintage in the Snake River Valley was strong for both red and white wines.  From the perspective of the winemaker, it was about as close to a perfect year as you can get!  There were plenty of warm days in mid-summer to ripen the grapes, but also a long, cool fall allowed for flavors to develop ahead of sugars. The growing season presented close to long-term averages with budbreak in mid-April, gradual warming in May and June, hot temperatures (90’s) in July and August, then cooling off to the 70’s and 80’s for September and October.

Tasting Notes

Here you will find aromas of Asian pear and lemon balm afloat a backbone of spritely acidity. Fresh and alluring, we call this experiment a success.

Production Notes

Grapes are hand-picked in September, pressed whole-cluster. Juice is settled to clarify, then put into barrels for fermentation. 100% Native yeasts are used. Barrels are a blend of American and French oak with 10% new barrels. Wine is filtered and bottled in January.

The Vineyards

Symms Vineyard

Pairing suggestions

Try this wine with scallops or corn cakes with maple syrup. Get decadent and experiment!