
"The grapes for our 2006 Kira Skye Sauvignon blanc come from the Yakima
Valley of Washington. When we decided to make Sauvignon blanc we knew
we wanted to make something different that would stand out for its
quality. To achieve our goal of making the wine different we started by
picking the fruit at flavor maturity, following the destemming we
allowed the juice to remain in contact with the grape skins for eight
hours in order to extract even more flavor from them. The juice was
allowed to clarify and was then transferred to French oak barrels for
fermentation. Each barrel was inoculated with a different strain of
yeast to encourage complexity of flavor. Temperature during
fermentation was kept between 14 and 18 degrees Celsius to prevent
aromatic compounds from volatilizing. Kira Skye is a medium bodied
Sauvignon blanc with a complex, fruity nose. Aromas of gooseberry,
quince, peaches and mangoes are evident. The aromas carry through to
palate and are backed up by great minerality and a balanced finish.
Once fermented the wine was allowed to age on its lees in barrel for
three months. 229 cases produced."
Winery Notes
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