Right on the heels of the awesome 2013 Unoaked Chardonnay comes this exquisite Sauvignon Blanc. Barrel fermented with no malolactic, resulting in a creamy mouth-feel with nice acidity. A bouquet of honeycomb, honeydew melon, ripe pear, white peach and spice. Integrated flavors of white peach, melon, citrus, vanilla creme, wet stone minerality and a touch of white pepper spiciness. Buy This Wine
For those who want flavors other than New Zealand grapefruit in a Sauvignon Blanc, this wine is right up your alley. A bouquet of ripe pineapple, tropicals, cream, spice and minerality. Aged predominately in neutral oak, the wine has a round mouth-feel while maintaining crisp acidity. Flavors of creamy citrus, honeydew melon, pineapple, vanilla and tropicals. Subtle ripe pineapple on the long finish. Buy This Wine
Created 100% from the Musqué clone of Sauvignon Blanc. Aromas of lemon cream and spice. Lush on the palate with juicy acidity. Flavorful notes on Meyer lemon, pineapple, spice and minerality with a hint of crème fraiche. Buy this Wine
Made from the richer Sauvignon Blanc Musque clone, this SB offers a full mouth-feel with juicy food-pairing acidity. A aromatic nose of honeycomb, green apple and baking spice. On the palate, flavors of green apple, pear, citrus, Meyer lemon and a hint of kiwi. Meyer lemon and stony minerality in the long finish. Buy This Wine
It has been a very long time since I was an expectant father…23 years to be exact. But I feel like one again as I wait for our first grapes for J. Cage Cellars to hit the level of ripeness we are waiting patiently to see. The weather in Sonoma this week has been almost fall-like with even a bit of rain this morning. Cool days and cooler nights may be good for slow ripening grapes; but to me it feels more like Donna’s Braxton-Hicks contractions during her last few weeks of pregnancy…is he/she coming?!…is he/she coming?!…No honey, not yet.
Checking Pinot Noir Sugars
Winemakers often say, their most nerve racking decision is the time to pick, especially the first time they have the responsibility for that decision. An emotion I now fully grasp. Once the crews have moved through the vineyard with their lightning fast shears, the vintage is set and the wine will be what it will be. Should I have picked sooner…or later?…too late now, to second guess. Our premise of hand-made, terroir-driven wines will mean minimal manipulation allowing the vineyard and vintage to speak for themselves. Every decision, for good or bad, will make it into the bottle. We hope you will enjoy and appreciate the bottled art we will create. The last week has been a busy one as we prepare for our first harvest and much like a first-time father I am, no doubt, overly zealous. During the week, I have visited all three of our vineyards, looking at grape clusters and testing sugars with my new refractometer. Looking through the eyepiece is something akin to looking into the future. For those who may read this and are experienced in the vineyard, I know it sounds silly..aah it’s all new to me. I spoke to a few winemaker friends, getting more advice. We discussed picking sugars, seed ripeness, grape acidity, fermentation temperatures, yeast strains and more. Once again, I have to comment on how open and helpful everyone has been. The most common response I’ve gotten from winemakers when I ask my first question is a laugh, followed by “I wondered when the winemaking bug would bite you.” Continue reading »
