Vineyards
Fruit for the 2010 Vegan Vine Sauvignon Blanc is sourced from the Clos LaChance Estate Vineyard in San Martin. The 80-acre Estate Vineyard was planted in 1999. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed on site, ensuring the highest quality fruit possible.
Winemaking
Animal products are used for the fining and clarification of many wines. The main non-vegan items utilized are Gelatin, Casein, Isinglass and Albumen(egg whites). They assist in removing the small particles left over from fermentation or bitter tasting compounds. Although typically filtered out of the wine before bottling, the use of these animal ingrediants make many wines unsuitable for Vegans. In Vegan wine, we do not use the aforementioned or any other animal products in wine production. We allow
the wines to naturally settle out the undesirable particles. We also have the benefit of a climate and terroir that leaves us with a softer naturally occurring wine. Cooler nights and milder days allow the grapes to balance the acidity on the vine prior to wine production. The excess compounds that need to be removed are done so with sterile filtration. Sterile filtration promotes the freshness of the wine.
Tasting Notes
A very pale straw and crystal clear. On the nose, I get aromas of bright citrus fruits, wet grass and lemon rind. A mouthwatering acid on the palate gives way to grapefuits, herbs and lime rinds. A refreshing Sauvignon Blanc that will pair well with food.
