Lang Wines 2009 Sauvignon Blanc 6-Pack
Limit 10 per customer
Features
2009 Lang Wines Sauvignon Blanc 750ml 6-Pack
Lang Wines' latest Sauvignon Blanc. Aromas of grapefruit, melon and peaches lead to crisp flavors of citrus and hints of lemon zest, herbs and toasted San Francisco sourdough. The finish is bright and comfortable. The fruit was fermented half in oak for richness and half in stainless steel for the crispness of tank produced wines, resulting in a subtle citrus and a honey-fruit character. Malolactic fermentation and a short time aging in new oak gives this refreshing and complex wine a luxurious and satiny texture. An easy choice for guests, serve with seafood, cheese and ripe fruit.
Specs
- Appellation: Amador County - Latrobe Vineyards
- Brix at harvest: 23.8
- pH: 3.35
- TA: 0.72
- Alcohol: 14.2%
- Fermentation: 16 days
- Cooperage: Hungarian & French oak
- Time in oak: 3 months
- Blend: 100% Sauvignon Blanc
- Cases produced: 112
Bob Clarke’s small Latrobe Vineyards lie on a sloping bench above the Cosumnes River in Amador County. Bob tends his 15-year-old vines as if they were in a garden. Lang Wines received 2-tons of his immaculate fruit at the very peak of ripeness, fermented half in French oak and half in stainless steel, capturing the richness of barrel fermented wines with the crispness of tank produced whites. Aged three months in French oak, they then blended the finished wine with small amount of Roussanne to enhance this wine’s luxurious and satiny texture.
Specs
- Appellation: Amador County - Latrobe Vineyards
- Brix at harvest: 23.8
- pH: 3.35
- TA: 0.72
- Alcohol: 14.2%
- Fermentation: 16 days
- Cooperage: Hungarian & French oak
- Time in oak: 3 months
- Blend: 100% Sauvignon Blanc
- Cases produced: 112
Bob Clarke’s small Latrobe Vineyards lie on a sloping bench above the Cosumnes River in Amador County. Bob tends his 15-year-old vines as if they were in a garden. Lang Wines received 2-tons of his immaculate fruit at the very peak of ripeness, fermented half in French oak and half in stainless steel, capturing the richness of barrel fermented wines with the crispness of tank produced whites. Aged three months in French oak, they then blended the finished wine with small amount of Roussanne to enhance this wine’s luxurious and satiny texture.
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