Michael Shaps Sauvignon Blanc 2017
In 2017 Michael made a small batch of Sauvignon Blanc for his Wine Club members This wine exhibits crisp fruit and “shaded” mineral acids on the palate. Fermented dry in stainless steel tanks, this wine—while subtle when young—shows its varietal character both aromatically and texturally with some bottle age.
The juice is cold soaked on the skins for 8-12 hours to maximize the fruit character. It is crushed, soaked, and then pressed cold and anaerobically to preserve freshness. Stainless steel fermentation at low temperatures also promotes fruit aromas and brightness.