We bottled our first wine back in May! With the help of winemaker Robin Akhurst, cellar master Eric Misiewicz, and production manager Banyon Kirkendall, vinters Kevin Kyle and Matt Paterson were excited to produce 58 cases of our 2014 Calistoga Sauvignon Blanc.
As Erin Aragon from Envy Wines pointed out, it takes a village to produce something this spectacular here in wine country (or anywhere else). I want to take a second to thank that village:
Starting with Erin Aragon from Envy and Icarus Wines, I would also like to thank Travis Pollard from Paragon Label, Greg Guinn from Top Shelf Bottling LLC, Kevin Short from Tapp Label, label designer Robin Riedel, photographers Luke Floyd and Alysha Berrios-Strader, photographer and creative advisor Ava Ryan, Kimmy Yeager from All American Containers, Scott Webster and Mayra Alejandre from PortoCork, Rui Bastos from Bastos LLC, Rik De Lange from Caymus Vineyards and the Wagner Family of Wine, Fran and James from Wine Country Transit, Casey and Billy from Oenovaults and Southpoint Wine Storage, Kelly Johnson from Frye's Printing, photo models Veronica Solorio, Chelsea and Scott Waterbury, and Nell Worthem; and a huge thank you to Dan Blaine from Envy Wines for helping me extensively with the business setup process in spite of my occasional neurosis. Also a huge thank you to the cellar hands at Envy: Derrek, Heath, Randy, and Sean for helping us with the finishing touches, and to web guru Shawn Altman for helping us get the web site off the ground.
We had originally expected to produce 64 cases of this Sauvignon Blanc, but we thought it best to fine the wine with Bentonite for heat stabilization. Heat stabilization is performed so that this wine will remain crisp and clear even if you or your delivery guy leaves it in a hot environment for a little while. The unfortunate side effect of this step is that we tend to lose 7% of the volume, however it can be a small price to pay to make sure that you enjoy every sip.
This blend of 25% Oak and 75% stainless steel fermented sauvignon blanc is best served chilled and pairs excellently with goat cheese, lemon and rosemary spices, and creamy pasta sauces. Enjoy by the pool, by the lake, on the sailboat or even in a glass at the bar after a hard day of work.
Thank you for all of the support as we get things off the ground! There will be more to come.
Vintner | Negociant