Vineyard Sources

Sauvignon Blanc grown in Dry Creek Valley has a reputation for creating a wine with distinct characteristics and is considered one of the appellation’s hallmark wines. East Side refers to our estate vineyards planted along Dry Creek as well as one other grower just a few miles down the valley. The early harvest of 2008 brought in perfectly ripened fruit. The vineyard microclimate combines sun, soil and fog to retain ripe fruit and crisp flavor. Our open trellising system allows for maximum sun exposure. Add these components to the special care and attention from our vineyard crew and the resulting wine is a great reflection of terroir.

Winemaking

Our style has evolved over the years from aging in oak to no oak at all in recent vintages. The grapes were picked August 20-28, crushed, and gently pressed into temperature-controlled stainless steel tanks. The juice was cold-fermented at 55 degrees to retain delicate varietal nuances. We continue to create this Sauvignon Blanc without oak aging to capture freshness and showcase the luscious Dry Creek Valley fruit.

Winemaker's Tasting Notes

Aromatic with grapefruit, fresh cut hay and honey notes. In the mouth, this wine is crisp, and offers a full-flavored mouthfeel. Honeydew melon, citrus and pineapple flavors linger on the palate with balanced acidity to add a refreshing quality

Technical Information

Appellation: Dry Creek Valley, Sonoma County Composition: 100% Sauvignon Blanc Barrel Aging: None Alcohol: 13.9% pH: 3.29 Total Acidity: .620g/100ml Bottled: February 2009

Recipe Pairings

• Grilled Thai Prawns
• STUFFED TURKEY ROULADE
• MO’S PASTA SALAD
• 24-Hour Omelet with Sun-Dried Tomatoes and Mozzarella
• Apple Butter Spice Cake
• Apricot-Almond Biscotti
• BBQ Side Dishes: Spicy Savory Slaw
• BRAISED CHICKEN WITH ARTICHOKE HEARTS, MUSHROOMS, AND PEPPERS
• Campanelle with Asparagus, Basil, and Balsamic Glaze
• Creamless Creamy Tomato Soup
• Fettuccine and White Bean Soup
• Grilled Honey Mustard Chicken
• Minestrone
• Pasta Salad with Broccoli and Olives
• Shrimp Salad with Avocado and Orange
• Chicken Scallopini `a la Phyllis
• Mexican Rice
• Risotto Plain and Simple
• Summer Succotash Salad
• Salmon Mousse
• Zucchini Rice Gratin
• Panzanella Caprese

 

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