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{2017 sightline}

CHENIN BLANC X VERDEJO Field Blend

$35.00

$35.00

Sightline, a unique blend of Chenin Blanc and Verdejo, is named for the wine’s crisp clarity and the direct line of sight from the vineyard to the snow-capped Sierra Nevadas in the distance.

Blend 80% Chenin Blanc, 20% Verdejo
Vineyard Designation Heringer Estates Vineyard, Clarksburg
Soil Profile Silty Clay Loam & Alluvial Sediment
Wine Notes A creative confluence of Chenin Blanc and Verdejo from the cool alluvial banks of the Sacramento River Delta. Aromas of lemon cucumber, mandarin zest and fresh honeysuckle. A vivacious palate of unripe melon, lemon verbena supported by bright acidity and a chalky limestone finish.
Specs pH 3.24 ǀ Acid .53 g/100mL ǀ Alcohol 13.4%
Production 125 cases released

Made from a creative confluence of Chenin Blanc and Verdejo from the cool alluvial banks of the Sacramento River Delta, this zippy, pale straw-hued field blend is true to its refreshing riverside origins. Layered aromas of chilled lemon cucumber, Satsuma mandarin zest and fresh honeysuckle vibrantly emerge from the glass. A vivacious palate of unripe Honeydew melon, lemon verbena and lemon zest is supported by bright acidity, a rich mouthfeel and a chalky limestone finish.

As part of our quest to discover unique terroir and varietals, we stepped outside of our backyard in Sonoma and found a true off-the-beaten-path gem of a vineyard. Our inaugural Chenin x Verdejo blend hails from 5th generation, family-owned Heringer Estates Vineyard in Clarksburg AVA (est.1985), surrounded by the cooling waterways of the Sacramento River Delta. This vineyard is comprised of dense clay and loam soils, dotted with occasional river stones, contributing to the piercing clarity of pure fruit and cool minerality in the wine.

The three hand-selected rows of Chenin Blanc and two rows of Verdejo were hand-harvested in the early morning at 22 Brix, whole cluster pressed to a single tank and co-fermented for three weeks. A third of the wine then aged 4 months in a concrete egg, using convection currents to continually stir the lees to build creaminess and texture; the balance was aged in neutral French oak barrels.

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