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.
Praise for the inaugural vintage: White peach, crushed lime, and lemon scents all emerge from the 2017 Sightline, and it’s nicely balanced, has a layered, concentrated mid-palate, and racy acidity. It’s certainly well made, nicely balanced, and an impressive example of Chenin Blanc. 91 Points, Jeb Dunnuck
|Blend||80% Chenin Blanc, 20% Verdejo|
|Vineyard Designation||Heringer Estates Vineyard, Clarksburg|
|Soil Profile||Silty Clay Loam & Alluvial Sediment|
|Wine Notes||Demonstrating subtle hints of jasmine, lemon verbena and river stone, Sightline greets you with a burst of brightness and ends in a sophisticated cream finish. Co-fermented in a concrete egg and gently barrel-aged, the qualities of this wine are an elegant poem to its site near the Sacramento River Delta.|
|Specs||pH 3.40 ǀ Acid .59 g/100mL ǀ Alcohol 13.4%|
|Production||180 cases released|
Demonstrating subtle hints of jasmine, lemon verbena and river stone, Sightline greets you with a burst of brightness and ends in a sophisticated cream finish. Co-fermented in a concrete egg and gently barrel-aged, the qualities of this wine are an elegant poem to its site near the Sacramento River Delta.
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.