Grown along side of the Les Pavots Bordeaux red varietals, the Sauvignon Blanc for L’Après-Midi has taken to the cool slopes of
Mount St. Helena. The grapes were picked and sorted by hand,
whole cluster pressed and then naturally fermented in barrel. No
malolactic fermentation was conducted in order to preserve the
fruity and zesty character of the Sauvignon Blanc. All lots were
aged separately on their lies for 8 months with gentle bâtonnage,
then judiciously blended to compose the cuvée.
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