
VINIFICATION:
Growin in the cooler viticultural regions of the Finger Lakes, the grapes were picked early so as to maximize the distinctive Sauvignon Blanc grassy aromas. After cold settling the huice, 25% was transferred to old French oak barrels where it was fermented and aged on lees for approximately six months. The remaining 75% was fermented in a stainless steel vat so as to retain the fruit's natural flavors.
DESCRIPTION:
The Dr. Frank Sauvignon Blanc has a beautiful citrus nose with orange zest and grassy notes. Flavors of quince, pectin, straw and herbs infuse the palate in a wonderfully dramatic manner. Serve with a fresh pear salad or your favorite fish.
ANALYSIS: