Our Sauvignon Blanc was fermented in 100% stainless steel drums with native yeast at a controlled 60° F. When primary fermentation was complete, the wine was then sulfured to prevent Malolactic fermentation. The wine was then aged on the lees and stirred twice a week before being bottled in April 2022.
The 2021 season started with very little rain in the Napa Valley, resulting in smaller berry sizes and yields per vine. At Somerston Estate, we dropped fruit during the growing season to allow the vines to put their energy into producing a limited amount of quality fruit. One of our smallest producing vintages, the 2021 wines are full of flavor, and the reds offer incredible intensity.