Gold Medal Winner, WineAlign National Wine Awards of Canada 2023
This wine is presently showing fresh tropical aromatics and subtle herbaceous undertones with flavors reminiscent of goose berry, passion fruit, grapefruit, and melon. The wine has a mouthwatering acidity balanced with a small amount of residual sugar giving a soft supple mouth feel and has a minerality reminiscent of other River Stone wines. Serve slightly chilled.
Deborah Podurgiel - Certified Sommelier and Wine Writer for Natalie Maclean rated this wine as 93/100 with the following review:
"Wow! Still gorgeous and everything one could want in a Sauvignon Blanc. River Stone Estate Winery 2022 Sauvignon Blanc is just so fresh, zingy and beautifully balanced. The 2022 is medium-bodied and dry, but zesty fruity with ripe gooseberry, passionfruit, grapefruit zest, subtle herbal and mineral notes balanced with mouth-watering acidity and an amazingly long finish. No sharp edges here, just so, so good! Tasted July 2023."
Click here to read the full review.
The grapes for our Sauvignon Blanc came from our Boulder City Vineyard and a neighboring vineyard located just North of Oliver on the west side of the valley. Bud break was April 27th. The weather was cool in May and through June with flowering 2 weeks later than usual August also had cooler than normal nights. Early September was wetter and cooler than normal but was followed by a return to seasonal norms up to the end of October. The vines were farmed sustainably with particular care and attention to canopy and water management. Harvest decisions were based on winemaker’s personal preference with particular attention to sugar/acid balance and flavor. Vineyard soils are composed of sandy loam deposited during the last glaciation. Fruit was harvested on September 26th.
The grapes were hand-picked at peak ripeness for the style of wine desired, then destemmed. Grapes left to cold soak several hours and then pressed to tanks. The juice was then allowed to settle before transferring to another stainless steel tank where it was inoculated with yeast starting the temperature controlled fermentation. The wines were racked several more times over the next few months before finning, filtering, and bottling.