2023 Aperture Sauvignon Blanc, Sonoma County, California, USA
ABOUT THIS WINE
The 2023 sauvignon blanc incorporates Aperture's estate-grown sémillion and sauvignon musqué, that was planted on the Aperture property in 2019. These two estate blocks were hand-harvested in early Stepember at the same time as the Sauvignon Blanc from Farrow Ranch in Geyserville. The sauvignon blanc from Dry Stack Vineyard in the Bennett Valley AVA was brought to the winery in early October, consistent with this vineyard’s unique late-ripening characteristics.
Basing the pressure on the acid measurements, the winemaker, Jesse, lightly whole cluster pressed the fruit to a stainless steel tank where we let the juice chill at 50°F. After three days, the wine is clean-racked to a smaller tank leaving the heavy sediment behind. Three days later, fermentation starts naturally and kept below 56°F until 18 brix, when they transfer the young wine to barrels. There, it spends the remaining time on lees until just before bottling. Once transferred to barrel, the wine is placed in Aperture's cold barrel room to keep fermentation cool and slow to intentionally preserve the bright aromatics and fresh quality. As the wine slowly ferments for an additional 3 weeks in barrel, the wine is topped and stirred weekly. The wine stays in those same barrels for 6 months.
ABOUT THIS PRODUCER
Jesse Katz has, in a remarkably short period of time, made himself into one of the most respected wine professionals in California. He was the first winemaker ever to be included in the Forbes 30 Under 30 list, a Wine Enthusiast 40 Under 40 Tastemaker, and had been named a Wine Spectator “Rising Star.” Jesse’s mission for Aperture is to find the top cool-climate spots around California for his beloved Bordeaux varieties to thrive in.
Original: $49.99
-65%$49.99
$17.502023 Aperture Sauvignon Blanc, Sonoma County, California, USA
ABOUT THIS WINE
The 2023 sauvignon blanc incorporates Aperture's estate-grown sémillion and sauvignon musqué, that was planted on the Aperture property in 2019. These two estate blocks were hand-harvested in early Stepember at the same time as the Sauvignon Blanc from Farrow Ranch in Geyserville. The sauvignon blanc from Dry Stack Vineyard in the Bennett Valley AVA was brought to the winery in early October, consistent with this vineyard’s unique late-ripening characteristics.
Basing the pressure on the acid measurements, the winemaker, Jesse, lightly whole cluster pressed the fruit to a stainless steel tank where we let the juice chill at 50°F. After three days, the wine is clean-racked to a smaller tank leaving the heavy sediment behind. Three days later, fermentation starts naturally and kept below 56°F until 18 brix, when they transfer the young wine to barrels. There, it spends the remaining time on lees until just before bottling. Once transferred to barrel, the wine is placed in Aperture's cold barrel room to keep fermentation cool and slow to intentionally preserve the bright aromatics and fresh quality. As the wine slowly ferments for an additional 3 weeks in barrel, the wine is topped and stirred weekly. The wine stays in those same barrels for 6 months.
ABOUT THIS PRODUCER
Jesse Katz has, in a remarkably short period of time, made himself into one of the most respected wine professionals in California. He was the first winemaker ever to be included in the Forbes 30 Under 30 list, a Wine Enthusiast 40 Under 40 Tastemaker, and had been named a Wine Spectator “Rising Star.” Jesse’s mission for Aperture is to find the top cool-climate spots around California for his beloved Bordeaux varieties to thrive in.
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Description
ABOUT THIS WINE
The 2023 sauvignon blanc incorporates Aperture's estate-grown sémillion and sauvignon musqué, that was planted on the Aperture property in 2019. These two estate blocks were hand-harvested in early Stepember at the same time as the Sauvignon Blanc from Farrow Ranch in Geyserville. The sauvignon blanc from Dry Stack Vineyard in the Bennett Valley AVA was brought to the winery in early October, consistent with this vineyard’s unique late-ripening characteristics.
Basing the pressure on the acid measurements, the winemaker, Jesse, lightly whole cluster pressed the fruit to a stainless steel tank where we let the juice chill at 50°F. After three days, the wine is clean-racked to a smaller tank leaving the heavy sediment behind. Three days later, fermentation starts naturally and kept below 56°F until 18 brix, when they transfer the young wine to barrels. There, it spends the remaining time on lees until just before bottling. Once transferred to barrel, the wine is placed in Aperture's cold barrel room to keep fermentation cool and slow to intentionally preserve the bright aromatics and fresh quality. As the wine slowly ferments for an additional 3 weeks in barrel, the wine is topped and stirred weekly. The wine stays in those same barrels for 6 months.
ABOUT THIS PRODUCER
Jesse Katz has, in a remarkably short period of time, made himself into one of the most respected wine professionals in California. He was the first winemaker ever to be included in the Forbes 30 Under 30 list, a Wine Enthusiast 40 Under 40 Tastemaker, and had been named a Wine Spectator “Rising Star.” Jesse’s mission for Aperture is to find the top cool-climate spots around California for his beloved Bordeaux varieties to thrive in.
