Michael David Sauvignon Blanc 2016 Bottle:1 veal in tomato sauce Cabernet

veal in tomato sauce Cabernet

with just a suggestion of mint mingled into the dry

This is a solid red with a dense and chewy texture

Subtle hints of spice lead to a crisp

proprietor of the renowned inn

Michael David Sauvignon Blanc 2016 Bottle:1 veal in tomato sauce CabernetAfter picking, we whole cluster press our Sauvignon Blanc on a gentle press cycle to keep phenolics low. The fresh pressed Sauvignon Blanc juice is cold settled to get all grape solids separated to the bottom of the tank. The clean juice above the solids is then racked to another tank where the clean juice is 100% stainless steel cold fermented at 45 degrees to help retain the wines aromas. The wine is then fermented to dryness. TASTING NOTES Aromas