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Grape Varieties: 90% Sauvignon Blanc, 4% Gruner Veltliner, 2% Petit Manseng, 2% Pinot Blanc, 2% Pinot Gris
In the before times, when we were daydreaming about the wines we would make for Common Wealth Crush, no one raised their hand and said “I must make a Sauvignon Blanc!” That’s not because we don’t like the grape, it makes delicious wine, but it just wasn’t on the radar. However, when you get a shot at some Shenandoah Valley Sauvignon Blanc, grown at 1,400 feet of elevation on limestone, you jump on it. In CWC fashion, this is not simply fresh and fruity; it is rich and textured, with depth and salty minerality to complement the stone, and dare we say, kiwi, fruits.
Vineyard Sourcing: The SB, PB, and PG grapes were sourced from a vineyard farmed by the Noer family - John Jr. and John Sr. - located in Verona in the Shenandoah Valley. Frederick loam soils with limestone and sandstone. The Gruner Veltliner was sourced from a small vineyard near Natural Bridge.
How We Made It: Sauvignon Blanc grapes were direct pressed, SO2 was added and the wine fermented spontaneously in a combination of stainless tank and neutral barrels. After partial malo, SO2 was added to preserve malic acid. The other grapes were blended in and the wine filtered prior to bottling.