Queue Collection Sauvignon Blanc 2019
WINEMAKING NOTES Phased picking at different maturity levels brought natural acid, alcohol balance, and layers of aromas/flavors. Whole-cluster pressing with limited controlled skin contact ensured balance. Cool fermentation with extended fine lees contact in barrel added rich mouthfeel texture and allowed natural settling minimizing wine handling prior to bottling. No malolactic fermentation. THE WINE Our smallest Sauvignon Blanc offering, theres an abundance of spicy, citrus, and subtle woodsy notes in this wine. With each sip, another layer exposes itself to your palategrapefruit, tangerine peel, Meyer lemon, candied pineapple, jasmine. Although fully barrel fermented and barrel aged, this wine is very smooth with no overt oakiness and tremendous acidity that is both welcoming and refreshing. Our flagship Sauvignon Blanc, the Queue Collection is known for its compelling creaminess married with a deft lightness. This single vineyard offering is exceptional now and will continue to highlight its merits through 2028-2030. This is lip-smacking with ceviche, asparagus with melted brie, roasted pork with fresh rosemary, and kung pao chicken or other spicy Asian dishes. 315 cases | Made with organically-grown grapes TECHNICAL NOTES VINEYARD 100% Wine Creek Ranch, CCOF-certified organic estate COMPOSITION 100% Sauvignon Blanc FERMENTATION Aged sur lie for seven and a half months; 100% fermented and aged in a combination of French oak and acacia barrels. BARREL AGING Seven and a half months; 60 gallon and 500L lightly- toasted French oak and acacia barrels; 40% new, 1-2 year and neutral
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WE93Alc. %
13.5%| Organic | Yes |
|---|---|
| Sustainable | Yes |
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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