After a nearly ideal growing season, the Sauvignon Blanc was hand-picked on August 24th & 25th 2017. After being chilled and sorted, the grapes were whole cluster pressed, cold settled and fermented in stainless steel tanks between 50-55°F over the course of 3 weeks. The result is a crisp and clean expression of a great growing season, due in part to the coming of age of our three-year-old Sauvignon Blanc vines. At Boxwood they are excited about this second vintage of Boxwood’s first white wine offering, and look forward to future vintages and the imminent integration of the rarely planted Sauvignon Gris varietal into their Sauvignon Blanc!
Winemaker: Tyler Henley
Consultants: Stéphane Derenoncourt (winemaking), Lucie Morton (viticulture)