The 2014 vintage allowed us the rare opportunity to make this luscious wine from our Sauvignon Musqué block of grapes at Meredith Estate. We reduced the normal crop by one-half, ensuring the remaining clusters would ripen quickly. Once the grapes reached 27° Brix, the canes were cut so that the drying process could begin.
By the end of October, the grapes had reached 36° Brix and were carefully harvested. The clusters were destemmed and stored in our cold room overnight to soak up the now-raisined berries. The following morning, the thick, honeyed juice was pressed off into barrels for fermentation. The wine was aged for 18 months in 60% new French oak prior to bottling.
The brilliant gold color of this wine is as rich and inviting as its heady aroma. Deeply mouthwatering, it’s reminiscent of baked Pink Lady apples en croute with caramel and nectarine preserves. A tropical perfume of ripe fig, mango, guava and plantains deepens and lifts its lavish character.
The entry is lush and creamy, expanding into a clean, vibrant and balanced mouthfeel. The final impression is a lingering finish that is concentrated and weighty − laced with sweet dried fruit, cinnamon and citrus zest.
One of our tasting room hosts, Amanda Kupiec, was so inspired by this wine that she created two sweet, fresh-tasting treats as pairings: Orange Olive Oil Cake with Vanilla Bean Ice Cream and Mascarpone, Pear & Fig Tart. Since both go beautifully with this singular late harvest, I have made her a double winner in our recipe contest. Yum!
"Our Favorite Dessert Wine Picks"
"Merry Edwards, legendary Sonoma winemaker who crafts a beautiful sweet Sauvignon Blanc, explains her inspiration: 'I have always been enamored with the great late-harvest wines of the world—the best Sauternes and Trockenbeerenauslese.' The former is the famed sweet white of Bordeaux, the latter ('TBA' for short) the sweetest of the German whites, both made from grapes that have been infected with the ominous-sounding fungus Botrytis cinerea, or 'noble rot.' In the process of drying and shriveling the grapes, botrytis leaves behind rich honeyed flavors and a haunting minerality—qualities key to the reputations of both wines." Read the article here: https://www.sunset.com/food-wine/wine-pairings/sweet-wines
Sara Schneider, Sunset Magazine, November 2017
"There’s a fun “liar” quality to this tasty dessert, in the opposite way that Argentina’s Torrontes is typically caught in a lie. There, the nose leads you to think sweet, but the palate surprises with crisp and dry. Here, Merry Edwards gives you the full morning hayfield on the nose, and surprises with honeyed melon and citrus with a sweetgrass complement on the palate. A true after dinner conversation piece."
Rich Cook, Wine Review Online, Jan. 9, 2018
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