Grown along side of our Les Pavots Bordeaux red varietals, the Sauvignon Blanc for L’Après-Midi has taken to the cool slopes of Mount St. Helena. The grapes were picked and sorted by hand, whole cluster pressed and then naturally fermented in barrel. No malolactic fermentation was conducted in order to preserve all of the fruity and zesty character of the sauvignon blanc. All lots were aged separately on their lees for 9 months with gentle bâtonnage. Judicious blending of these lots was done to compose a cuvée most representative of its terroir.

After a wet winter, March brought temperatures in the 80s and 90s and an early bud break. Cooler temperatures caused steady shoot growth through most of April with only one hot spell at the end of the month. Flowering began at the beginning of May and warm weather ensured a successful fruit set, which was fortunate since cluster counts were low. The ripening season progressed with periods of dry heat followed by days of thick fog, which allowed the vines to rest and revitalize. Timely irrigation and canopy management was crucial in allowing the fruit to fully ripen without sunburn or raisining.

The very intense and multi-layered bouquet of honeysuckle, gooseberry, white flesh peach, bergamot, honeyed grapefruit and dry apricot is completed by elegant touches of acacia, daffodil, white pepper, dry hay and wet stone. Rich and zesty, the mouth feel is reminiscent of the aromas and seamless. The strong mineral background, stamp of the L’Après-Midi terroir, counterbalances the overall richness, giving a clear delineation and superb refinement. The finish is layered, very long and elegant. Built to age, this L’Après-Midi is already intensively revealing itself.

L’Après-Midi Vineyard Notes
2003 Vintage
2002 Vintage
2001 Vintage