Buttonwood Estate Winery Santa Ynez Valley
IN THE VINEYARD
Our largest blocks and our most prevalent plantings, Sauvignon Blanc flourishes here. Mostly Wente Clone 1, the east-west facing blocks enjoy warm sunny days and a diurnal shift of up to 40° to night-time lows to retain natural acidity in the grapes. Like the Sauvignon Blanc, the later ripening Sémillon is one of the original 1983 plantings, and on its own roots.
Soil-cleansing rains prior to bud-break gave great promise, and led to a very cool and somewhat cloudy spring, giving the expectation of a later harvest. But, hot weather returned with a vengeance in July, with the hottest temperatures on record. We hydrated the vines and waited for flavor development and were rewarded with grapes of great balance that we harvested at night. Sauvignon Blanc was harvested 8/25-9/9, with Sémillon plucked from the vine a full month later.
The Sauvignon Blanc is cold-fermented in stainless steel with malo-lactic fermentation inhibited. Conversely, Sémillon is barrel fermented in French oak (about 20% new) for about six months with ML neither inhibited nor encouraged. The blend was determined and made, the wine fined with bentonite, cold stabilized and then cross-flow filtered before bottling in screwcap finish in June 2021. Vegan.
A pale gold hue foretells of the crisp nature of the wine and invites a swirl. Aromas of lime zest and gooseberry mingle with a bit of jasmine, and lead to a refreshing first sip. Pretty acidity with hints of Meyer lemon and grapefruit pith, are joined by dried pineapple and white peach flavors. The finish is clean and long with wild herb and a stony minerality
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