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WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at ShortHillsWine.Com
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at The Liquor Factory
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at WineChateau.com
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100% stainless steel Key Varietal Component: Sauvignon Blanc Acid/pH: 0.63/3.29 Alcohol: 12.0% Residual Sugar: 0.19% Production: 90,000 cases. The goal with our Echo Ridge Sauvignon Blanc is to capture the true varietalcharacter of the Sauvignon Blanc grape and preserve the full range of flavorsthrough anaerobic processing and cool fermentation in stainless steel. The wineis as clean and crisp in style as possible, and for that reason it pairs well with awide range of foods.This wine has fresh aromas of green apples, fresh grass, and lemon. In themouth, the wine is bright and full, with clean flavors of tarragon, lemon, andgreen apple. Subtle hints of lime and fresh mint add complexity. The finish isclean and crisp.. FOOD PAIRING Sauce Weight: Light Acidity of dish: Medium to medium high Preferred Cooking Method: Baked, poached, and served with salads Base Ingred.. Read More
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100% stainless steel Key Varietal Component: Sauvignon Blanc Acid/pH: 0.63/3.29 Alcohol: 12.0% Residual Sugar: 0.19% Production: 90,000 cases. The goal with our Echo Ridge Sauvignon Blanc is to capture the true varietalcharacter of the Sauvignon Blanc grape and preserve the full range of flavorsthrough anaerobic processing and cool fermentation in stainless steel. The wineis as clean and crisp in style as possible, and for that reason it pairs well with awide range of foods.This wine has fresh aromas of green apples, fresh grass, and lemon. In themouth, the wine is bright and full, with clean flavors of tarragon, lemon, andgreen apple. Subtle hints of lime and fresh mint add complexity. The finish isclean and crisp.. FOOD PAIRING Sauce Weight: Light Acidity of dish: Medium to medium high Preferred Cooking Method: Baked, poached, and served with salads Base Ingred.. Read More
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at WineRx
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at ShopRite Wines and Spirits of Chester
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at ShortHillsWine.Com
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at WineRx
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at ShopRite Wines and Spirits of Chester
WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100%... Read More at ShortHillsWine.Com
Wine California Still Wine Read More at Grand Wine Cellar
