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Home » Wines » Wines
2012 Estate Sauvignon Blanc, Paradiso de Maria

2012 Estate Sauvignon Blanc, Paradiso de Maria

This wine is named in honor of Mary Benziger, who discovered this property in 1979 alongside her daughter, Erinn, and husband, Mike. She personally selected the site to produce her dream wine. The Paradiso de Maria is highly aromatic and filled with white grapefruit, citrus and fig flavors, held together by a mild wet-stone element.


596612
$35.00  /  Bottle
 
 
Cart Total:  $0.00
 
 
Wine Profile
Vintage: 2012
Appellation: Sonoma Mountain
Acid: .92
PH: 3.25
Alcohol %: 14.1
Tasting Notes: The Paradiso de Maria is highly aromatic and filled with white grapefruit, citrus and fig flavors, held together by a mild wet-stone element. Its textural qualities are especially interesting, starting with a creamy entry which moves toward its slightly chalky, round mid-palate. It’s the finish, which is bright and clean with noticeable levity that takes center stage; built to stimulate an appetite and summon another sip. It’s interesting, slightly mysterious and very tasty.
Vineyard Notes: WHAT’S IN A NAME | This wine is named in honor of Mary Benziger, who discovered this property in 1979 alongside her daughter, Erinn, and husband, Mike. She personally selected the site to produce her dream wine. VINEYARD| This one acre vineyard was planted 25 years ago on the south side of the estate in volcanic, rocky soil. The Sauvignon Blanc clone chosen at the time of planting is very rare and comes from the Loire Valley in France. Over the past 10+ years, the vines received no water during the growing season and have established extremely deep root growth. Our Estate Sauvignon Blanc is Demeter certified Biodynamic® and has been for 13 years. The goal of a Biodynamic wine is not perfection, but to create wines with one-of-a-kind character and authentically reflect the variety, vintage, place and passion of the people who make it.
Production Notes: 500 Cases Produced
Winemaker Notes: Our grapes were harvested at dawn. We finished the block and the grapes were on the Crush Pad in minutes. The fruit was whole cluster pressed and the juice was gravity fed into small stainless steel barrels for fermentation. We used a concrete “egg” (stone vessel) to ferment a portion of the juice-which is blended before bottling. We feel this process gives the wine a beautiful stoney, minerally texture to the mouthfeel. The wine sat on its lees for six months, a process which gives the wine some weight and depth to the acidity, then moved directly from the original stainless barrels to bottle. We don’t manipulate this wine so Mother Nature’s true flavors shine through.
Tasting Notes:

The Paradiso de Maria is highly aromatic and filled with white grapefruit, citrus and fig flavors, held together by a mild wet-stone element. Its textural qualities are especially interesting, starting with a creamy entry which moves toward its slightly chalky, round mid-palate. It’s the finish, which is bright and clean with noticeable levity that takes center stage; built to stimulate an appetite and summon another sip. It’s interesting, slightly mysterious and very tasty.

Vineyard Notes:

WHAT’S IN A NAME | This wine is named in honor of Mary Benziger, who discovered this property in 1979 alongside her daughter, Erinn, and husband, Mike. She personally selected the site to produce her dream wine. VINEYARD| This one acre vineyard was planted 25 years ago on the south side of the estate in volcanic, rocky soil. The Sauvignon Blanc clone chosen at the time of planting is very rare and comes from the Loire Valley in France. Over the past 10+ years, the vines received no water during the growing season and have established extremely deep root growth. Our Estate Sauvignon Blanc is Demeter certified Biodynamic® and has been for 13 years. The goal of a Biodynamic wine is not perfection, but to create wines with one-of-a-kind character and authentically reflect the variety, vintage, place and passion of the people who make it.

Production Notes:

500 Cases Produced

Winemaker Notes:

Our grapes were harvested at dawn. We finished the block and the grapes were on the Crush Pad in minutes. The fruit was whole cluster pressed and the juice was gravity fed into small stainless steel barrels for fermentation. We used a concrete “egg” (stone vessel) to ferment a portion of the juice-which is blended before bottling. We feel this process gives the wine a beautiful stoney, minerally texture to the mouthfeel. The wine sat on its lees for six months, a process which gives the wine some weight and depth to the acidity, then moved directly from the original stainless barrels to bottle. We don’t manipulate this wine so Mother Nature’s true flavors shine through.

Other Notes:

2012 starting out as a dry winter with substantial rains in late April-early May; the vines were able to get water at the appropriate time to induce beneficial vine growth. The remainder of the year had moderate temperatures, minus the typical heat spikes that our wine region is known for. This circumstance allowed for extended hang times, resulting in further flavor development and even ripening. It was a vintage that produced wines of abundance, while accruing striking poignancy. It will go down as one of the best vintages of the past forty years.

 
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