# High Valley Sauvignon Blanc (2025)

- **Producer:** High Valley Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–10 °C
- **Aromas & flavours:** apricot, pear, blossom, grapefruit, pineapple, orange

## About this wine

High Valley Vineyards, part of the Shannon Family of Wines, is situated in the unique high-altitude volcanic ring of Lake County, California. Established by Clay Shannon in 1995, the estate is dedicated to "beyond sustainable" viticulture. A key element of their regenerative farming is "Project Ovis," which integrates a flock of over 1,000 sheep to naturally manage the vineyards. The "Mountain Grown Grapes" designation highlights the high-elevation vineyards, ranging from 1,600 to 3,000 feet, where intense UV light and volcanic soils produce grapes with exceptional character and structure.

## Interesting facts

- The vineyards are situated at high altitudes between 1,600 and 3,000 feet in a unique volcanic valley ringed by mountains.
- The estate uses 'Project Ovis,' a regenerative system employing over 1,000 sheep for natural weeding and fertilization.
- High-altitude UV exposure at this site thickens the grape skins, naturally enhancing the wine's flavor concentration.

## Food pairing

This crisp, high-acid Sauvignon Blanc pairs beautifully with fresh, tangy, and herb-driven dishes. The wine's vibrant acidity cuts through the richness of fresh goat cheese and complements the briny sweetness of shellfish. Herbaceous notes in the wine harmonize with green herbs like basil, cilantro, and lemongrass, while its light-to-medium body matches perfectly with delicate proteins like white fish and chicken.

## Wine making process

The grapes for this Sauvignon Blanc are harvested during the cool morning hours to preserve freshness and prevent oxidation. Following a gentle pressing, the juice undergoes a temperature-controlled cold fermentation in stainless steel tanks. To maintain the pure, vibrant, and crisp varietal character of the mountain-grown fruit, the wine is aged entirely in stainless steel, avoiding any oak contact or malolactic fermentation.