The grapes for our 2006 Kira Skye Sauvignon blanc come from the Yakima Valley of Washington. When we decided to make Sauvignon blanc we knew we wanted to make something different that would stand out for its quality. To achieve our goal of making the wine different we started by picking the fruit at flavor maturity, following the destemming we allowed the juice to remain in contact with the grape skins for eight hours in order to extract even more flavor from them. The juice was allowed to clarify and was then transferred to French oak barrels for fermentation. Each barrel was inoculated with a different strain of yeast to encourage complexity of flavor. Temperature during fermentation was kept between 14 and 18 degrees Celsius to prevent aromatic compounds from volatilizing. Kira Skye is a medium bodied Sauvignon blanc with a complex, fruity nose. Aromas of gooseberry, quince, peaches and mangoes are evident. The aromas carry through to palate and are backed up by great minerality and a balanced finish. Once fermented the wine was allowed to age on its lees in barrel for three months. 229 cases produced.