2025 Jackson-Triggs Grand Reserve Sauvignon Blanc
In Stock
Wine Profile
Tasting Notes
The Grand Reserve Sauvignon Blanc is overflowing with citrus and
tropical fruit on the nose, with subtle tones of passionfruit puree, ripe melon,
lemon grass, savory herbs and snap pea. Flavours on the palate are dominated
by gooseberry, crushed passionfruit, and mango with hints of lemon and
grapefruit rind on the finish, keeping the palate crisp and refreshing.
Vineyard Notes
After an unusually cold winter, 2025 bud break emerged later than average on
May 10th. Cool temperatures persisted through much of May and early June,
delaying flowering by almost two weeks. Seasonal conditions began to build
in late June and continued for much of July and August, resulting in small
berries and loose clusters for most varieties. Harvest began on Sept 8th with
Pinot Noir for our sparkling program, and progressed at a rapid pace thanks to
consistent warm, dry conditions through September. Temperatures remained
steady, leading to outstanding ripeness and concentration sufficient enough to
rival the 2020 vintage for big, bold reds.
Production Notes
This Sauvignon Blanc comes from our esteemed Neudorf Vineyard in Lincoln
Lakeshore and Montague Vineyard in Four Mile Creek. Harvested in late
September, the grapes soaked on their skins for 12 hours before pressing and
transfer to tank. A seven-day juice stabulation before fermentation enhanced
aromatic intensity, palate weight, and texture. The wine was fermented in
stainless steel (85%) and neutral French oak (15%), then carefully blended
before bottling to highlight its most expressive, textured character.
Winemaker Notes
This exceptional Sauvignon Blanc pairs beautifully with dishes like shrimp
tempura, fish tacos, grilled avocado burger, pasta with mussels and flattened
barbecued Piri Piri chicken. It’s excellent with Gruyere, Chevre and feta
cheeses
Food Pairing Notes
This versatile, enticing wine is well matched with so many dishes – try it with
shrimp tempura, fish tacos, grilled avocado burger, garlic & chili butter scallops
and flattened barbecued Piri Piri chicken.
