For Toquade's terroir, I chose an organic dry-farmed vineyard with deep soil which was planted in 1978 in Yountville. 2006 was a good vintage for Sauvignon Blanc. July was warm, with a heat spike during the third week. The final weeks of ripening in August and early September were cool and dry. Toquade was hand-harvested on September 4th in the early morning, and then was transported to a garage winery in St.Helena, where flavor was gently extracted from the fruit during the preparation of the juice and alcoholic fermentation. Toquade was aged “sur lie” for six months, with frequent stirring, to develop roundness, palate, and texture, protect the fragrant aromas, and stabilize it against hot and cold temperatures. Toquade is a pure expression of the grape, without fining or filtration. This wine has a fragrant nose, with lychee, passion fruit, and grapefruit aromas.A crisp entry is followed by an explosion of fruit in the mouth. Toquade can be matched with many foods, including seafood, sushi, bruschetta, cheeses, and white meats.
This wine was created to enhance and complement good company, good food and good music. It has its own distinct personality, like a simple melody which can't be forgotten. Toquade was a labor of love and a hands-on creative endeavor from the harvest to the table.