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After spending years making wine in Ontario, I had serious doubts about whether Sauvignon Blanc was a variety that I could excel at as a winemaker. In the winter of 2009, that all changed when I went to New Zealand to learn what they did to their Sauvignon Blanc wines to make them exceptional.
What I learned was that less is more. Don't push the fruit to ripen to extremes, don't over handle, keep air away from it, emphasize the acidity, stir the lees and above all, embrace the funky. During fermentation, Sauvignon Blanc smells bright and earthy. Allow it to go through its life process. Let it be and it will come back to you.
This Sauvignon Blanc is a fruit bomb with the distinct herbal accompaniment. Crisp acidity, with a hint of sweetness (alcohol, not sugar, it's dry) and a soft finish. Sometimes, I just want a delicious glass of wine, and well, this one hits the spot.
- Mike Traynor, Winemaker