The grapes are grown alongside red Bordeaux varietals in Les Pavots vineyard at 1,000 – 1,200 feet, benefiting from the steep slopes, excellent drainage and cool air at altitude. The grapes are picked and sorted by hand and whole cluster-pressed then naturally fermented in barrel, forgoing malolactic fermentation in order to preserve the fruity and zesty character of the Sauvignon Blanc. Predominantly made from Sauvignon Blanc, with just a touch of Sémillon; all lots are aged on their lees for 9 months with gentle bâtonnage, then blended. L’Après-Midi was named in honor of the pleasures of a slow and lazy afternoon, which according to Sir Peter is a good time to start drinking it.
94pts WS, 93pts WS