This winery was started in 1989 by Leon and Shirley Sobon. It was a 30th wedding anniversary present to each other. Paul Sobon is the second generation of the Sobon family to lead the winemaking team. Paul’s previous experience in Australia and Bordeaux, France; his on the job training; and his "can-do" attitude makes him extremely well qualified for the position.In 1989, our family made the decision to start farming sustainably. After a winter of much research, we began using as few chemicals as possible. Our growing practices have evolved over the years, and today we employ complimentary plantings, beneficial bugs, and other natural growing techniques that we believe encourage healthier grapes and better tasting wines.
From their website: We now farm 160 acres of wine grapes, olives, prunes and walnuts. The wines are made by conventional means using a minimum of sulfites
to preserve freshness and color. At bottling, our wine contains between 15-20 parts per million free sulfites, which diminish after several months in the bottle. (for informational purposes, wines with no added sulfites can contain 8-12 parts per million of sulfites, a natural product of fermentation). We believe the small amounts of sulfites we use are necessary to maintain the freshness, stability, ageability, and enjoyment of our wines.Aroma: floral, butterscotch, pears, hint of minerality
Body: Medium
Color: Yellow
Eat With: salad of the season, radish & carrot julienne, spring onions, garlic croutons & carrot vinaigrette.
http://sobonwine.com/
