Winemaking
• 100% Sauvignon Blanc
• Single Vineyard Series: Davis Vineyard
• Soil: Howard & Valois gravelly silt loam
• Harvested September 13th
• 30-day indigenous yeast pied de cuve per vineyard fermentation in oak
• Aged 11 months in neutral 228-liter French oak barrel, 10 on gross lees
• Vegan
• Certified New York Sustainable Winegrowing
• Brix: 22.0° │ pH: 3.23 │ TA: 8.1 g/L │ MA: 1.89 g/L │ RS: 0.15 │ ABV: 12.9
• Bottled: 8/19/2025
• Cases Produced: 50
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Single Vineyard Series
The Finger Lakes contains a mosaic of soil types, slope, aspect to the sun, and microclimate giving each vineyard its own identity. While this variety adds multiple dimensions to our wines, it also presents an opportunity for us to further celebrate the land in our Single Vineyard Series. We bottle the special flavors produced from one particular vineyard in years when the fruit is of intense quality and such distinctive character that it demands to stand alone as a pure expression of terroir.
Davis Vineyard
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Howard gravely loam with limestone soils
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Planted in 1997 through 2017
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18 acres
Armed with years of experience dating back to his childhood, Phil Davis owns and operates Davis Vineyard. Phil shares a remarkable bond with his vineyard, leaving little space left untouched or unknown to him. Since every vine tells a different story, each is worked by hand and cared for on a vine-by-vine basis. As a firm believer that great winemaking comes from great viticultural practices, Phil continues a thoughtful and constant maintenance program to support the vineyard health. From early leaf-pulling – exposing the grapes to more sunlight, to fruit thinning – removing any weak clusters, allowing the energy to be transferred to more desirable fruit, many precautions are taken to allow for the most optimal fruit quality.
2024 Vintage Notes
The 2024 season was a strong year for us at Damiani and in the Finger Lakes, and with thoughtful viticulture and a gentle hand in the cellar, the wines produced were intentional, energetic, and concentrated.
