 |
The Wine Our 2007 Sauvignon Blanc was barrel fermented in 10% New Oak. This wine displays aromatics of apple, green pear, honeydew melon, passion fruit, vanilla and a touch of cinnamon. The new oak rounds out this wine’s wonderful acid, giving it a supple yet crisp palate and refreshing finish. We harvested fruit from the Pope Valley and the Napa Valley floor to create this perfectly balanced Sauvignon Blanc. The Winemaking Picked at 24° Brix natural sugar, this wine was fermented in stainless steel and rested in new Hungarian oak for three months (for clarification). We used a low inoculum level of CY-3079 yeast which insured a long and fermentation. This yeast is an excellent strain for emphasizing the fruit characteristics, especially in white wines. The wine was 10% barrel fermented in new Hungarian Oak and 90% tank fermented at very low temperatures 49°F. The Vineyard The source of the wine is from Howell Mountain and Oakville sub-appellations of Napa Valley. This block is just under two acres and is comprised of 1,190 vines on Oppenhein SO4 and 039-16 rootstock. Grown in a clay loam soil called Zamora Silty Loam, this block is cropped from 4 to 4 tons per acre. The Sauvignon Blanc from ths area is very characteristic of what is in the bottle. The wine is rich and even oily in texture.
Download Tasting Notes (.pdf) » Price: $17.00
|
