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2012 Kick Ranch Sauvignon Blanc
Wine Specs
Sauvignon Blanc
Vineyard Designation
Kick Ranch
Harvest Date
September 11 & 15, 2013
23.2 - 24.5
25% new French oak
Bottling Date
February 21, 2013
Residual Sugar
Alcohol %

2012 Kick Ranch Sauvignon Blanc

Vineyard designate Sauvignon Blanc from Sonoma County, built to age.

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/ 750 ml
Wine Profile
Tasting Notes
Our Kick Ranch Sauvignon Blanc is barrel fermented for texture and complexity, in a style reminiscent of Loire. The texture is bright and grainy, balanced with richness and creaminess from new oak and sur lie aging in 25% new French oak. As in previous vintages, the aromatics of spiced fruit are off the charts. I think of slightly ripened tropical fruit with coriander and mace, tinged with a little dried wild grass and green apple. The mouth feel is full with with integrated acid, contributing to an extremely long finish.
Vineyard Notes
Grown at the fabulous Kick Ranch at the top of Rincon Valley in Santa Rosa, this star vineyard is where we also source our cool climate Syrah. Our section of the vineyard is on a southwest sloped rocky portion of the site where the yield can be minimal, less than 3 tons/acre in some years.
Production Notes
We inoculated the individual barrels with two different yeasts one day after we whole - cluster pressed the grapes as they came into the winery. We preserved the natural acidity, which is abundant, by not undergoing any malo-lactic fermentation. We increased the use of new French Oak barrels to 25%. We also utilize large puncheons for 50% of the lot. This leads to less oxidation while maintaining the texture from barrel fermentation. We stirred weekly until December, and bottled in February, 2013.
Winemaker Notes
Our Sauvignon Blanc is more likened to a Pouilly Fumé or Sancerre than California in style. Loads of minerality, spicy tropical fruit and green apple are typical. The 2012 was spectacular from a growing standpoint. After having such cold summers the previous two vintages, we were blessed with abundant sunshine and very consistent temperatures, not too hot, not too cold. Result was complete maturation of fruit picked at the optimum ripeness.