2017 Sonoma Co. Sauvignon Blanc
True varietal character. Loads of minerality with flavors of slightly ripened tropical fruit and green apple. Bright texture with balanced richness and creaminess.
Aug 30-31, 2017
6 months 25% new French oak
Our Sauvignon Blanc is barrel-fermented for texture and complexity, and is more Loire in style as opposed to California. What this means is that we’re looking for more acidity, minerality, and true Sauvignon Blanc varietal character. The texture is bright and grainy, with balanced richness and creaminess from new oak and sur lie barrel aging. Flavors of slightly ripened tropical fruit with coriander and mace, tinged with a little dried wild grass and green apple, are the cornerstone of this wine. The mouthfeel is full with toasted oak and integrated acid contributing to an extremely long finish.
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. In 2017 we began sourcing our SB from two fantastic vineyard sites, the Indian Springs Vineyard in Sonoma Valley, and the Grist Vineyard at 1,000’ above Dry Creek Valley. Each is distinctive in their fruit character, but share common richness associated with their low yields in the vineyards. The 2017 vintage was spectacular: we were blessed with abundant sunshine and consistent warm temperatures. The result was complete maturation of fruit picked at the optimum ripeness.
As fans of the late Didier Dagueneau of Pouilly Fumé and his wines, we choose to barrel ferment our SB. While tank ferments make nice fruity wines, we like the texture and complexity we achieve with barrel fermentation. 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 80% of the lot. This leads to less oxidation while maintaining the texture from barrel fermentation. We stirred semi-weekly until February, and bottled the wines in March.