Grape Source: Russian River Valley

Varietal Content: 88% Sauvignon Blanc

Titratible Acidity: 0.70g/100ml

pH: 3.30

Residual Sugar: 0.28g/100ml

Alcohol: 13.6%

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The cool, Pacific-influenced Russian River Valley is known for producing extremely coveted grapes that display both varietal intensity and silky elegance. Grapes for our Sauvignon Blanc are no exception. The 2001 Vintage was a drier than normal year with an average of 42% less rainfall Sonoma County. However, with irrigation, the vines made it through and the fruit did not suffer. Harvest was short but the fruit quality was excellent with good acids, long hang-times, and great sugar levels. Early spring frosts were followed by a warm, early summer. A mid-season cooling allowed the fruit to ripen and mature. The weather cooled down during the middle of harvest, providing extra hang-time for the fruit so the ripe flavors develop before picking. We harvested some of the grapes early and at lower sugars to emphasize aromatic "cool climate" Sauvignon Blanc flavors, and left the remaining grapes to ripen to higher sugars, bringing out the citrus and melon flavors.

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The grapes selected for this wine were not crushed or destemmed, but proceeded as whole clusters in our membrane press using very minimal pressure. The must was then chilled to allow most of the solids to cold-settle. Then the clear juice was racked off into tanks. Approximately two thirds of the blend was fermented at cool temperatures in stainless steel to extract the most subtle and complex characteristics of the Sauvignon Blanc grapes. The remaining one third of the blend was barrel fermented in predominately French oak at cool temperatures, adding a toasty oak undertone to the wine. The wine did not go through malolactic fermentation, retaining all the classic Sauvignon Blanc varietal character. It was lightly fined and filtered prior to bottling.

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