ESTATE GROWN — Columbia Valley
• COMPOSITION: 100% Sauvignon Blanc
• pH: 3.25
• TA: 0.67g / 100 ml
• ALCOHOL: 13.5%
• BOTTLED: September 2009
• PRODUCTION: 940 cases
The year’s unusual climate profile made for an interesting challenge in producing our first Certified Organically Grown Sauvignon Blanc. The cool winter weather lasted a bit longer than normal, causing our Sauvignon Blanc buds to break about three weeks later than normal. While ensuring against frost damage to the fruit, we were concerned at the outset whether the grapes would ripen fully given the late start. Fortunately, the cool spring was followed by a hot summer, with record-breaking temperatures in July and August. This sped along the ripening process for a time, but as the heat continued, the vines began to shut down to conserve moisture, and proper ripening was once again a concern. Again to our good fortune, the September weather cooled rapidly, and the organically grown fruit recovered beautifully.
We ripened our Sauvignon Blanc to 23-24 Brix with the goal of obtaining ripe fruit flavors, intense Sauvignon Blanc character, and a nice crisp acidity. The grapes were taken directly from the field to the press and the juice was then settled overnight at 50 Fahrenheit. 24 hours later we racked the juice to multiple smaller stainless steel tanks. Each one of these tanks was then innoculated with a different yeast stain. This use of multiple yeast strains enhances our estate vineyard’s unique character. After fermentation the individual cuvees were blended together and allowed to marry in the tank for a brief period prior to bottling.
Visions of Bosc pears and key lime pie framed with a wreath of honeysuckle are conjured up after smelling the aromas of our 2009 organically grown Sauvignon Blanc. A crisp entry is followed with luscious flavors of tangerine and lime. The finish is lingering and mouth watering, inviting another sip. Spicy Asian food followed by a cheese plate sounds like a great idea.