2006 Sauvignon Blanc
- Tech Sheet
Blend and Grape Sources
Sauvignon Blanc (92%) and Semillon (8%) from our Spring Valley Ranch outside of St. Helena and from independent growers.
September 1 - 14, 2006
Grapes were harvested at an average 23° Brix, then fermented for ten months in a combination of new French oak barrels (30%) and 1-2 year old French oak (70%) from coopers Dargaud Jaegle, François Freres, Demptos and Cadus. The wine was stirred post primary fermentation twice a month for approximately three months, then blended and bottled in June, 2007.
The 2006 Sauvignon Blanc has delicate aromas of grapefruit, oily citrus peel, and bergamot underscored by an enticing perfumy linalool scent. Concentrated minerality completes the fresh, balanced, crisp flavors that this wine offers.
The cool, late-ripening growing season of 2006 finished persuasively with near-perfect maturity levels reminiscent of the exceptional '91 harvest. This came as a huge relief because September was one of coolest on record. Unlike '91 -- where ripening was delayed by a large crop only to be rescued by hot, dry, windy weather during October -- 2006 carried a surprisingly modest crop. So it was with great relief that we received warm, dry, windy conditions at the end of October, bringing the fruit to desired maturity levels. The long growing season provided higher acid content, thicker skins (with potentially more flavor) and exceptional color and tannin. At this stage the newly fashioned wines exhibit great potential.