2007 Sauvignon Blanc
Blend and Grape Sources
100% estate-grown Sauvignon Blanc from our Spring Valley ranch outside of St. Helena.
Aug. 18 to 21, 2007
Grapes were harvested at an average 23.0° Brix, then barrel fermented and subsequently aged for ten months in a combination of new French oak barrels and puncheons (33%); one- to three-year-old French oak (55%) and stainless steel drums (12%). Coopers were François Frères, Dargaud Jaegle, Billon, Damy and Ermitage. The lees stirring was implemented both during and after alcoholic fermentation and the wine was bottled in June 2008.
This year’s Sauvignon Blanc reveals aromatic notes of pink grapefruit, lime blossom, and honeydew, layered with hints of spice and caramel, creating a creamy, floral, and focused finish.
The winter months of January-March were drier than in previous years. The soils dried out prematurely, and in order to bring moisture to the root zone we began to till early. Budbreak and bloom arrived early with near perfect weather throughout the bloom period. This ensured good berry set for all varieties. Summer temperatures for the most part were temperate and consistent. Due to low rainfall during the winter months the vines matured more rapidly, canes lignified earlier and the period from veraison to harvest was shorter than our historical average. Additionally, 2007 cluster weights were between 23% and 45% lower than historical weights, leading to lower yields. As the summer proceeded, irrigation strategies and canopy management became key factors in developing fruit quality. The lighter than normal crop, perfect weather during the summer for berry development and nicely balanced vines produced some of the best lots of Sauvignon Blanc from our home ranch to date.