2010 Sauvignon Blanc
100% estate-grown Sauvignon Blanc from our Spring Valley vineyard outside of St. Helena.
Grapes were harvested at an average 22.2o Brix, then barrel fermented with native yeast and aged for seven months in new French oak puncheons (28%), and one- to two-year-old French oak barrels and puncheons (72%). Barrel fermenting, particularly in larger puncheons, slowly adds a light, gentle oak integration to the wine. The lees were stirred both during and after fermentation creating a rich, round mouthfeel and subtle oak influence while preserving the inherent balanced acidity and elegance in the finished wine. The barrel coopers used were Dargaud Jaegle, Billon, Damy and Ermitage. The 2010 Sauvignon Blanc was bottled in June, 2011.
The 2010 Sauvignon Blanc growing season saw significantly cooler and below average spring temperatures with continued mild temperatures through late May. The Sauvignon Blanc bloom took place the first week of June and the period from budbreak to bloom was one of the longest, to date. The first sign of soft berries were felt in the Corral block on July 21st. The first day of Sauvignon Blanc harvest was September 7th in the Dogleg and Corral blocks; the Haybarn block was picked on September 14th.
The long, cool growing season was advantageous for the white varieties on the property. The flavors and aromatics are excellent and the wines come across as having a great deal of freshness. The 2010 Sauvignon Blanc is abundant with aromas of melon, lemon verbena, toasted marshmallow and citrus zest with a medium-body and vibrant finish.