The Big Valley AVA is renowned for being the perfect place for Sauvignon Blanc. The vineyard has an ideal combination of volcanic and alluvial soils which make for a singular expression of the variety, and provide excellent drainage that forces vine roots to go deep for water. This nutrient rich soil with a substantial amount of mineral make for wines that are often thought to have a ‘twang’ to them. And I love a bit of twang in my wines. Sustainably farmed, and almost organic at this point, the vines are about 20 years old and yields are between 3 and 5 tons per acre depending on vintage. These older vines deliver more intensity than younger vines. All of this makes for wines of intensity and concentration.
Brilliant completely clear medium yellow color; expansive almost explosive aromas of tangerine and stone fruits, some citrus notes but no grassy or cat pee elements, quite intense; bright in the mouth but also viscous and very flavorful, concentrated, some minerality, powerful acidity; long and intense.
100% Sauvignon Blanc
Brix at Harvest:
Whole clusters immediately pressed to barrel to spontaneously ferment. Partial malolactic fermentation. Cross-flow filtered to stop any malolactic refermentation in bottle.
Aged in 6-9 year old French oak for 6 months