AmericanWinery.com

AmericanWinery.com is pleased to provide you with Winery-Direct information.

fresh aromas of honeysuckle, comice pear and mango with flavors of grapefruit and an underlying minerality. This artisan wine is a great one to enjoy on the back patio over a summer evening. We take grapes grown sustainably at 1,100 feet, then cold ferment in stainless steel tanks for a crisp, clean flavor.

Varieties

• 100% Sauvignon Blanc Musque

Bottle Production

• 750 ml (Standard Bottle): 357

Vintage Notes

Planted with Sauvignon Blanc in 1982, the 13-acre Randle Hill Vineyard is located at an elevation of about 1200’, 40 miles inland from the ocean. The owners, Deborah and Edward Wallo, believe in sustainable farming practices and achieved certification by the California Certified Organic Farmers (CCOF) in 1986. This 4-year certification process ensures that no pesticides, herbicides, fungicides or synthetic fertilizers are ever used. The Wallos believe in farming practices that ensure a healthy, sustainable soil to provide robust plants and vibrant, complex grapes – the basis of great wine. To provide nutrition and control pests, the Wallos use a combination of seasonal cover crops – fava beans, winter peas, oats, dwarf grasses and clover, along with seaweed and/or kelp compost.

Fermentation Notes

A total of 4 .5 tons of Sauvignon Blanc was harvested at 24.9 degrees Brix on September 26th 2008. We transferred the whole fruit into a bladder-type press, pressed the juice into a stainless steel tank and cold-soaked for 48 hours. At the end of 48 hours we racked the juice off the solids and adjusted the tank temperature to 50 degrees F. When the juice came up to temperature we inoculated with VL3, a commercial yeast developed specifically for Sauvignon Blanc. Primary fermentation lasted for 21 days. When primary fermentation was complete we adjusted the temperature back down to 32 degrees F for storage.

The Sauvignon Blanc was fermented and aged in all stainless steel to allow the fruit aromas and flavors to shine through. The wine was aged on the yeast lees to round out the finish and add a rich texture to the palate. The wine was heat and cold stabilized and malolactic fermentation was prohibited.

Technical Details

• Time in Barrels: 0 months
• Total Acidity: 0.58
• Harvest Brix: 24.9
• Wine pH: 3.38