2004 Sauvignon Blanc - Sonoma County / Redwood Ranch
GRAPE SOURCE
Redwood Ranch is located in the extreme lower end of Alexander Valley. This cool bench land area contains primarily Yolo sandy loam soils. The vines were planted in 1997 with 8' x 6' vine spacing. Clone 1 was planted on a de-vigorating root-stock, chosen to help provide optimum exposure of the fruit to the sun. The quality of this fruit is a true expression of the commitment of the growers, Jim and Gayle Reed.
WINEMAKING
Harvested in mid-August with an average sugar of 23.8º Brix. Even though the early bud break in the Spring led to an earlier than normal harvest, growing conditions were ideal and the fruit quality was excellent. We carefully hand sorted and whole cluster pressed the fruit. After settling, the clean juice was fermented at a cold temperature (50ºF) for four weeks. At 6º Brix of sugar, approximately 15% of the wine was transferred to new French oak barrels for completion of fermentation. The oak treated wine was then blended back to the tank to further integrate flavors prior to bottling. The intent of this process is to provide richness on the mid-palate.
WINEMAKER'S NOTES
Bright, forward aromas of ripe grapefruit, lime zest and gooseberry. Flavors mirror the aromas, enhanced with hints of apricot and kiwi. This wine shows surprising richness on the mid-palate, while never straying from its focus on crisp, refreshing acidity. While an ideal companion to cheese plates, shellfish, and cold vegetables, this wine will also stand up to rich, spicy Thai and fish dishes.
Bottled: December 2004
Winemaker: Gary Farrell
Alcohol: 13.8%
Case Production: 1853
Acid/pH: 0.68/3.35
Released: March 2005
Appellation: Sonoma County
PAST VINTAGES
2003 Sauvignon Blanc - Sonoma County, Redwood Ranch 2002 Sauvignon Blanc - Sonoma County, Redwood Ranch