2006 SAUVIGNON BLANC - SONOMA COUNTY / REDWOOD RANCH

This 2006 Sauvignon Blanc shows bright, forward aromas of ripe grapefruit, citrus zest and gooseberry. Flavors mirror the aromas, which are enhanced with hints of white peach, apricot, and honeydew. A heavenly mouthfeel follows, with a lingering crisp, refreshing finish. While an ideal companion to cheese plates, shellfish, and cold vegetables, this Sauvignon Blanc will also stand up to rich, spicy Thai and fish dishes.

Our Sauvignon Blanc juice is fermented slowly at very cold temperatures using a yeast strain (Zymaflore VL3) isolated for its ability to act upon certain aroma precursors in Sauvignon Blanc, thereby enhancing varietal aroma and flavor potential. When the fermentation approaches 70% completion, approximately 20% of the juice is cold-transferred to new French oak barrels. The blend (wine in stainless tanks and wine in barrels) is constantly monitored. The wine in barrels is blended back prior to any suggestion of oak character in the blended wine. This limited exposure to new barrels is intended to provide richness and fullness to the mid-palate, while maintaining the clean, crisp varietal contributions of the grape.

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 8ft. x 6ft vine spacing. Clone 1 was planted on a devigorating 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 Gail Reed.