Our Sauvignon Blanc is made exclusively from our Rutherford estate fruit. By pressing the clusters whole and fermenting the wine primarily in stainless steel, we captured the aromas of lemon lime, guava and pineapple. Bright acidity and notes of spice add balance to this wine. We selected a Stelvin closure for our Estate Sauvignon Blanc to enhance the freshness and ensure the quality of this wonderful ready-to-drink wine.
Food Pairing: Fabulous with salads, seafood and fresh-water fish, pork and poultry
Aging: 5 Months, 60% Stainless Steel Barrels, 40% New French Oak
Varietal Composition: 100% Sauvignon Blanc
Production: 756 cases
Capturing the stellar quality of our estate vineyard, our 2010 Rutherford Estate Sauvignon Blanc displays delicious Meyer lemon, pineapple guava, passion fruit and ripe yellow-peach aromas and flavors. Opulent notes of lemon custard, nutmeg and vanilla spice come from new French oak barrels and sur lie (on the yeast) aging. Crisp and dry, this versatile wine makes a delicious complement to ceviche, salads, grilled chicken and fish, and Thai curry with coconut milk and fresh basil. To refresh the palate during a meal, try our Rutherford Estate Sauvignon Blanc with a cheese course that includes chèvre, Gouda or Gruyère.
We made this wine from our 12-acre estate vineyard, which surrounds our winery in the center of Napa Valley. Planted in 2003, this Rutherford American Viticultural Area (AVA) site on the west side of the valley has Maxwell series clay loam soils. We closely spaced the vine rows to increase competition for soil nutrients and trained them with vertical shoot positioning for optimum sun exposure on the fruit. The vines are grafted to clone 1 for balanced acidity and rich flavor.
Napa Valley’s 2010 vintage will be remembered as having the latest onset to harvest in several decades. We picked our first Sauvignon Blanc after Labor Day, about two weeks later than average. The above-average rainfall and cool temperatures persisted into May, followed by a mostly cool, foggy summer that slowed fruit maturity. But just as we started worrying that the grapes would never ripen, Mother Nature surprised us with heat spells to boost the grapes’ flavors and sugar levels. Tom reports that quality was “as good as it gets.”
We hand harvested the Sauvignon Blanc grapes into half-ton bins in the cool early mornings. Due to variations in rootstock and row orientation, each block was picked and fermented separately to increase complexity. We used several techniques to achieve this wine’s silky texture and array of flavors. After whole-cluster pressing, we fermented 60 percent of the juice in small stainless steel barrels to highlight the zesty fruit expression of our estate vineyard while allowing optimum yeast contact during aging. For oak complexity, 40 percent was fermented and aged in new French oak barrels. Both wine lots were aged sur lie with bâtonnage (stirring) to enhance the texture during five months of aging.