| Vintage: | 2009 |
| Appellation: | Mendocino County |
| Harvest Date: | September 1, 2009 |
| Acid: | .75 |
| PH: | 3.62 |
| Barrel Aging: | |
| N/A | |
| Bottling Date: | March 23, 2010 |
| Alcohol %: | 13.4 |
| Tasting Notes: | Fresh, crisp aromas of lemongrass and light citrus introduce out Casey’s Block Sauvignon Blanc. Once sipped, notes of stone fruit and lemon are backed by a bright minerality. Slightly effervescent, it is a beautifully balanced wine with a smooth mouthfeel and soft finish. |
| Vineyard Notes: | Stretching alongside the Russian River in Mendocino County, cool nights and rich soil cultivate this wonderful Sauvignon Blanc. In this vineyard, we implement careful canopy management to protect the fruit from the hot Mendocino sun. Casey’s Block is farmed using certified organic grape growing methods. |
| Production Notes: | Grapes were hand harvested early in the morning to keep the flavors bright and fresh. The juice was whole-cluster pressed using a Champagne-style press and fermented slowly with native yeasts from the vineyard. The Sauvignon Blanc sat on the lees for four and a half months to impart a rich mouthfeel. |
| Production: | 31 Stainless Steel Barrels |
Tasting Notes:
Fresh, crisp aromas of lemongrass
and light citrus introduce out Casey’s
Block Sauvignon Blanc. Once sipped,
notes of stone fruit and lemon are backed
by a bright minerality. Slightly
effervescent, it is a beautifully balanced
wine with a smooth mouthfeel and
soft finish.
Vineyard Notes:
Stretching alongside the
Russian River in Mendocino County,
cool nights and rich soil cultivate this
wonderful Sauvignon Blanc. In this
vineyard, we implement careful canopy
management to protect the fruit from
the hot Mendocino sun. Casey’s Block
is farmed using certified organic grape
growing methods.
Production Notes:
Grapes were hand
harvested early in the morning to keep
the flavors bright and fresh. The juice
was whole-cluster pressed using a
Champagne-style press and fermented
slowly with native yeasts from the
vineyard. The Sauvignon Blanc sat on
the lees for four and a half months to
impart a rich mouthfeel.
Production:
31 Stainless Steel Barrels
Other Notes:
Rains in May took the edge
off the drought and were responsible
for the beautiful canopies we had going
into harvest. Through the summer, we
had 10-12 days of cool weather followed
by 2-3 days of very warm weather. The
heat wasn’t high enough and didn’t last
long enough to damage anything, but
it gave the grapes a good push towards
ripening. The heat bumps brought up
the flavors and the cool weather kept the
structure and acid intact.
