2004 Sauvignon Blanc, North Coast
Vintage
2004
Price
$13
Release Date
April 2005
Appellation
North Coast
Availability
Available Nationally
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Vintage
The amount of rainfall, though early, was normal. Dry weather reigned from March, the warmest March on record, to October. The warm weather jump-started the growing season, making farmers nervous (more much time for things to go badly). Things did cool down for spring extending bloom. Periods of long bloom affect uniformity in reds causing a potential of uneven ripening within an individual grape cluster. In our vineyards, we 'green drop' to balance the crop and eliminate late ripening fruit at the end of verasion. Summer was moderate without any heat waves; but it was humid raising concerns of mildew. By the end of July it was evident that an early harvest was upon us. We began picking our Sauvignon Blanc on August 13th, the earliest ever, and had brought in about 15% of the total crop by the end of August when it got hot and dry. High temperatures are not unusual in late summer and early fall but humidity under 20% is very unusual. In fact the average low humidity over the previous five years didn't go below 30%. Extended periods of hot, dry weather are difficult for a grapevine to endure. With almost two weeks of 10 - 20% humidity in late August and September, mildew was now the least of concerns! Grape sugar was soaring before flavors had matured; our growers did a great job sustaining vineyards until flavors developed. By the end of September we were evaluating an outstanding vintage. 2004 is a vintage of ripe and well-developed flavors with the best overall quality in years.
Vinification
Our winemaking focus is to craft a true-to-varietal, crisp, fresh, bright, fruity Sauvignon Blanc with a subtle grassiness and a hint of vanilla from fermenting on oak. After strict canopy management and crop thinning, the lots were tank fermented in stainless steel. The special care that encouraged the perfect fruit-to-acid balance in the vineyard was also taken in the cellar to ensure the same balance in the bottle. The wine was bottled in February 2005. Alcohol 13.5%, Total acidity .59, pH 3.37, Residual sugar .02%.
Tasting Notes
It is fruit driven in style, with subtle oak and herb overtones. In aroma, it smells of apple, lemongrass, and vanilla; on the palate, it is medium bodied, softly textured with bright acid, and medium long on the finish. Enjoy with tuna fish sandwiches, grilled prawns basted in olive oil and garlic, wilted spinach salad with bacon dressing, pasta primavera, fried chicken, and roast pork.
Terry Nolan, Winemaker