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1996 Fumé Blanc, Sonoma County

Vintage

The 1996 vintage may have been best suited for Sauvignon Blanc. Spring shatter held the cropload down and a warm harvest gave an array of blending components to work with. Harvest began August 28 and finished September 10. The earliest lots had great, tight structure with flavors of citrus and kiwi while the later ones supplied softness and flavors of melon.

Vinification

One-third of the grapes from these six vineyards, from 23 blocks, from nine to 24-year-old vines, were individually cold (53° Fahrenheit) barrel-fermented for about four weeks. A third in half new and half one-year-old American Oak barrels and the rest in stainless steel. Then 90% of the total was aged in American first, second and third year oak barrels for 14 weeks. None of the wines underwent Malolactic fermentation. The wines were blended and bottled in May, 1997. Alcohol: 13.5% Total Acidity: .61 pH: 3.38 residual sugar: .06 15,205 cases produced.

Tasting Notes

Bright apple fruit flavors on the nose with hints of fresh grass and herbs. Complex from its diverse origins, and backbone from non-malolactic fermentation. It has fruity, herbal flavors and crisp acidity in the mouth. Best enjoyed now or for the next year, especially with summer salads, grilled chicken, soups or by itself on a summer evening.