There are two popular winemaking regimes that produce Sauvignon Blanc wines with the emphasis on grape rather than barrel flavors; one is what we refer to as the New Zealand style and the Loire style is the other. New Zealand growers tend to harvest their fruit less ripe than winemakers in the Loire, producing wines that are more overtly herbaceous. New Zealand winemakers also like to maximize these aromas by protecting the juice from oxidation; they immediately add sulfur dioxide and ascorbic acid and blanket the juice with inert gas until fermentation is initiated in refrigerated stainless tanks. Generally there is no aging of wines on the yeast and the wines are bottled soon after fermentation. Loire growers seem less interested in the herbaceous notes. They harvest their grapes riper, when some stone-fruit flavors peek through. The grapes are generally processed without keeping oxygen away from the juice and many quality producers still ferment and age the wine sur lie in oak foudres. This release is a combination of the two styles, with the Loire style predominant, as we fermented in both stainless and oak ovals.

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When our new Boonville Sauvignon plantings come into full production, we will have seasoned ovals ready for old world fermentation and aging. The ripe flavors suggest grapefruit, Meyer lemon, fennel and tropical fruits followed by a delightfully zingy finish. Silver Medal winner.

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