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2014 Sauvignon Blanc
  Cuvée 128
  Anderson Valley, Mendocino
  (750 ml) - Sold Out!
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Highway 128 revisited Recent Press

Although we've made Sauvignon Blanc wines for over thirty years, we've only been growing this grape variety for the last six. In 2008 we selected three sites in Boonville, adjacent to highway 128, for planting Sauvignon Blanc, a total of seven and a half acres. In two of the three sites we chose a rootstock, 110 Richter, whose good vigor and tap root would compensate for the stone-laden soil that was low in fertility. The third site was higher in organic matter, with fewer rocks and sandier soil, so we chose Sélection Oppenheim 4 as the rootstock because of its modest vigor and resistance to nematodes. We planted utilizing three highly regarded Sauvignon Blanc clones: ENTAV 297, 376 & 530.

Pat Daniels has been a member of Navarro's tasting panel for thirty-five years; Bill Mitchell for thirty. They are part of the reason why Navarro's wines are consistently pleasing. We conduct staff tastings every weekday morning, January through July. Each lot of grapes that Navarro harvests is fermented and aged as an individual wine. Most of our tastings are to select the best wine by blending the various vineyard lots; this 2014 bottling was selected from five vineyard lots of Sauvignon Blanc.
Mariella Ganau and Jim Klein inspecting corks. [below] The Ganau family owns cork forests in Sardinia and they were among the first to build concrete pads in the forest on which to stack cork planks to dry for six months. Keeping cork off the damp earth reduces mold; Navarro has noticed substantially less problems with cork "taint" since we've been using Ganau's corks.

Although we've only harvested fruit from these sites for two years, we're surprised by the obvious physical differences of grape clusters from the three plantings; not only do the cluster sizes and shapes vary, but when we harvested each block at the same level of sweetness, the skin color of ripe fruit from two sites was greenish and the third site's clusters were more golden. This bottling was produced from grapes from these three clones plus an older California selection. Most of the wine was fermented and aged in seasoned French oak ovals with the balance fermented in stainless steel, then aged in oak. If you are lucky enough to have access to fresh grilled sardines or deep fried smelt, this wine's crisp lime-marmalade and tropical fruit flavors make for a great pairing. Gold Medal winner.

Harvested: Sept. 3 to 16, 2014 Sugars at harvest: 23.6° Brix
Bottled: Apr. 30 & May 1, 2015 Cases produced: 2402
Alcohol: 13.3% Titratable acidity: 7.9 g/L
pH: 3.31

Navarro Vineyards is at 5601 Hwy 128, Philo, CA 95466 · Tasting Room hours: 9 AM to 6 PM Summer (5 PM Winter)
Sales, Shipping & Customer Service: 8 AM to 6 PM Summer (5 PM Winter) @ 1-800-537-9463 or 707-895-3686 · Fax: 707-895-3647
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