In 2010 we planted 7.7 acres of Sauvignon Blanc in Boonville at Pennyroyal Farm. Not knowing which clones would perform best in SOBO (the locals' moniker for South Boonville), we decided to plant three different clones—ENTAV 297, 376 and 530—all of which have historically produced excellent wine in French vineyards. In two of the three sites the soil was low in fertility so we chose a rootstock, 110R, whose good vigor and tap root would compensate for the stone-laden ground. The third site was higher in organic matter, with fewer rocks and sandier soil, so we chose SO4 as the rootstock because of its modest vigor, nematode resistance and proven results in Philo. This bottling is 49% clone 530, with its lemony, guava character; 37% clone 297, with more tropical notes suggestive of pineapple rind; and 14% clone 376, which is herbal and fresh with a rich mid-palate.
We fermented and aged our Sauvignon Blanc sur lie in these French oak ovals. They were constructed in 2016 specifically for our Boonville Sauvignon Blanc.
A blustery spring day in our Boonville Sauvignon Blanc vineyards. We have three blocks of Savvy which we harvest, ferment and age as separate lots. We've recently purchased additional Sauvignon Blanc vines to plant in our Philo vineyards this spring.
The 2022 heat wave during harvest impacted our vineyard management decisions on Sauvignon Blanc. We turned on our overhead irrigation sprinklers and cooled the canopy for three straight days. The grapes spiked in sugar from the heat, but we waited for the vines to re-hydrate—lowering sugars after the heat spike—and then carefully picked Sauvignon Blanc over the course of a few nights. The wine's bright, herbal and citrusy tones make a great match with miso glazed black cod or salmon with a sprinkle of fresh dill. Platinum Medal-winner. 90 points.