Navarro Vineyards - 2009 Sauvignon Blanc

2009 Sauvignon Blanc
  Cuvée 128
  Mendocino
  (750 ml) - Sold Out!

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Trial balance

Navarro's first Sauvignon Blanc was produced in 1990. Twenty years seems like a long time but in reality it's only twenty opportunities to experiment with this varietal. We are still investigating how to make our Savvy better and our trials have had numerous parameters. This vintage one of our experiments centered on recent research involving yeast strains. Our largest field of Sauvignon was divided into three lots which were fermented using three different strains of yeast. We typically use QA23 for our aromatic whites (Gewürztraminer, Riesling and Muscat) as it enhances aromas through its beta-glucosidase activity in the spring. The 2009 Sauvignon made with this yeast displayed fresh herbs and a steely structure. VL3 is a University of Bordeaux isolate, which is highly rated for Sauvignon Blanc, Colombard, and Petite Manseng. This was our favorite yeast in this trial, with fresh herbs, passionfruit and lemon peel. Adding compost. Planting vines.		In the 2009 cuvée we used mostly VL3 with QA23 a close second. X5 is also a University of Bordeaux strain, although it was originally isolated in Alsace. In this trial, it was our least favorite yeast with cooked pear aromas and little was used in the final cuvée. Sixty percent of the wine was fermented and aged in oak to give a rounder mouth-feel and forty percent was fermented in stainless steel to retain herbal freshness. Gold Medal winner. This year we planted 7.5 acres of Sauvignon Blanc at our Pennyroyal Farm in Boonville. Once the vineyard is laid out, staked for vines and drip irrigation installed, we are ready to plant vines. First, we place a shovelful of compost next to each steel stake so we can plant the vine with a mixture of soil and compost. The second crew digs holes and places the loose dirt next to the compost . Planters then place a dormant vine in the hole and fill in the hole with a mixture of compost and soil. Finally, the vine is covered with a carton to protect it from rabbits and the drip irrigation is turned on for the night. Digging holes. Protecting the vine.

Specifications
Harvested:	Sept. 18 to 28, 2009	Sugars at harvest:	23.1° Brix
Bottled:	Feb. 16 & 17, 2010	Cases produced:	2093
Alcohol:	13.7%	Titratable acidity:	7.5 g/L
pH:	3.18

2022 Sauvignon Blanc, Cuvée 128

94 points. “If you are seeking a citrus- and grass-bomb style Sauvignon Blanc, look elsewhere. If you’re looking for a crisp yet elegant glass that features melon, soft lemon, stony mineral notes and a touch of fresh lime zest in the finish, look no further. This is the style that California does the most successfully, and Navarro nails it. What else is new?” —Rich Cook, Wine Review Online

88 points. “This is the perfect drink-me-now Sauvignon Blanc that is best enjoyed on its own, paired only with a sunset and a good book. Find summertime aromas of lemon, lime, cut grass, wet stone, lime zest and pith, just-ripe pineapple and white grapefruit. A slight spritz adds extra energy to this high-acidity, light-bodied white.” —Stacy Briscoe, Wine Enthusiast

2021 Sauvignon Blanc, Cuvée 128

90 points. “Fresh herb and lively citrus flavors seem to light up this light-bodied wine that does a great job of blending the herbaceous and fruity qualities of the grape variety. Fermented and aged in large oak casks, it tastes fresh, clean and bracing.” —Jim Gordon, Wine Enthusiast

2020 Sauvignon Blanc, Cuvée 128

92 points. Editors’ Choice. “This attractive, complex, aged-on-the-lees wine shows wonderful toast and ginger aromas, excellent balance and good, crisp lemon, and Gravenstein apple flavors. It's a beautiful, cool-climate wine.” —Jim Gordon, Wine Enthusiast

2019 Sauvignon Blanc, Cuvée 128

86 points. “This light-bodied wine serves up simple and refreshing lemon and crisp apple flavors on a rather soft texture.” —Jim Gordon, Wine Enthusiast

2018 Sauvignon Blanc

"Full of lemon and crisp apple flavors, this medium-bodied wine builds good richness on the palate to beautifully balance all that tanginess. It tastes lively, fresh and appetizing." Wine Enthusiast magazine

2016 Sauvignon Blanc

"This pale-colored, dry and light-bodied wine combines a rather smooth texture with lively palate-cleansing acidity and light herb and citrus flavors. It doesn't go deep but does a good job of quenching the thirst quite well." Jim Gordon, Wine Enthusiast, November 1, 2017.

2015 Sauvignon Blanc

Navarro is known for refined, food friendly wines. This fine beauty features strong fruit, stylish integration, excellent balance and a long, forward finish. -JOHN VANKAT, AZ Daily Sun, December, 2016.

2014 Sauvignon Blanc

Both elegant and refreshing, this citrus and floral-infused wine follows the Navarro house style for whites,which includes great balance, rounded mouthfeel and honey and floral accents. It’s medium bodied, vibrant with acidity and wonderfully complex. -Jim Gordon, Wine Enthusiast, December 1, 2015.

2012 Sauvignon Blanc

Mouthwatering and juicy, with crisp Key lime, green apple and lemon flavors, bright and balanced. Very refreshing. Drink now. -MaryAnn Worobiec, WineSpectator.com.

2011 Sauvignon Blanc

Full of vitality from start to finish, this wine has bright flavors of pear and melon. Pair it with Asian fare and spicy seafood, or enjoy it on its own. Enjoy -Virginie Boone, Wine Enthusiast, April 1, 2013.

This almost clear colored Sauvignon Blanc opens with a faint mild pear bouquet with a hint of lychee. On the palate, this wine is light bodied, balanced, gentle and very approachable. The flavor profile is a very light quince and mild Bosc pear blend with just a touch of lime. The finish is dry and very friendly. This wine is a crowd pleaser and would be a perfect complement to many fish meals. I personally think this would be great with Legal Sea Foods popcorn shrimp. Enjoy - Ken Ken Hoggins, KensWineguide.com, July 10, 2012.

2010 Sauvignon Blanc

This pale yellow colored Sauvignon Blanc from Navarro opens with a mineral and green apple like bouquet with a hint of pilsner beer. On the palate, this wine is medium bodied, slightly acidic, and crisp. The flavor profile is a tangy lime and green apple blend with notes of minerality throughout. The finish is quite dry and refreshing. I would pair this wine with grilled swordfish skewers. Enjoy - KenKen Hoggins, KensWineguide.com, June 19, 2012.

2009 Sauvignon Blanc

TOP 100 for 2011 Mendocino's "Navarro Vineyards hits it out of the ballpark with this truly stellar Sauvignon Blanc, its 20th year making SB. Partially barrel-fermented, this is an inviting wine of subtle jasmine aromas and touching minerality. An incredibly well-balanced version of the varietal full of lemon thyme and passion fruit. The acidity would cut nicely through a potatoes gratin. Virgine Boone, Wine Enthusiast, June 2011.

This very pale yellow colored Sauvignon Blanc opens with a green melon bouquet with a hint of lime. On the palate, this wine is medium bodied, slightly acidic, and crisp. The flavor profile is an Anjou pear and green apple blend with hints of minerality. The finish is dry and very refreshing. This Sauvignon Blanc would pair well with linguini with clams, smothered in a garlic butter and wine broth. Enjoy- Ken Hoggins, KensWineguide.com, June 16, 2011.

2008 Sauvignon Blanc

A very light nose dominated by dried grass before crisp lime-lemon and yellow fig flavors which finish with a hint of spice at the sides. Harold Baer, www.haroldbaerwine.com, February 8, 2011.

Melon flavors and pear notes are ripe and nicely juicy, with yellow apple, fig and a slight honeyed note that lingers on the finish. - MaryAnn Worobiec, WineSpectator.com, Online Only .

2007 Sauvignon Blanc

This very pale yellow colored Sauvignon Blanc opens with an attractive lemon tea like bouquet with a hint banana noted as well. On the plate, this light bodied wine is quite zesty. Its flavor profile is a tart lemon with notes of lime, tea, and minerality. The finish is dry and herbal. In our blind tasting, many of panel members thought this wine was from New Zealand. It was definitely made in a similar style. The panel felt this wine would pair well with sharp cheeses or Thai food. Enjoy - Ken Hoggins, KensWineguide.com, June 3, 2009.

Sometimes a Sauvignon Blanc this dry, acidic and low in alcohol can be unbalanced, but this one hits it out of the park. With tastes of citrus zest, white peach, green apple and spice, it's just a beautiful aperitif wine, and also is ideal supporting roast chicken, bruschetta with chevre, and grilled veggies. - Steve Heimoff, Wine Enthusiast, November 15, 2008.

2006 Sauvignon Blanc

Rich, fleshy Meyer lemon, nectarine, green papaya and grapefruit flavors are balanced, with a flinty edge and juicy acidity. Drink now. - MaryAnn Worobiec, Wine Spectator, May 31, 2008.

2005 Sauvignon Blanc

The top white wine is the 2005 Navarro ``Cuvee 128'' Sauvignon Blanc a lovely, fragrant wine, with flavors of melon, peach and green apple. - Laurie Daniel, San Jose Mercury News, August 30, 2006.

2003 Sauvignon Blanc

Redolent of fresh apple and grapefruit, while on the palate it offers a blend of brightly textured citrus and herb flavors. A pretty and appealing wine with a fresh finish. - James Laube, Wine Spectator, May 15, 2005.

Fresh, crisp and aromatic, with a bit of grassiness. An exemplary Sauvignon blanc. - Laurie Daniel, wine writer for the San Jose Mercury News, 2004.

2002 Sauvignon Blanc

Fresh, young, tart and tasty with fig, melon, citrus and straw flavors. Bracing acidity makes it clean. Although this wine is very dry, it feels quite rich in the mouth, and finishes long in fruit. - Steve Heimoff, Wine Enthusiast, June 2004.

Lemon, bubblegum, spice and grass tones have tangy intensity. - Wine Spectator.com, 2004.

2001 Sauvignon Blanc

Sweetly ripe fruit softens and rounds the cool, earthy spice of this sauvignon, a soft white that can stand up to the spice of chorizo in a classic potato tortilla. - Joshua Greene and Patrick Comiskey, Wine & Spirits, "American New Releases", December 2002.

2000 Sauvignon Blanc

If you like crisp, you'll like this high-acid wine, but some might be put off by the intensely aggressive greengrass and hay notes. They dominate the aroma and flavor. On the other hand, it's clean, sharply etched and mouth watering. Try it with shellfish. - Steve Heimoff, Wine Enthusiast, December 15, 2001.

Substantially ripe, yet peculiarly acidic for such ripeness, the balance of this wine is a bit difficult to read. There’s a bitter lime pith edge to all the smooth, ripe fruit, a fleshiness for veal stews. - Wine & Spirits, February 2002.

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