Benessere Sauvignon Blanc Napa Valley 2003

Winemaker's Notes:

Sauvignon Blanc is a wonderful variety that is a pleasure to make. Small, hand-picked clusters are carefully sorted before being transferred directly into the press for "whole-cluster pressing". The light green juice is then cold settled at 50 degrees F. for 48 hours, and then decanted off the pulp and solids. The resultant juice is crystal clear and ready for fermentation. We fermented this wine "naturally" on native yeasts present on the skins of the fruit, and then cold fermented the wine at 55 degrees F. We ferment in stainless steel tanks to retain the great fruit character of the variety. The wine is aged in neutral French oak barrels for four months to add roundness and complexity. Aromas of honeysuckle, fresh Asian pears and lemon zest are apparent in the bouquet. In the mouth, the pears and melon are evident, as well as a clean, palate cleansing finish. 2003 Sauvignon Blanc Notes 2003 Sauvignon Blanc label This wine is pale straw in color. Aromas of honeysuckle, fresh Asian pears and lemon zest are apparent in the bouquet. In the mouth, the pears and melon are evident, as well as a clean, palate cleansing finish. Our Sauvignon Blanc is best when slightly chilled and served as an aperitif or with a wide range of foods from fresh oysters and sushi, to Chilean sea bass and lemon chicken breast. The 2003 vintage and growing season was not normal. In fact, there has not been a normal vintage for many years. A late budbreak, followed by late spring rains, delayed the flowering and set of the fruit. A moderately cool summer foretold of a late harvest. However, a few late August and early September "blasts" of heat, coupled with extremely unseasonable thunder and lightning storms, brought the crop in on average of the same time as 2002. Sauvignon Blanc signals the beginning of harvest as it is always the first fruit we bring in to the winery. "John's Vineyard" is an Estate vineyard at the winery, and is named in honor of our founder -- John Benish.