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Emmolo Sauvignon Blanc(2004)
- Winery:
- Emmolo
- Varietal:
- Sauvignon Blanc
- Region:
- USA > California > Napa
- Type:
- White Wine
- User Tags:
- fruit, citrus, sauvignon blanc, white grape, acidic, grapefruit, concentrated, france, grass, oak - zero
-
June 2007
- Charlie Wagner, the son of Cheryl Emmolo and new Winemaker of the Emmolo Sauvignon Blanc unveils his second release with his family’s winery. The 2004 vintage echoes the same intense fruit the historic Emmolo Vineyards have become known for and is revealed in a new, simply stated and refined package. Our packaging has taken on a new dimension – Twist top. With the quality of cork supply diminishing, we have adopted this closure as a quality control measure. We want to ensure our customers that each bottle will taste the way it was intended and show off the bright flavor profile of the read more...Emmolo Vineyards. Tasting Notes:Mouthwatering lemon zest, melon and grapefruit with a hint of starfruit highlighted by a trace of mineral and tropical notes that round out the lengthy finish. Vineyard:The vineyards, including the historic Emmolo family vineyards in the Rutherford District of Napa Valley, were farmed for optimal sun and air exposure. Among these vines is the Emmolo family’s River Ranch Vineyard, which was planted to Sauvignon Blanc in the 1950’s. The growing season for the 2004 vintage was “unpredictable”. Winter rains came in early November leading to some consistent to heavy rains through early January. Suddenly, we slipped into fair weather and everything dried up. Without warning, several big storms hit and brought us an abundance of rainfall through Mid-April. By Mid-March, our temperatures soared to 95 degrees taking us all by surprise. Bud break came about 3 weeks early. There was even growth through harvest. On August 23 and 24th the fruit was ideal. Winemaking:Following whole cluster pressing, Charlie, fermented 15 percent of the wine in neutral barrels, primarily French. To highlight the Sauvignon Blanc’s vibrant characteristics, 85 percent was racked off to stainless steel vats for fermentation at cool temperatures. In blending the wines resulting from these two approaches, we sought a multi-flavored wine with concentrated fruit flavors and well balanced acidy. (hide)
