Hartwell Vineyards Sauvignon Blanc Stags Leap District 2005
We are proud to present Hartwell Vineyard's first Sauvignon Blanc from our estate vineyard in Carneros, featuring our newly re-designed wine label. Our vineyard in Napa Valley's cool southernmost appellation is just one mile from San Francisco/San Pablo Bay. Three distinct clones of Sauvignon Blanc provide individual characteristics in this layered, complex wine. Grapes are carefully sorted to eliminate imperfections and then gently whole-cluster pressed. The resulting juice is clean and intense, with rich flavor and mouthwatering acidity. The wine was fermented in 75% small stainless steel barrels and 25% new French oak chateau Bordeaux barrels. The small stainless steel barrels protect the lively varietal character of the Sauvignon Blanc while affording it the richness that comes from contact with the lees. The wine that was fermented and aged in oak contributes additional structure and complexity to the blend. Aged on the lees for nine months and stirred frequently, the wine exhibits a luscious roundness on the mid-palate. To ensure proper acid balance and allow the natural expression of the fruit, we inhibited malolatic fermentation. This Sauvignon Blanc is meant to be enjoyed now, while some time in the bottle will enhance the wine's delicious mineral characteristics. 100% Sauvignon Blanc Harvest Dates: September 21-26, 2005 Cases Produced: 835 Release Date: Summer 2006
External Reviews for Hartwell Vineyards Sauvignon Blanc Stags Leap District
A Sauvignon Blanc wine from California in USA. 2005 Hartwell Estate Sauvignon Blanc 750ml
This is another in the growing list of excellent Sauvignon Blancs emerging now from the Napa Valley. Put Cabernet Sauvignon aside for the nonce, and with wines such as this from Hartwell, the Napa Valley must be taken seriously – along with New Zealand and the Loire – as one of the world’s great Sauvignon-producing regions.While this wine shows New Zealand-like typicity – grassiness, gooseberry – in the nose, on the palate it’s decidedly Napa Valley. While the acidity here is perfect, the sweet, bright fruit flavors can only come from the warmer Napa Valley climate. Another plus: The wine has the potential to age for a half-dozen or more years. I loved it.The fruit is the first harvest from Hartwell’s four-acre vineyard that sits in the netherworld at the southern tip of the Napa Valley not far from the region’s airport. It’s a mostly industrial area containing a lot of the wine industry’s collateral businesses, but there are some good vineyards being planted there now as parcels for growing grapes become scarce and murderously expensive.Only 25 percent of the wine was fermented in French oak and of that, a quarter was new. The remainder was fermented in stainless. The juice was aged on the lees for nine months. Hardly any malolactic fermentation was employed. The listed alcohol is a high 14.8 percent – but hardly discernible. Only 835 cases were produced.