Joie de Vivre' Sauvignon Blanc 2010

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  • 2010

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Winemaker's Notes:

About This Wine: The phrase “Joie de Vivre” is interpreted as The Joy of Living. We really enjoy everything we do at...

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User Reviews for Joie de Vivre' Sauvignon Blanc

Winemaker's Notes:

About This Wine: The phrase “Joie de Vivre” is interpreted as The Joy of Living. We really enjoy everything we do at Joseph Kent Wines, and this approach lends itself to our winemaking style. The “batonage” technique of stirring the finished yeast lees in barrel for two months lends a crème brulet character and texture to this wine. The aromatic profile shows Lychee Fruit, Gardenia Blossom, and White Peach. This is underlined by a well-weighted palate of Passion Fruit, Melon, and Vanilla Bean. Firm acidity allows the wine to have a crisp finish.<br/><br/> About The Winery: <em>“Laissez les bons temps rouler”</em> translated from Cajun French to English means <em>“Let the good times roll”</em>.<br/><br/> This phrase embodies the spirit of Joseph Kent Wines and is present in everything that we do. Kent and Mitch met at the New Orleans Jazz and Heritage Festival in New Orleans in 2001. Little did they know at that time that a lifelong friendship would be born from a love of music, wines, outdoor pursuits, and culinary exploits. Over the years both Mitch and Kent have watched each others careers blossom in the Winemaking and Sales Marketing areas of the wine business. After years of discussion over many concerts and glasses of wine they decided to put their diverse backgrounds together to form Joseph Kent Wines. They still travel from Napa to the New Orleans Jazz Fest every year with family and friends to celebrate great music, food, and the culture of New Orleans.<br/><br/> Mitch Boyd: Mitch, a native to the Bay Area, began his wine career with Kenwood Vineyards and Heck Estates, quickly moving up through the ranks from the tasting room to become the International Sales and Marketing Manager. Mitch traveled the world extensively growing and building sales and distribution for Kenwood Vineyards and Heck Estates for 6 years. He then took on the challenge of building an import brand in the Americas, working with Diego Planeta and Settesoli, one of the largest and most respected wine cooperatives in Europe. After serving as Vice President of Sales for Vinum Global, a wine sales and importing company, he was the Director of Sales for White Cottage Ranch on Howell Mountain. In addition to managing Joseph Kent Wines Mitch is currently a sales and marketing consultant for small family brands in Napa, including Encanto Vineyards and Red Cap Vineyards. He resides in Napa with his wife Natalie.<br/><br/> Kent Jarman: Kent was born in the culturally rich environment of South Louisiana. Growing up in a family with a Grandfather that managed a wine distribution business Kent was immersed in fine wines at a young age. This family atmosphere would be the basic foundation for a future in <br/>winemaking. After graduating from U.C. Davis in Viticulture and Enology, and internships at J Winery and Spring Mountain Winery, Kent took a job with Duckhorn Wine Co in the Napa Valley. Five years of tutelage at Duckhorn fostered an education that exposed Kent to many different vineyards and varietals grown around the valley. This <br/>knowledge and experience allowed Kent to start Joseph Kent Wines. In addition to Joseph Kent Wines he is winemaker for Kenefick Ranch, Coupe de Foudre, and associate winemaker for Somerston Vineyards. Kent resides in Napa.<br/><br/> Technical Analysis: <strong>Appellation:</strong> Napa Valley<br/><br/> <strong>Varietal (percentages):</strong> 100% Sauvignon Blanc<br/><br/> <strong>Age of vines:</strong> Plantings from 2005<br/><br/> <strong>Viticultural Techniques:</strong> Sustainable<br/><br/> <strong>Winemaking and Fermentation:</strong> Barrel fermented in neutral oak this wine is fermented by the naturally occurring yeast strains present in the juice and in the barrel. The “batonage” technique of stirring the finished yeast lees in barrel for two months is applied before filtering and bottling.<br/><br/> <strong>Aging:</strong> 6 months in neutral French Oak<br/><br/> <strong>Acid:</strong> 6.3 g/L<br/><br/> <strong>pH:</strong> 3.40<br/><br/> <strong>Alcohol:</strong> 14.1%<br/><br/> <strong>Harvest date:</strong> 9/10/2010<br/><br/> <strong>Suggested retail price:</strong> $24<br/><br/> <strong>Cases Produced:</strong> 80<br/><br/>

About This Wine: The phrase “Joie de Vivre” is interpreted as The Joy of Living. We really enjoy everything we do at Joseph Kent Wines, and this approach lends itself to our winemaking style. The “batonage” technique of stirring the finished yeast lees in barrel for two months lends a crème brulet character and texture to this wine. The aromatic profile shows Lychee Fruit, Gardenia Blossom, and White Peach. This is underlined by a well-weighted palate of Passion Fruit, Melon, and Vanilla Bean. Firm acidity allows the wine to have a crisp finish.<br/><br/> About The Winery: <em>“Laissez les bons temps rouler”</em> translated from Cajun French to English means <em>“Let the good times roll”</em>.<br/><br/> This phrase embodies the spirit of Joseph Kent Wines and is present in everything that we do. Kent and Mitch met at the New Orleans Jazz and Heritage Festival in New Orleans in 2001. Little did they know at that time that a lifelong friendship would be born from a love of music, wines, outdoor pursuits, and culinary exploits. Over the years both Mitch and Kent have watched each others careers blossom in the Winemaking and Sales Marketing areas of the wine business. After years of discussion over many concerts and glasses of wine they decided to put their diverse backgrounds together to form Joseph Kent Wines. They still travel from Napa to the New Orleans Jazz Fest every year with family and friends to celebrate great music, food, and the culture of New Orleans.<br/><br/> Mitch Boyd: Mitch, a native to the Bay Area, began his wine career with Kenwood Vineyards and Heck Estates, quickly moving up through the ranks from the tasting room to become the International Sales and Marketing Manager. Mitch traveled the world extensively growing and building sales and distribution for Kenwood Vineyards and Heck Estates for 6 years. He then took on the challenge of building an import brand in the Americas, working with Diego Planeta and Settesoli, one of the largest and most respected wine cooperatives in Europe. After serving as Vice President of Sales for Vinum Global, a wine sales and importing company, he was the Director of Sales for White Cottage Ranch on Howell Mountain. In addition to managing Joseph Kent Wines Mitch is currently a sales and marketing consultant for small family brands in Napa, including Encanto Vineyards and Red Cap Vineyards. He resides in Napa with his wife Natalie.<br/><br/> Kent Jarman: Kent was born in the culturally rich environment of South Louisiana. Growing up in a family with a Grandfather that managed a wine distribution business Kent was immersed in fine wines at a young age. This family atmosphere would be the basic foundation for a future in <br/>winemaking. After graduating from U.C. Davis in Viticulture and Enology, and internships at J Winery and Spring Mountain Winery, Kent took a job with Duckhorn Wine Co in the Napa Valley. Five years of tutelage at Duckhorn fostered an education that exposed Kent to many different vineyards and varietals grown around the valley. This <br/>knowledge and experience allowed Kent to start Joseph Kent Wines. In addition to Joseph Kent Wines he is winemaker for Kenefick Ranch, Coupe de Foudre, and associate winemaker for Somerston Vineyards. Kent resides in Napa.<br/><br/> Technical Analysis: <strong>Appellation:</strong> Napa Valley<br/><br/> <strong>Varietal (percentages):</strong> 100% Sauvignon Blanc<br/><br/> <strong>Age of vines:</strong> Plantings from 2005<br/><br/> <strong>Viticultural Techniques:</strong> Sustainable<br/><br/> <strong>Winemaking and Fermentation:</strong> Barrel fermented in neutral oak this wine is fermented by the naturally occurring yeast strains present in the juice and in the barrel. The “batonage” technique of stirring the finished yeast lees in barrel for two months is applied before filtering and bottling.<br/><br/> <strong>Aging:</strong> 6 months in neutral French Oak<br/><br/> <strong>Acid:</strong> 6.3 g/L<br/><br/> <strong>pH:</strong> 3.40<br/><br/> <strong>Alcohol:</strong> 14.1%<br/><br/> <strong>Harvest date:</strong> 9/10/2010<br/><br/> <strong>Suggested retail price:</strong> $24<br/><br/> <strong>Cases Produced:</strong> 80<br/><br/>

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