Sauvignon Blanc 2004

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Vintages

  • 2004

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Winemaker's Notes:

Vintage: The 2004 vintage was early and light. Budbreak occurred on March 10th, the earliest in the last ...

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User Reviews for Sauvignon Blanc

Winemaker's Notes:

Vintage: The 2004 vintage was early and light. Budbreak occurred on March 10th, the earliest in the last decade. A cool and dry spring followed with grape cluster counts down for most varieties. A warmish summer and a light crop resulted in one of the earliest harvests of recent years. Sauvignon Blanc signals the beginning of harvest as it is always the first fruit we bring in to the winery. "John's Vineyard" is our Estate vineyard at the winery, and is named in honor of our founder -- John Benish. Winemaking: Sauvignon Blanc is a wonderful variety that is a pleasure to make. Our vineyard is literally next to the winery, so the grapes arrive immediately after picking. 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. Tasting Notes: Our 2004 Sauvignon Blanc is pale straw/light yellow in color. Aromas of fresh Asian pears, honeydew melon 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 including fresh oysters and sushi, to Petrale Sole and lemon chicken breast. Try this wine as an alternative to Chardonnay, and always enjoy with food, friends and family!

Vintage: The 2004 vintage was early and light. Budbreak occurred on March 10th, the earliest in the last decade. A cool and dry spring followed with grape cluster counts down for most varieties. A warmish summer and a light crop resulted in one of the earliest harvests of recent years. Sauvignon Blanc signals the beginning of harvest as it is always the first fruit we bring in to the winery. "John's Vineyard" is our Estate vineyard at the winery, and is named in honor of our founder -- John Benish. Winemaking: Sauvignon Blanc is a wonderful variety that is a pleasure to make. Our vineyard is literally next to the winery, so the grapes arrive immediately after picking. 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. Tasting Notes: Our 2004 Sauvignon Blanc is pale straw/light yellow in color. Aromas of fresh Asian pears, honeydew melon 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 including fresh oysters and sushi, to Petrale Sole and lemon chicken breast. Try this wine as an alternative to Chardonnay, and always enjoy with food, friends and family!

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