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2006 SAUVIGNON BLANC
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| Composition | : | 100% Sauvignon Blanc |
| Appellation | : | Napa Valley |
| Vineyard | : | Loney Vineyard |
| Harvest Dates | : | Aug. 29 - Sept.15, 2006 |
| Fermentation | : | 100% stainless steel |
| Alcohol | : | 13.8% |
| Total Acidity | : | 0.62 g/100 ml |
| pH | : | 3.2 |
| Bottled | : | February 14, 2007 |
| Release Date | : | March, 2007 |
| Cases Produced | : | 1,000 |
| Label Artist | : | Australian photo journalist, Dallas Kilponen |
| Suggested Retail Price | : | $16.00 (750ml) |
| Vintage & Vineyard | ||
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In 2006, a wet winter and spring delayed bud break by several weeks, but fine weather arrived in June followed by a record-setting heat wave in July. Cool weather returned in August and with few exceptions continued throughout the growing season, fostering slow, even ripening of our Sauvignon Blanc grapes from the Loney Vineyard in southeastern Napa Valley, which were harvested by mid-September in pristine condition. |
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| Winemaking | ||
The grapes were whole-cluster-pressed and fermented in stainless steel tanks at cold temperature to retain as much fruit as possible. A special yeast was used to optimize varietal aromas, and the wine was bottled soon after harvest to preserve its fresh, vibrant flavors. |
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| Winemaker’s Notes | ||
| Our 2006 Sauvignon Blanc continues the Robert Pecota tradition of producing elegant, balanced renditions of this classic variety. Fresh lime, sweet melon and green apple aromas, with hints of white peach and mineral, introduce sleek grapefruit, kiwi, green melon and Granny Smith apple flavors that culminate in a crisp, slightly spicy, mineral-tinged finish. Enjoy this vivacious white wine with sushi, shellfish, crab cakes, lighter fish and poultry dishes, and spicy cuisines. |
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