|
|
||
|
2007 SAUVIGNON BLANC
|
||
|
|
||
| Composition | : | 100% Sauvignon Blanc |
| Appellation | : | Napa Valley |
| Vineyard | : | Loney Vineyard |
| Harvest Dates | : | September 2007 |
| Fermentation | : | 100% stainless steel |
| Alcohol | : | 13.5% |
| Total Acidity | : | 0.62 g/100 ml |
| pH | : | 3.2 |
| Bottled | : | March 13, 2008 |
| Release Date | : | March, 2008 |
| Cases Produced | : | 2,000 |
| Label Artist | : | Ann Pentland |
| Suggested Retail Price | : | $16.00 (750ml) |
| Vintage & Vineyard | ||
|
The year began dry with some very cold days and even frostier nighttime temperature. The season continued dry, with about 60% of normal precipitation. Temperatures were warmer than normal in February and March resulting in early bud break. The balance of the growing season was on the mild to cool side. There was a brief period of heat around Labor Day and this heat spike accelerated sugar development to complement the excellent acid structure developed in the Sauvignon Blanc. |
||
| Winemaking | ||
The grapes were whole-cluster-pressed and fermented in stainless steel tanks at cold temperature to retain fruit character. Fruit emphasizing yeasts were used to optimize varietal aromas and flavors. The wine was bottled in March, five months after harvest, to retain freshness and a vibrant character. |
||
| Winemaker’s Notes | ||
| Our 2007 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. |
||
L’Artiste: |
||
|
|
||
 |
||