Sauvignon Blanc, Dry Stack Vineyard, Bennett Valley (2016)
Lovely and richly textured, this wine has fresh, stone fruit aromas of nectarine and peach, with a touch of lemon grass and pineapple. Bright flavors of papaya, candied ginger and notes of key lime pie stand out along with the creamy and vibrant finish.
Dry Stack Vineyard is located in Bennett Valley, in the shadow of Sonoma Mountain partway up the ridge that forms the western boundary of the AVA. The vineyard is quite rocky and the name Dry Stack is taken from the many dry stack stone walls on the property, built from the rocks that littered the site prior to it being a vineyard. Like much of the north coast, the soils are a combination of marine clays and lighter textured volcanic material. Due to the coolness of this site, the fruit from this vineyard is slow ripening, providing ample time to develop intense flavors.
Harvest in 2016 started in the middle of August during a pattern of warm sunny days cooled by foggy mornings and breezy afternoons for most of the area. The early months of the year were very mild with little rain allowing the vines to progress steadily and uneventfully. Yields throughout the region were slightly below average but moderate weather starting in early summer gave the fruit plenty of time to develop great color and flavor, resulting in beautifully balanced wines.
Picked at dawn, these grapes arrived cold and were carefully placed directly into our small bladder press. Free-run juice was collected and fermented slowly at 55º for over 30 days, preserving the wonderful aromas of Sauvignon Blanc. While the majority of juice was fermented in stainless steel, a small amount was barrel fermented for added depth and creaminess. We prevented malolactic fermentation to preserve the wine’s clean, crisp texture. The wine was aged for five months before bottling.