2017 Hanna Sauvignon Blanc 750ml
90 Points, Wine Spectator
Number of Cases: 50,000
Vineyards: Our Slusser Ranch fruit is the single largest contributor. The blend also includes fruit from Shone Farms, Silk Ranch, Amber Knolls, Preston, Mirabelle, Skene Redwood Glen, Cameron, Sweetwater Olivet, Story Creek, Patient Terrier and Wilson.
Vintage 2017: A welcome, very wet winter filled reservoirs. Spring frost was absent. A relatively dry, cool spring led into a summer with alternating cool and very hot periods. Blocks that were blooming during extremes suffered some shatter but overall the Sauvignon Blanc crop size was average. A cool end of August was followed by a Labor Day heat wave that pushed Sauvignon Blanc harvest into high gear. In warmer Russian River Valley locations, we picked furiously until the heat abated. Our 2017 Sauvignon Blanc was harvested August 24 to September 27, at an average of 22.4° Brix.
Winemaking: Our winemaking begins in the vineyard. We manage the canopies to achieve flavor enhancing filtered light from fruit set on. Harvesting is done at night by hand or machine depending on vineyard infrastructure and block size. Press cuts on all lots are de rigueur. Combinations of inoculated and indigenous fermentations are used. Our Sauvignon Blanc is aged on the lees until three to four weeks before bottling. This keeps the wine fresh and bright. Bottling takes place from November to May at monthly to bi-monthly intervals.
Winemaker’s note: We grow and vinify our Sauvignon Blanc to be fresh, vibrant, and evocative of the grapes themselves. We have chosen a tin lined screwcap closure—unsurpassed in its ability to retain our wines exuberance. Please note that proper conservation requires cool, even temperatures and the absence of light.
Tasting Notes: Brilliant native fescue in color, the 2017 Hanna Sauvignon Blanc has aromas are of lychee, nectarine, Crenshaw, kumquat and crushed chert. Flavors by mouth are similar with notes of pomelo rind and kabosu. Texturally the 2017 is bright yet plump with characteristic vibrancy and verve. (Tasted 11-30-17)
Residual Sugar: 0.27%
Avg. Brix at Harvest: 22.4o
Harvest Dates: August 24, to September 27, 2017
Fermentation: 100% Stainless steel with a combination select commercial yeasts
Bottling, Kegging Dates: November 2017 to May 2018