2018 Hanna Sauvignon Blanc 750ml
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, Balleto, Talawind, Patient Terrier and Wilson.
Vintage 2018: Moderate temperatures (aside from a brief heat spike in June), adequate rainfall, and no frost pressure set the stage for even maturation of early season cultivars. The temperate late summer and early fall weather, coupled with the large Sauvignon Blanc crop, resulted in an elongated harvest. October 1st rain provided some drama, but it dried quickly enough to be a blessing for everything but Chardonnay. Grapes from our warmest vineyard were harvested on August 15, and the last of the Russian River Sauvignon Blanc was picked on October 11. Our 2018 Sauvignon Blanc was harvested at an average of 22.5° Brix, TA of 0.89 g/100 mL, and pH 3.15.
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 January to July at monthly to bi-monthly intervals.
Winemaker’s notes: 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.
We have included Thiol and Pyrazine analysis below. Thiols are naturally produced in the fruit and liberated by fermentation. Their concentration is reported in parts per trillion! They are important contributors to Sauvignon Blanc varietal character. 3MH is described as passion fruit, grapefruit. 3MHA is described as boxwood, cat pee or passion fruit, and 4MMP is described as guava and boxwood. Pyrazine is also naturally produced in the fruit. Its aromas are described as bell pepper, or herbal. This is not an exhaustive list! Many other compounds not listed- or elucidated for that matter are contributory.
Tasting Notes: Brilliant pale straw tinged with peridot, the 2018 Hanna Sauvignon Blanc has aromas of honeydew, grapefruit curd, Meyer lemon and jicama. Flavors echo these aromas plus juicy notes of Rangpur lime, kalamansi and white peach. Fresh, zingy, and polished, it finishes seamlessly. (Tasted 2-8-19)
Titratable Acidity (TA): 0.67 g/100 mL
Residual Sugar 0.3%
Avg. Brix at Harvest 22.5o
August 15, to October 11, 2018
100% Stainless steel , predominantly inoculated.
Bottling, Kegging Dates:
January through July 2019
Number of Cases: 50,000
(5 gallon Kegs available)
Aromatic Thiols Analysis:
3-mercapto hexan-1-ol (3MH) 330 ng/L
3-mercaptohexly acetate (3MHA): 11 ng/L
4-mercapto-4-methyl pentan-2-one (4MMP): 0.9 ng/L
2- Isobutyl -3 methoxy pyrazine (IBMP) 2.6 ng/L