2019 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, Talawind, and Patient Terrier.
Russian River Valley 2019: Winter was mild and very wet, delaying bud break and setting the stage for a dry farmed year in the RRV. Degree-days tracked a bit higher than 2018, with ideal weather and no temperature spikes, until September heat pushed things along. Grapes from our warmest vineyard were harvested on August 29, and the last of the Russian River Sauvignon Blanc was picked on September 30. Our 2019 Sauvignon Blanc was harvested at an average of 22.2° Brix, TA of 0.73 g/100 mL, and pH 3.33.
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 typically takes place from January to August 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: Our 2019 SB presents with a Euphorbia like luminescence. The vibrant aromas delight, evoking the vernal freshness of lemongrass, grapefruit blossom, passion fruit, and Linden honey. A cascade of flavors ensues: green mango, starfruit, piña, lychee and key lime. It glides effortlessly across the palate and finishes with nary a tug. (Tasted 4/29/2020)
Variety: 100% Sauvignon Blanc
Vineyard Location: Russian River Valley
Titratable Acidity (TA): 0.7 g/100 mL
Average Brix at Harvest: 22.2o
Residual Sugar: 0.2%
Length/Type of Aging: Stainless steel
Bottling Date: April through August 2020
Number of Cases: 40,000 cases
Aromatic Thiols Analysis
3-mercapto hexan-1-ol (3MH): 707 ng/L
3-mercaptohexly acetate (3MHA): 20 ng/L
4-mercapto-4-methyl pentan-2-one (4MMP): 2.1 ng/L
2- Isobutyl -3 methoxy pyrazine (IBMP): <0.2 ng/L