2021 Hanna Sauvignon Blanc 750ml
Gold Medal - San Francisco Chronicle Wine Competition 2021
Gold Medal & 91-Point Ranking - Press Democrat's 2022 Northern Coast Wine Competition
Vineyards: Our Slusser Ranch fruit is the single largest contributor. The blend also includes fruit from Shone Farms, Mirabelle, Redwood Glen, Cameron, Laguna, Ottar, and Barnwell.
Russian River Valley 2021: Winter 2021 was extremely dry and warm, resulting in an extended bud break and bloom. Crop levels were low in 2021 from a combination of weak spring growth, small clusters, and blustery days. Summer was consistently warm and verasion was early – end of July for many blocks. All but one block for our 2021 Sauvignon Blanc was harvested between August 16 and September 17, with the final block picked on October 6, 2021. The grapes were harvested at an average of 22.0° Brix, TA of 0.9 g/100 mL, and pH 3.2.
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 selected commercial yeasts 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 June 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 evanescent 2021 is a pale yellow green in the glass. Aroma reminiscent of key lime sorbet, mango chutney, gooseberry, white clover, wintermelon, and Thai basil race exuberantly to the fore. Free range flavors of grapefruit and green apple flavors roam deliciously in a vintage that is very mouthfilling and characteristically succulent and seamless.
Titratable Acidity (TA) 0.7 g/100 mL
Residual Sugar 0.18%
Avg. Brix at Harvest 22.0o
August 16, to October 6, 2021
100% Stainless steel, inoculated.
Bottling, Kegging Dates
November 2021 through June 2022
Aromatic Thiols Analysis
3-mercapto hexan-1-ol (3MH) 1071 ng/L
3-mercaptohexly acetate (3MHA) 74 ng/L
4-mercapto-4-methyl pentan-2-one (4MMP) 37 ng/L
2- Isobutyl -3 methoxy pyrazine (IBMP) 3.3 ng/L
Number of Cases 37,000