2024 Hanna Sauvignon Blanc 750ml

2024 Hanna Sauvignon Blanc

Vineyards: Our Slusser Ranch fruit is the single largest contributor. The blend also includes fruit from Barnwell, Shone Farms, Mirabelle, and Ottar.

Russian River Valley 2024: Winter and Spring of 2024 were perfect. 30 plus inches of rain, adequate chilling but minimal frost and a few inches of rain during the early growing season, resulted in some shatter and crop reduction, but segued into uneventful spring and a summer with a few short heat spikes in late spring and summer. Crop set was below average, disease pressure low and fires absent. Our 2024 Sauvignon Blanc was harvested between August 29 and September 27, 2024. The grapes were harvested at an average of 22.0° Brix, TA of 0.66 g/100 mL, and pH 3.16.

Winemaking: Our winemaking begins in the vineyard. We manage the canopies to promote photosynthesis and protect clusters from heat and 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. Our Sauvignon Blanc is fermented and aged in stainless steel tanks, which keeps the wine fresh and bright.

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 wine’s 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: I am reminded of a sales trip to Chicago years ago. I proffered our SB to the wine buyer at Green Dolphin Street. A whiff ensued. Then a silent turn to from the bar to retrieve a bottle of Lychee liqueur which was poured and thrust into my hand. The similarity was amazing, as is our ‘24. Our 2024 Sauvignon Blanc has layers of quince, makrut lime,  yuzu  and  pink grapefruit zest with notes of bosc pear, pink lady apple, sencha and even a bit of trillium bloom. By mouth it fresh as spring and round as rain with a delicate, inviting poise. (tasted 5-19-25)

Alcohol:

13.2%

pH:

3.32

Titratable Acidity (TA):

0.64 g/100 mL

Residual Sugar:

0.2%

Avg. Brix at Harvest:

22.0o

Harvest Dates:       

August 29 to September 27, 2024

Fermentation:

100% Stainless steel, inoculated.

Pyrazine:

2- Isobutyl -3 methoxy pyrazine (IBMP) <1 ng/L

Number of Cases: 28,000

Bottled April through July 2025

Vegan