2010 River Ranches Sauvignon Blanc, Russian River Valley
The 2010 vintage was distinguished by an exceptionally cool growing season which favored the development of the coveted “ripe green” character in our fruit. Aromas and flavors of gooseberry, green fig, lemongrass, snap pea, chive, honeydew melon and lime abound and interplay with passionfruit and mineral notes. The lively acidity makes this an ideal summer aperitif and a delightful partner to oysters, shellfish, scallops and avocado, as well as a brilliant partner to spicy cuisine.
| Vintage: | 2010 |
| Wine Type: | White Wine |
| Varietal: | Sauvignon Blanc |
| Appellation: | River Ranches |
| Acid: | 6.8 |
| PH: | 3.34 |
| Aging: | 4 Months |
| Bottling Date: | February 2011 |
| Residual Sugar: | 0.2 g/L |
| Alcohol %: | 13.5 |
Over our many seasons of farming in the Russian River Valley we have found that the cool climate of the appellation is ideally suited to producing the vibrant New World style of Sauvignon Blanc for which Geyser Peak is renowned. Within this ranch, we have divided the vineyard into distinct blocks, each of which produces fruit of distinct aromatic and flavor profile. The majority of the vineyard is planted to Clone 1 Sauvignon Blanc; remaining clones include Clone 317, Clone 7 and Clone 530 and each of these clones exhibits a different strength and lends complexity to the final blend.
The 2010 vintage was distinguished by an exceptionally cool growing season which favored the development of the coveted 'ripe green' character in our fruit. Aromas and flavors of gooseberry, green fig, lemongrass, snap pea, chive, honeydew melon and lime abound and interplay with passionfruit and mineral notes. The lively acidity makes this an ideal summer aperitif and a delightful partner to oysters, shellfish, scallops and avocado, as well as a brilliant partner to spicy cuisine.
Blocks were harvested in the cool, early morning and fermented separately in order to maximize Clone and varietal character. A slow, cool fermentation and the use od multiple yeast strains coaxed the more complex aromatics from the fruit while buidling elegant mouthfeel and texture. No malolactic fermentation was employed.
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