Beringer Knights Valley Alluvium Blanc 2006
Bordeaux White Blends
from Sonoma County, California
winemaker's notes:
The 2006 Alluvium Blanc is predominantly Semillion (47%) and Sauvignon Blanc
(43%) with small amounts of Chardonnay (8%) and Viognier (2%). All of the
Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and
stirred on the lees twice a month during barrel aging because Laurie wanted a round,
lush mouthfeel in the wine and vanilla, nutty-toasty oak aromas and flavors.
Nearly
all of the wine was aged in new and once used French oak (1/3 new) for eight months
in an effort to create a good balance between the fruit flavors and oak nuances. The
wines underwent malolactic fermentation (90%) to bring a creaminess that balances
the crisp acidity of the Sauvignon Blanc. After nine months aging, Laurie blended in
the Chardonnay to add structure and lushness, along with Viognier to enhance the
honeysuckle aromas.
"The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley. We select the best blend of white varietals from vintage to
vintage. For the 2006 Alluvium Blanc, bright citrus, nectarine and melon aromas lead
into a mouthcoating creaminess balanced by bright fruit characteristics with hints of
toasty oak, honey and lemon zest. This wine reminds me of a fig tart with just a touch
of sweetness."
—Laurie Hook, Winemaker