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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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.
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
"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
—Laurie Hook, Winemaker
No winery or vineyard more thoroughly embodies the timeless appeal and seductive flavor of Napa Valley than Beringer Vineyards, Napa's benchmark producer since the establishment of the vineyard in 1876.
Now in its third century of crafting classic wines from Napa's finest appellations and vineyards, Beringer today is guided by the inspired partnership of celebrated Winemaster...Read More About Beringer
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the...Read More About Sonoma County
Bordeaux White Blend There's white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, a deliciously sweet dessert wine. In other areas of the world, a Bordeaux blend consists primarily of Sauvignon Blanc and Semillon, either of which may be the predominant variety. Bordeaux blends can vary in style, but most have good acidity and often a mineral overtone.
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