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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 2008 Sauvignon blanc expresses the intense and exotic fruit character of the variety and is ripe, complex and mouth filling on the palate. In the vineyards we carefully manage the vine canopy to expose the fruit to filtered sunlight. This is achieved by careful hand leaf removal in the fruit zone combined with cluster thinning. The result is both fully and evenly ripened grapes. This wine is a blend of nine different clones of Sauvignon blanc and two clones of Sauvignon gris grown on the Estate. Sauvignon gris' ripe stone fruit flavors plus its weight and texture provide a pleasing counterpoint to the more bright tropical and citrus aspects of the other Sauvignon blanc clones. f Throughout harvest and vinification exposure to air is minimized. One third of the lots are given skin contact before pressing. This increases the concentration of the aromatic compounds associated with the intense aromas of passion fruit and grapefruit. The wine is entirely barrel fermented in a combination of small French oak and stainless steel barrels. Although primarily fermented with native yeast, the skin-contact lots were inoculated with strains of yeast which assist in the release of the ripe aromatic compounds of this variety. f Bâtonnage, or lees stirring, continues regularly during and after fermentation to add a soft creamy element to the texture of the wine. After nine months in the barrel various lots were blended and then bottled without filtration. f This wine has an abundance of tropical and citrus elements on the nose and palate. It has a lush yet balanced texture and a hint of minerality which make it appropriate as an appetizer or as a versatile accompaniment to a wide variety of light appetizers or entrées.
"Deliciously rich, delivering dried pineapple, papaya and orange marmalade flavors that are creamy and lush, yet with a very refreshing acidity. Love it for the details, rich texture and extremely long finish. Drink now through 2012."
Chalk Hill Estate Vineyards and Winery was purchased recently by Bill Foley, proprietor of Foley Family Wines, who will continue the time-honored traditions that Fred Furth began. Founded in 1972 by Fred Furth, the Chalk Hill Estate encompasses 280 acres of carefully positioned vineyards, including the valley floor, hillsides, and ridge tops of a 1300 acre estate. Perpetuating...Read More About Chalk Hill
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
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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