The 2009 Alluvium Blanc is predominantly Sauvignon Blanc (48%) and
Semillon (48%) with small amounts of Chardonnay (3%) and Viognier
(1%). Laurie barrel fermented the blend for 9 months in French
Nevers oak, almost half of which were new. The nutty, toasty aromas
and flavors lent by the oak give a lush backdrop for its bright, refreshing
citrus flavors. The majority of the blend underwent malolactic
fermentation (96%), lending a creaminess to the overall blend that
balances the crisp acidity of the Sauvignon Blanc.
Knights Valley is a vineyard that Beringer has a rich history with, and
one that consistently rewards me with wonderful fruit to work with.
The flavors you get in the first Sauvignon Blanc grapes on the vine
highlight the fresh, rustic elegance that sets this vineyard apart.
Elegant floral and vanilla bean aromas give way to flavors of citrus zest
and warm brioche. The 2009 Blanc strikes a wonderful balance between
rich body and bright, enticing flavors.