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Hanna Sauvignon Blanc 2005

Sauvignon Blanc from Russian River, Sonoma County, California
  • W&S90
0% ABV
  • WW92
  • CG89
  • W&S90
  • WS87
  • W&S90
  • WS88
  • W&S90
  • W&S92
  • W&S93
  • W&S91
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Winemaker Notes

"Bright and clean, with scents of green melon edged with tart lime, this feel light and fresh. Delicious with roast sea trout with saba sashimi."
-Wine & Spirits

Straw green in color. Aromas of citrus fruit and mid palate with a broad finish. This. wine is fresh and grassy with distinctive Sauvignon Blanc character.

Our Slusser Road vineyard in the cool Russian River Valley is the source for this wine. The vineyard is a divided canopy planted on deep Rocky Clay Loam. This is a low to no irrigation vineyard. We have returned to estate status this year. Production is up as an additional 15 acres came on line and yields in our oldest blocks rebounded after a meager 2004. This year marks the inclusion of significant amounts of ENTAV clone 317 and the Sauvignon Musque clone. The majority of the vineyard remains planted to clone 1-familiar but very high quality.

Critical Acclaim

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W&S 90
Wine & Spirits
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Hanna

Hanna Winery

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Hanna Winery, Russian River, Sonoma County, California
2005 Sauvignon Blanc
Hanna Winery was founded in 1985 by Dr. Elias Hanna, a world-renowned cardiac surgeon, who was eager to find a place in the country to continue the farming heritage of his upbringing in Syria. In the 1970s he realized his dream with the purchase of 12 acres in the Russian River Valley. Dr. Hanna’s oldest daughter, Christine, now runs the operations of the winery. Hanna owns 600 acres of land in the Sonoma County’s Russian River Valley, Alexander Valley and the Mayacamas Mountains, 250 of which are planted.

Under Christine Hanna’s guidance, the winery has evolved into an estate philosophy that blends the viticultural diversity of fruit cultivated in its four vineyard estates in three unique appellations. With the help of winemaker Jeff Hinchliffe, they craft award-winning wines, such as its Russian River Valley Sauvignon Blanc and Alexander Valley Cabernet Sauvignon.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, The Russian River Valley is named for the eponymous river which flows through the region. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, further from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SWS56037_2005 Item# 86668

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