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Moon Mountain Sauvignon Blanc 2005

Sauvignon Blanc from Sonoma County, California
  • WE86
0% ABV
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0% ABV

Winemaker Notes

Crisp acidity is at the forefront of our 2005 Sauvignon Blanc, followed by refreshing flavors of citrus, gooseberry and a hint of kiwi. Made to be consumed upon release, this is a wine that is delicious on its own, and will also pair well with a variety of dishes, including grilled spiced chicken, steamed fish, and vegetable quiche.

We fermented the grapes for our Moon Mountain Vineyard 2005 Sauvignon Blanc in both stainless steel (66%) and French oak (33%). The wine then underwent sur-lie aging for five months, with batonnage every two weeks. Malolactic fermentation was arrested to retain the crisp and refreshing natural grape acidity.

Critical Acclaim

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Moon Mountain

Moon Mountain Vineyard

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Moon Mountain Vineyard , , California
Moon Mountain
High in the Mayacamas Mountains on the western side of Mt. Veeder, more than 1,000 feet above the Sonoma Valley, Moon Mountain Vineyard offers some of the most difficult winegrowing conditions in California. The steep south-facing slopes, punctuated by volcanic rock outcroppings, consist of thin, well-drained soils derived from volcanic ash and lava. Situated well above the fog line, the vineyard receives generous sunshine late into the afternoon. This combination of frugal soils and warm, sunny microclimate stresses the vines to produce rich rewards: small crops of superbly concentrated Cabernet Sauvignon and Cabernet Franc grapes.

Organic farming keeps the vines in balance and healthy, while enhancing the grapes' flavors. Harvested at full maturity, the grapes receive meticulous care in the winery, including slow aging in small oak barrels in mountainside caves and careful blending to achieve mouth-filling flavors of black cherry and currant fruit, complemented by subtle spice and toast complexity.

One of the most iconic regions of Italy for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind. Within Tuscany, many esteemed wines are produced in their respective sub-zones, including Chianti, Brunello di Montalcino, Bolgheri, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, with the hillside locations hosting the best vines, as Sangiovese ripens most efficiently with maximum exposure to sunlight.

Sangiovese at its simplest, often carrying a regional designation of Chianti or just Italy, produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. In top-quality Sangiovese-based wines, expressive notes of sour cherry, balsamic vinegar, dried herbs, leather, fresh earth, dried flowers, anise, tobacco smoke, and cured meat fill the glass. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc, or Syrah, often grown in Tuscany’s Bolgheri region, with or without Sangiovese.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWS134886_2005 Item# 88652

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