Winemaker Notes
The oldest section of the Sauvignon Blanc in the Estate Vineyard was planted in 1990 making them what are we believe the oldest Sauvignon Blanc vines left in the Willamette Valley. Another section planted in 2001 and 2002 has begun to come into full maturity giving a little wider range of options to choose from in terms of coming up with the best possible example of an Estate Vineyard designated bottling. The fruit that comes from there has definitely developed over the years and has different and special characteristics to it that make for a wine that will stand alone and stand out. To further accentuate the differences between the Willamette Valley bottling and the Estate Vineyard bottling 100% of the Estate Sauvignon Blanc is fermented and goes through elevage in Acacia wood puncheons which provides greater and rounder texture by accentuating natural floral aromatics and playing off any "lemony" flavors by concentrating them to a lemon meringue pie sort of flavor profile. The Estate Vineyard Sauvignon Blanc is a denser, richer more stately version of Sauvignon Blanc than one would generally find in the universe of this grape. Along with the denser textural aspects of the wine the fruit is buffered by the same soil characteristics that make the Estate Vineyard Old Vine Pinot Noir unique. That specific characteristic is the natural proclivity of the older vines to pick up on the inherent minerality in the soil and water on the property. This underlying tone offsets Sauvignon Blanc's general fruit driven tone making for a wine with both rich high fruit tones and crystalline notes that fill out the back of the wine.
Professional Ratings
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Jeb Dunnuck
Aged in acacia puncheon barrels, the 2022 Sauvignon Blanc Estate Vineyard is a medium straw hue and reveals supple, rounded floral aromas of wildflowers, soft tropical fruit of apricot, and citrus zest. Medium-bodied, it’s energetic on the palate, with a focused, linear texture and a well-rounded, long finish.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.
One of Pinot Noir's most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.
Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.
The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.
Though Pinot noir enjoys the limelight here, Pinot Gris, Pinot Blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin Blanc and Gamay.