Most of the 2000 Napa Valley growing season can best be characterized as uneventful - at least for the times when bud-break, bloom and fruit-set occurred. There was a hot spell of very short duration in mid-June. However, our patience in waiting until August 27th to start picking our Sauvignon Blanc was amply rewarded both in terms of its remarkable flavors and its excel-lent acidities.

Due primarily to the even, cool growing conditions of the spring of 2000, Sauvignon Blanc crop yields were above average. As in the past several years, in order to preserve the grapes' natural fruit flavors, we gently pressed all the Sauvignon Blanc grapes as whole clusters. Afterwards, we settled the juice or must in refrigerated stainless steel tanks for approximately a day and a half. Then, we gently drew the clear Sauvignon Blanc juice from the lees or sediment and inoculated it with special strains of wine yeast. In order to achieve an overall fruit-to-oak level of complexity and balance, we tank-fermented and tank-aged 27%; barrel-fermented and barrel-aged 15% and tank-fermented and barrel-aged 58%.

Our 2000 Sauvignon Blanc's most prominent aroma is that of grapefruit, followed by hints of melon, fig, and vanilla. On the palate, this wine is every bit as rich and flavorful as promised by its aromas. There are ripe grapefruit components enveloped in a smooth, rounded texture with subtle hints of oak and vanilla.

Grape Variety:
90% Sauvignon Blanc
4% Sauvignon Musqué
6% Semillion

Alcohol Content:
14.1%

Total Acidity: 0.67g/100ml

Residual Sugar: 0.05g/100ml

Vineyards:
Napa Valley

pH: 3.49

Harvest Dates:
8/27/00 - 10/3/00

Fermentation:
15% barrel-fermented in new French Oak, 85% in Stainless Steel

Barrel Aging:
6 months in new and 1-year-old
French oak

Winemaker:
Bruce Cakebread