Virginia's Block

2020 Sauvignon Blanc

25.00 / 750ml

Description

Winemaking Notes

2020 was notable for being another dry growing season, with only a few showers in the spring, milder weather through most of the year, lower yields at harvest, and wildfires on the horizon. The dry season and judicious irrigation created smaller leaves and canopy area, so the fruit acclimated to receiving more light exposure than normal. We hand-picked Virginia's Block at 23.3 brix in the cool early morning hours of September 9.

We like to highlight the ripe fruit characteristics of Virginias Block while maintaining the acidity for the structure of the wine. The fruit was lightly pressed and settled overnight before being innoculated with yeast and transferred to a combination of Acacia puncheons, two year old French oak barrels and
stainless steel drums for fermentation. Each component was tasted and blended to highlight the very best characteristics of the fruit. To preserve this wines bright acidity, it does not undergo malolactic fermentation. The finished blend is gently fined and was bottled in mid-February

History

Davis Bynum is distinguished as the first winery to produce a single vineyard Pinot Noir from the Russian River Valley. The vintage was 1973 and the grapes were from Joe Rochiolis now prized vineyard. Today, our heritage of winemaking lives on through hand-crafted single vineyard wines grown exclusively in the Russian River Valley.

The Vineyards

Deep in the heart of the Russian River Valley, we have a five acre gem of Sauvignon Blanc. As a tribute to Davis Bynum's second love, who he found later in life, we named the five acres Virginia's Block. The vines are planted in east-west rows in shallow gravelly Huichica loam. The vines are cane pruned and trained to open up the canopy to allow the sunlight to touch the fruit. These fruit clusters turn golden through harvest, as the flavors become fully mature.

Appellation: Russian River Valley
Varietal: Sauvignon Blanc
Alcohol: 14.5%
TA: 0.76 g/100mL
PH: 3.11
Cellar & Fermentation: 9 weeks in 42% Acacia, 34% stainless drums, 24% old French oak barrels
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