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Russian River Valley
2023 Virginia's Block Sauvignon Blanc
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Winemaking Notes
Sauvignon Blanc is a highly aromatic variety, but depending on how it is grown, the winemaking, and the region's climate, it can be expressed in various ways. Our 2023 Virginia’s Block Sauvignon Blanc has a tropical style, opening with passion fruit, guava, and honeydew melon with a generous streak of citrus pith and lime peel, adding to the complexity. The new acacia adds some richness and depth of flavor to the wine, with vibrant acidity and a touch of floral perfume carrying through the finish. Enjoy this wine with flavorful and tangy or briny cheese such as Manchego or cheddar, as well as pickled beet salad, oysters, shellfish, or anything your heart desires.
Vineyard Notes
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, 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.
Production Notes
Late winter and early spring brought waves of atmospheric rivers dropping 40 inches of tropical moisture on the Russian River Valley, delaying bud break by about three weeks as the saturated ground waited to dry out. Warm and dry weather finally came and was the norm through August, rarely hitting 95°F. Tropical storms in the summer brought waves of cloudy weather and cooler days to our vineyards in the north, delaying ripening even further. Sunny weather followed with slow sugar accumulation in the berries until the vines started accumulating sugar rapidly as harvest approached. We picked our Sauvignon Blanc on October 9, a month later than the previous vintage due to the late bud-break in the spring and the cooler weather this vintage.
Wine Specs
Vintage
2023
Varietal
Sauvignon Blanc
Appellation
Russian River Valley
Acid
0.70g/100mL
pH
3.15
Aging
6 weeks in 42% old French oak barrels, 29% new Acacia, 29% seasoned Acacia
Alcohol %
14.5
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