Aromas of
baked apple, peach and lychee nut are enhanced with mineral notes.
Integrated fruit flavors of pear, white peach and green melon lead
to a rich mouthfeel and lengthy finish balanced with bright
acidity.
Winemaker
Notes
This
traditional Alsatian-style wine is a blend of grapes from vineyards
that are located in the Russian River Valley and the Southern
Sonoma Valley. Both viticultural areas have deep alluvial
soil and a cool climate due to the moderating influence of the
Pacific Ocean and the San Pablo Bay. These cool microclimates
are responsible for preserving the crisp acidity and fresh fruit
and floral characteristics of the wine.
The 2010
Pinot Blanc was whole-cluster pressed and the majority was
fermented at cool temperatures in stainless steel tanks to preserve
the varietal fruit aromas and flavors of the grapes.
Approximately 23 percent of this vintage was fermented and aged sur
lies in three-year old French oak barrels and new and used French
Acacia wood barrels for added richness and complexity.
Food
Pairing
This perfectly balanced Pinot Blanc pairs well with seafood,
shellfish (particularly oysters), poultry, salads, fruits, light
pastas and mild cheeses. Its structure and fruity flavors also
complement spicy cuisine.
Composition: 98% Pinot Blanc, 1% Chardonnay, 1% Muscat
Canelli
Appellation: 68% Russian River Valley, 31% Sonoma Valley,
1% Mendocino County
Acid: 5.9
pH
3.50
Aging:
Five months in stainless steel tanks, neutral French oak barrels
and French Acacia barrels
Alcohol:
13.5%
