2017 Stone Edge Farm Sauvignon Blanc, 1.5LSonoma Valley
Winter rainfall was above average, so that soil profiles were saturated when buds pushed in early April. Weather was ideal for flowering and fruit set in late May. The summer was notable for the unusual number of extreme heat events, which actually delayed ripening as the vines shut down photosynthesis during very hot weather. With careful management of the grapevine canopy, sunburn was avoided, and we advanced to ripeness in early September with excellent flavors.
The Sauvignon Blanc was harvested at 24.3° Brix and Semillon three weeks late and at 23.9° Brix. The grapes were whole cluster pressed in a Puleo tank press. The juice was settled then transferred to barrels for fermentation in our 58° cellar. The Sauvignon Blanc was allowed to go through the secondary malolactic fermentation to broaden the mouth feel and complexity. After aging for eight months on the fine yeast lees, the lots were blended and bottled.
- Production25 cases