The Sauvignon Blanc grapes for the 2009 vintage were hand harvested at night using tractors fitted with lights. The cold fruit was picked into half-ton bins and hauled the short distance to the winery in the morning. At this point, they hand sorted the fruit using a custom made sorting conveyor. The fruit was then whole cluster pressed while still cold. A combination of inoculated and indigenous fermentations were used. The malolactic fermentation was conducted early to prevent development of buttery aromas. The Sauvignon Blanc is aged on the lees until three to four weeks before bottling. This keeps the wine fresh and bright. Bottling takes place from mid December 2009 to May 2010 at monthly to bi monthly intervals. They grow and vinify their Sauvignon Blanc to be fresh, vibrant, and evocative of the grapes themselves. They have chosen a tin lined crewcap closure - which is unsurpassed in its ability to retain the wines exuberance.
Vibrant straw with a tinge of green
Grapefruit, lychee,and green apple
Zingy pomelo with an explosive mid palate of guava, lemon and grass.
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Item:
Hanna 2009 Russian River Valley Sauvignon Blanc
Grape Variety/Varieties:
100% Sauvignon Blanc
Age of Vines:
Up to 16 years
Alcohol Level:
13.8%
Acid Level:
0.65 g/100ml
pH Level:
3.35
Sugar Level:
0.28%
Dates Grapes Picked:
Sept 2 to 30, 2009
Length/Type of Fermentation:
Stainless steel: 26% non-inoculated; 74% inoculated with select commercial yeast. Malolactic fermentation = 25% of blend.
Fermentation Temperature:
53 to 62 degrees F
Length/Type of Aging:
Stainless steel on lees Date Wine was Bottled:
Dec 2009 - May 2010
Number of cases:
27,500
