To make this lithe and enticing wine, we blended grapes from the renowned Mirabelle Vineyard in the Russian River Valley, with the highly aromatic Sauvignon Musqué clone fruit from the equally acclaimed Dutton Jewell Ranch. Fermented in both stainless steel and neutral French oak, these grapes have yielded a Sauvignon Blanc with tantalizing aromas of spicy citrus and bright fruit aromatics. The palate has a rich entry and round mouthfeel. While citrus dominates the entry, the palate is giving and full of melon and tropical flavors.
This wine is the palest yellow color showing a hint of green and crystal clarity. The nose is full of spicy citrus notes and bright fruit aromatics. The palate has a rich entry and round mouthfeel. While citrus dominates the entry, the palate is giving and full of melon and tropical flavors.
This vintage produced 469 (750 ml) cases
90 Points, Wine Enthusiast Advance Buying Guide
—Virginie Boone, August 2018
We worked with two vineyard sites to create this stunning Sauvignon Blanc. Half of the blend is from Mirabelle Vineyard, an exceptional Russian River Valley site that we have partnered with in the past. The second component comes from the Dutton family’s renowned Jewell Ranch. These Sauvignon Blanc “Musque Clone” grapes add a dimension of complexity and style to our Clockwise Sauvignon Blanc.
The 2017 growing season started off as a wet one. Record rainfall through April invigorated the vines and bolstered canopies. Moderate-to-warm temperatures followed, allowing the vines to bloom and mature fruit in a balanced and tempered way. We did apply more leafing in our canopy management to counter the invigorating effects from the rain. Each vineyard was picked on a different day based on its flavors and development. Mirabelle was picked on September 13th, 2017 at 23.3º Brix with Jewell Ranch harvested on August 30th, 2017 also at 23.3º Brix.
In order to maximize quality, the harvested grapes went directly to press as whole clusters and were gently pressed. This provides a distinct mouthfeel texture. To capture the unique styles of each vineyard, a few different approaches to fermentation and aging were used. The juice was fermented at cool temperatures in stainless steel tanks using a special yeast to maximize tropical and fruit-forward aromatics. The wine was then barreled to neutral French oak barrels to give the wine a rich, round mouthfeel and texture. By combining the use of tank and barrel to produce our Sauvignon Blanc, we create a wine with a blend of spice, melon and citrus. Bottling occurred on February 12th, 2018.