Our Sauvignon Blanc vineyard is grown from descendants of the original Chateau d’Yquem cuttings planted by Louis Mel in the late 1800s. It is planted in our Louis Mel vineyard located across the arroyo that runs directly in front of our historic tasting room property. This vineyard is part of the original 92-acre parcel Louis Mel purchased when he first moved to the Livermore Valley. Featuring an elevation range of 575-715 feet above sea level, the Louis Mel vineyard features well-drained gravelly soils that are ideal for growing Sauvignon Blanc.
The wine was fermented in a combination of stainless steel tanks and neutral
French oak barrels. The oak barrels allow the wine to breath and mature during fermentation and early aging, but does not impart oak qualities to the wine.
Aged sur lie for four months in neutral French oak barrels with minimal battonage. This adds texture and weight to the palate while maintaining the wines freshness.
All of these varieties were picked in October 2019. The 2019 vintage was moderate to warm in the Livermore Valley, without any heat spikes. This allowed the fruit to get extra hang time on the vine, which brought out the fruit and floral qualities even more. Overall, we saw good yields, healthy fermentations and high quality wines.
Our 2019 Sauvignon Blanc exhibits aromas of lime zest, green apple and basil, complemented by floral notes of spring blossoms and a gravely minerality. As a barrel-fermented Sauvignon Blanc, with lees aging, this wine presents a layered and textured palate with a balancing acidity that maintains its varietal uniqueness as well as establishing itself as an excellent food wine. Enjoy through 2024.