Sonoma County Sauvignon Blanc 2022
THE WINEMAKIING NOTES After field sorting the fruit before it reached the winery, we gently whole-cluster pressed the grapes to retain acidity and minimize tannin extraction. This vintage, two vineyards in the blend were lightly crushed before pressing for a very small amount of skin contact. Cool, not cold, fermentation emphasized varietal character and subtle terroir nuances. In 2022, average to moderate yields allowed 78% barrel fermentation with 22% in stainless for freshness and acid balance. As usual, the barrels were mostly older 500L Acacia puncheons, which only added texture with no aroma or flavor impact and helped buffer our typically high acidity. A very small inclusion of Semillon (1%) was used as a final finishing touch for overall wine balance. THE WINE Pale yellow in color and star bright with a slight green tinge. The nose is filled with floral notes of jasmine, hibiscus and white rose, with lingering aromas of classic lemongrass, nectarine and clementine. On the palate, the Quivira mark of high acidity is balanced out with minerality reminiscent of limestone, topped off by layered flavors of Meyer lemon, Key lime, orange flower water and spring herbs.
Composition
99% Sauvignon Blanc 1% SemillonAlc. %
13.5%| Sustainable | Yes |
|---|---|
| Closure | N/A |
| Bottle Size | Standard |
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Quivira Vineyards & Winery
Quivira Vineyards’ is a leading producer of Zinfandel, Sauvignon Blanc and Rhone varietals, built upon intentional winegrowing and a thoughtful commitment to sustainable and organic farming. Quivira’s philosophy is driven by the seamless vision of quality shared between winemaker Hugh Chappelle and vineyard manager Ned Horton. Together, they have integrated the vineyard and winery where farming practices are optimally aligned with the desired characteristics of the finished wine.
The winemaking style at Quivira emphasizes balance and transparency of terroir utilizing thoughtful low-input winemaking to produce wines that proudly showcase their varietals and origins. In crafting these wines, Hugh uses a light touch when working with the raw materials. This is not a hands-off approach, it simply means that manipulation is intentionally and thoughtfully minimized to only those operations the wine truly needs. In fact, it requires even more engagement via more frequent observation and tasting to best know when and when not to intervene. Hugh likes to develop complexity by judiciously using a few techniques: blending, co-fermentation, phased harvesting and barrel aging - both oak and acacia wood.
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