Joseph Phelps Vineyards: 2002 Sauvignon Blanc

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BLEND & GRAPE SOURCES:
95% estate-grown Sauvignon Blanc from Spring Valley vineyards; 5% Spring Valley Viognier

WINEMAKING DATA:
Grapes were harvested between September 4 and 11th at an average 23.7° Brix, with 20% of the blend fermented in new French oak barrels and given five months' lees contact. The remaining 80% was fermented and held in stainless steel tanks. Both lots were then blended together and bottled in April, 2003.

HARVEST DATES: Sept. 4 - Sept. 11, 2002.

The 2002 growing season began drier and cooler than 2001, with the temperatures in July and August characterized by cool, foggy mornings and warm afternoons -- ideal conditions for ripening fruit. When September unfolded, the weather pattern changed dramatically, with three heat waves and a dry north wind triggering a rapid drop in air moisture. Vine physiology responded swiftly as sugars began to increase while acidity dropped.

By the beginning of September, ripening fruit displayed remarkable color and flavor development. This was sustained and even surpassed in vineyards where vines were healthy and strong and able to withstand the changing in weather conditions.

Our Sauvignon Blanc was picked prior to the September heat waves, and fruit came in perfectly ripe with good sugar/acid balance. Characteristic flavors of grapefruit and key lime are well integrated with the wine's clean citrusy finish.