Joseph Phelps Vineyards: 2004 Sauvignon Blanc

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BLEND & GRAPE SOURCES:
100% estate-grown Sauvignon Blanc from our Spring Valley ranch outside of St. Helena.

WINEMAKING DATA:
Grapes were harvested at an average 23.0º Brix, fermented sur lees for six months in a combination of new French oak barrels (15%) and 3-4 year old French oak (85%), then blended and bottled in May, 2005. In order to achieve optimal balance, timing is especially critical when harvesting Sauvignon Blanc. The 2004 vintage was unusually early; in fact the first block of Sauvignon Blanc came in on August 11, exactly 11 months after the same block was picked in 2003. The result is a wine with citrus blossom aromas, beautifully balanced fruit flavors with notes of mineral, and a fresh, mediumbodied finish.

Harvest Dates: August 11 – 25, 2004.

2004 VINTAGE NOTES: High quality and reduced yields characterized the 2004 vintage, which started out quite warm in early spring, then settled into a balmy weather pattern through July and most of August where mornings were cool and afternoon temperatures stayed in the low to mid-90’s.

However, on August 27th a three - week heat spell began with many days measuring over 100 degrees. As a result, some of the ripening fruit became dehydrated and had to be removed from the vines prior to harvesting. Depending on location, crop yields were reduced 10–40%.

Our job in crafting the 2004 wines was to moderate over-ripe characteristics, but from the very beginning the aromas and flavors drifting out of the fermenters signaled outstanding quality, and color and extract were high. In barrel, reds are shaping up to be rich and forward in structure with whites exhibiting clean, well-balanced flavors.