93 Points - The Tasting Panel - “She’ll trick you: this stunningly sleek white has what it takes to be a Sauv Blanc (citrus verve) but the weight, texture and honeyed character (a Riesling came to mind at second sip) speaks as much to the use of French oak as it does to the spending six months on the lees. But this 100-percent Sauv Blanc is a floral flirt, and her tone remains crisp and whetted our appetite with every bite of our meal”
93 Points - Wine Review Online - “Grgich Hills has a slightly different interpretation of Sauvignon Blanc than many others, which always makes me reach for it when I see it on a wine list. Theirs is slightly rounder, less edgy and frankly, more complex. The interplay of the pleasantly aggressive side of Sauvignon Blanc with the wine’s richly textured body keeps you coming back for more. A touch of intriguing spice makes it even more captivating”
90 Points - California Grapevine - “Medium-light yellow; intense, herbal, stylistic, rather aggressive varietal aroma with a light trace of sulfur; medium-full body; assertive, crisp, herbal, grassy flavors; lingering aftertaste. VERY HIGHLY RECOMMENDED.”
San Francisco Chronicle - “Grgich taps estate parcels in American Canyon and Carneros for this racy but deep-flavored effort. The 2010 is paricularly dramatic, full of verbena, kaffir lime, apricot and melon flavors, with an intense freshness but subtle weight. They’ve embraced a style that transcends the old-time moniker—as even they seem to know, adding “Dry Sauvignon Blanc” on the label.”
Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The cool growing season produced crisp, yet rich, favors of lychee, jalapeño and white pepper that are perfect with a wide range of food, including green salad topped by Chèvre cheese, grilled seafood, and spicy Mexican or Asian cuisine.
Vintage: Cool and long sum up the 2010 growing season. Spring temperatures were below average with above average rain, pushing back budbreak by two weeks. The cool temperatures continued into summer allowing for steady but slow grape ripening until a series of heat spikes brought much-needed heat to ripen grapes to full maturity.
Vineyard: All of our vineyards are certifed organic and Biodynamic®. This holistic farming practice uses the earth’s natural cycles and organic preparations to grow balanced, healthy vines without artifcial fertilizers, pesticides, or fungicides. Our Sauvignon Blanc grapes come from our American Canyon and Carneros vineyards in the southern tip of Napa Valley, near San Pablo Bay, which spills into San Francisco Bay. The coolness restrains vigor and allows the grapes to develop a crisp liveliness that is impossible to achieve in warmer areas. About 80% of our Sauvignon Blanc is planted to the Musqué clone, which provides elegant foral aromatics.
Varietals: 100% Sauvignon Blanc
Alcohol: 14.3%
pH: 3.23
Total acidity: 7.1 g/L
Fermentation: indigenous yeast
Time in oak: 6 months on lees in neutral barrels
Type of oak: French oak 20% neutral barrels, 80% 900-gallon casks
Harvest date: September 17-28, 2010
Sugar: 23.1˚ Brix (average)
Bottling date: April 11, 2011