2018 Sauvignon Blanc

Whitehall Lane is known for a Bordeaux style, fruit-forward and crisp Sauvignon Blanc. A majority of the fruit used for this wine was whole-cluster pressed, which allows for gentle handling of the fruit. A small portion of the fruit was destemmed and pumped as whole berries directly into the tank for 18 hours of grape skin contact. This process creates a big, fleshy mid-palate weight to enhance the wine. Before fermentation, a portion of the Sauvignon Blanc juice underwent cold stabulation (chilling at 40 ̊F) for 10 days, increasing the texture and aromatics. 75% of the fruit was cool-fermented in stainless steel tanks while 25% was fermented in French oak barrels (15% new, 10% neutral). Native yeast fermentation took place in barrel, with sur lies (on the lees) and battonage (stirring) for four months. All of these winemaking techniques create a unique Sauvignon Blanc with enhanced flavors and aromas, whilst offering a bold, round mid-palate and long, lingering finish.

The 2018 vintage was a near perfect growing season! Bud break began in late March to early April, leading to a Spring that was mild and dry. Flowering proved to be long and gave way to a healthy set of uniform grape clusters. Summer was also quite warm and long, leading to a cooling effect near the end of the season and into Fall. Throughout the vineyard growing season, there were no heat spikes and the temperatures were steady and even-keel. The consistent summer weather encouraged our Sauvignon Blanc and Semillon grapes to ripen in late August to mid-September. The grapes were harvested from select vineyards in Rutherford including Whitehall Lane’s Estate and Bommarito Vineyards.