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Date: Available Now!
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I
made Sauvignon Blanc for years in California, and it has
long been a favorite wine to drink because of its crisp,
refreshing character. I have always preferred my Sauvignon
Blanc in the more vibrant style, without the heavy character
of oak barrels, a style I started to admire coming out of
New Zealand wineries in the 90’s. Well, the seasons in New
Zealand are opposite those here in the Northern Hemisphere,
so when my California vineyards are sleepy and quiet,
awaiting the arrival of Spring – it is Fall in New Zealand
and the grapes are starting to ripen! In 1998 I arranged to
work the harvest in the Northern tip of New Zealand’s South
Island, in a region called Marlborough. I went to study and
experience the winemaking styles and techniques, although
what I discovered is a microclimate that turns the Sauvignon
Blanc grape into distinctive and delicious flavor
reflections. The Cook’s Straight which separates New
Zealand’s two islands, creates a constant funnel of marine
breezes, continually cooling the coastal vineyards. The
soils are rich in calcareous deposits, the benefit of the
island geography. This translates into vigorous vines and
long growing seasons – layers of aromas and flavors that
push the envelope on true Sauvignon varietal character.
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AWARDS
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| 2006 |
| Beverage Testing
Institute - 91pts. Gold Medal |
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Since that first harvest I have stopped making Sauvignon
Blanc in California and return each and every vintage to
craft a reflection of Marlborough. I have secured grapes
from 2 of the older vineyards in New Zealand both
planted in the 1970’s by true pioneers in the New
Zealand wine industry. The first block is right on the
coast in a sub appellation called Brancott – this piece keeps very crisp
acidity and pronounced aromas of fresh herbs. The second
vineyard is about 10 miles inland from the first in another
sub appellation called Rapaura. This vineyard is slightly
warmer and dryer and gets flavors of grapefruit, passion
fruit and other tropical notes like guava and lime depending
on the vintage. That Rapaura vineyard also gets riper so the
acidity is tamed a bit and the body of the wine is more
mouthcoating. I craft the two blocks separately in
individual stainless steel tanks at very low temperatures to
highlight and never mask the character of each vineyard.
Once the fermentation is finished I return back to
California to begin farming the new vintage in the Russian
River Valley. In the middle of our summer, their winter, I
return to New Zealand to assemble a final blend of the two
tanks – a layered combination that creates a harmony between
the tropical notes and the fresh herbs,-- the bright, crisp
acidity and the rich mouthcoating texture that leaves the
flavors hanging on your palate. A unique, exciting
expression that can be achieved no other way and from no
other place.
**This wine has another New World feature…the screw-cap
closure! No-it is not a mistake, no-it does not mean cheap
wine, but yes-it does mean that your Sauvignon will always
be bright and fresh and unspoiled by any tainted cork or
oxygen. The New Zealand wine industry was on the leading
edge of finding new closures for their wines after being so
far from the source of good cork and so far down the list of
areas wanting good grades of cork that they began to
experiment with the air tight screw cap seal. It works
really well with the fresh style of the Sauvignon Blanc from
there.
I think by the end of the first bottle you’ll see its worth
traveling half way around the globe to make! |
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Davis Family Vineyards:
52 Front Street, Healdsburg CA 95448
Phone: 707-569-0171 Fax: 707-569-0181 Toll Free
1-866-338-9463
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sales@daviswines.com
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webmaster@daviswines.com
©Davis Family Vineyards
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