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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.
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
Questions about your order? Email
sales@daviswines.com
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webmaster@daviswines.com
©Davis Family Vineyards
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