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| Harvest Date | August 23, 2007 |
| Bottling Date | February 28, 2008 |
| Release Date | April 1, 2008 |
| Alcohol | 14.5% |
| Total Acid | .73 |
| pH | 3.09 |
| Fermentation Temp | 53 F |
| Yield | 3 Tons per acre |
| Production | 26 Stainless Steel Barrels |
Tasting Notes
Floral and bright, this Sauvignon Blanc has aromas of white peach and lime; and flavors of citrus, tangerine, papaya and a touch of fresh herbs—all of which are balanced with intense minerality. The personality of this wine is that of a brilliant young string quartet.
Other Signaterra Wines
Expressive. Eloquent. Polished.
Our Shone Farm Sauvignon Blanc from the Russian River Valley is a signature wine. The individuality of the vineyard, the fingerprint of the vintage and the acumen of the winemaker are joined in each bottle. Expressing the marks of these three forces—earth, nature, and man—is fundamental to our mission, our philosophy and the wine we call Signaterra.
Winemaker Notes
Earth: At the southeastern end of the Russian River Valley, a zip code chock-full of prestigious vineyards, the Shone Farm site is ideal for growing Sauvignon Blanc. The four-acre, Block 3 parcel has those low pH soils so important to the acid development of Sauvignon Blanc grapes. Pleasanton Rocky Loam soil, along with the southern facing slope helps ripen the fruit flavors while maintaining the acid needed for a well-balanced wine. A fairly new vineyard, the younger vines give the wine freshness and minerality. This parcel of Shone Farm is farmed organically using Stellar-certified sustainable grape growing methods.
Nature: In this vineyard, we work closely with the powers of sun and wind. As a grape cluster develops, it's shielded from direct sun by the shade of a grape leaf or two above it, avoiding direct sun exposure, so the temperature of the surrounding air gently encourages cluster development and gentle ripening. Here, the wind is a critical component aiding grape and vine health. We use the trellising system to encourage a wind tunnel-like space at the center of the vine. This keeps fresh, healing air moving through the plant, even in the heart of summer.
Man: Grapes were hand-harvested at night to keep the flavors bright and fresh. The juice was whole-cluster pressed using a Champagne-style press that encourages free run, clean juice. It was tank-settled at low temperatures, racked clean to fermentation tanks, then fermented slowly with native yeasts from this vineyard. The Sauvignon Blanc sat on the lees for four-and-a-half months to impart a rich mouthfeel. These methods reveal a brighter, more elegant wine with fewer particles in suspension.