2012 continued the trend of very cool years, which began in 2010. We were only 9 degree days warmer than 2011, with 2209 degree days versus 2200 for 2011. 2012 began with an even colder winter and earlier growing season temperatures than either 2010 or 2011. Fortunately, unlike ‘10 and ‘11, we saw favorable weather from bloom to fruit-set and dry weather from April through October, ensuring a uniform crop load and decreased mildew pressure despite the cool temperatures. The 2012 harvest appeared to be trending late until a short but substantial late September heat wave nudged the Arroyo Seco Sauvignon Blanc over the finish line. The September heat pushed the flavor profile through the grassy and into the passion fruit, lemon grass and grapefruit profile, while maintaining a bright and refreshing acidity.
The grapes for the Flume Crossing Sauvignon Blanc are grown in the well-drained, sandy, cobblestone soils deposited by the Arroyo Seco River. These rugged soils keep yields in check and produce fruit with varietal intensity, minerality and exceptional weight. The long, cool growing season of the Arroyo Seco appellation ensures that the fleeting exotic fruit flavors of Sauvignon Blanc are retained, along with vibrant natural acidity. The Flume Crossing Sauvignon Blanc is meant to be an expression of pure varietal character, influenced only by its terroir, and gently guided by minimal farming and winemaking practices.
|Origin:||Arroyo Seco AVA, Monterey County, CA|
|Composition Blend:||99% Sauvignon Blanc, 1% Viognier|
|Harvest Dates:||Sep. 25 - Oct. 3, 2012|
|Brix at Harvest:||24.5° Brix average|
|Maturation: Aged 8 months in tank, wood barrels and stainless steel barrels|
|Barrel type: New Acacia wood barrels|
|Total Acidity: 0.72 g/100ml|
|Alcohol: 13.8% by volume|
|Residual Sugar: 0.25 g/100ml|
|Cellaring: Delicious now or within the next one to two years|
Bright aromas and flavors of grapefruit, passion fruit and boxwood highlight this bright, crisp but well structured Sauvignon Blanc from the cool Arroyo Seco appellation. By fermenting part of the blend in new Acacia wood barrels, a rich textural component was developed to play off of the varietal brightness achieved with stainless steel aging of the remaining portion.
-Jeff Meier, Winemaker
Serve with fresh oysters, shrimp ceviche with lime, chilis and melon salsa or a spring green salad with Chèvre and citrus.
WINE LIST DESCRIPTION
A bright, crisp and well-structured wine with flavors of grapefruit, passion fruit and boxwood.