Beringer Vineyards Sauvignon Blanc Napa Valley
3 day lead-time required to confirm availability Why?
In 2003, Winemaker Laurie Hook chose to send the Sauvignon
Blanc fruit directly to the press, by-passing the stemmer-crusher, to
protect more of the varietalís delicate aromas and flavors. She also
fermented individual vineyard lots separately using different
techniques to highlight various characteristics and bring more complexity to the wine. About
30 percent of the juice was barrel fermented and aged for five months in small, seasoned
French oak barrels so soft spice and vanilla elements would be introduced without
overpowering the wineís bright acidity and fruitiness. In a separate process, Laurie
cold-fermented the balance of the juice to highlight the Sauvignon Blancís citrus, grapefruit
and herbal notes.