The only wine we make that we do not grow here on our Spring Mountain Estate is our Sauvignon Blanc. These grapes we purchase from a longtime friend, Bob Uboldi, from Kenwood in Sonoma County. A favorite for the poolside, this wine runs out well before the summer heat.
Vintages Available : 2018
Current Release: 2018 Sauvignon Blanc
VARIETAL PERCENTAGE: 100% Sauvignon Blanc
AGE OF VINES AND SOIL TYPE: Uboldi Vineyards, Kenwood, CA: 23 year old
vines planted in rocky soils at a 400’ elevation.
DATE PICKED: 9/21/2018
HARVEST SUGAR: 24.1 degrees Brix
FERMENTATION TIME/TEMPERATURE RANGE: 45 days, 54 o –57o F.
FERMENTATION CONTAINER/AGING: Barrel fermented in 3–9 year old
French oak. No malolactic fermentation. Aged surlies for 4 months. Stirred by hand twice a week.
ANALYSIS AT BOTTLING:
Alcohol: 13.8% pH: 3.32 TA: 7.1 g/L V.A.: 0.53 g/L R.S: Dry
APPROXIMATE LIFESPAN (under proper cellar conditions): 2–4 years.
CASES PRODUCED: 19 Barrels
WINEMAKER: Andrew T. Schweiger
VINTAGE AND WINEMAKER’S NOTES:
This is our 18th release of Sauvignon Blanc from Uboldi Vineyards in Kenwood, CA. The aromatics of this wine blend a broad spectrum of grapefruit, jasmine, and kiwi, to peach, apricot, and banana. These fruit characters are very present along with a mouth‐watering acidity, rounding viscosity, and and a long, tropical finish . This wine is best served between 52 and 58 degrees F (an average refrigerator after two hours). A club favorite, we sell out of it every year!