The 2016 Virginia's Block Sauvignon Blanc is bursting with lemongrass, citrus peel and honeydew melon notes aromatically. The body of the wine is medium in weight with Kefir lime and tropical notes coming through on the clean finish which is balanced with fresh acidity.
The vines at Virginia's Block generally show moderated vigor in their growth habit, mainly due to the acidic, nutrient poor soil and good drainage from the gravelly loam. The Huichica soil is shallow, with a hardpan at a low depth, so we planted on 101-14 rootstock which has a shallower rooting angle to match the soil profile. Correspondingly, the vines get water stressed, which we watch closely during the warmer months of the summer.
Winemaking is light handed, with timely and deliberate choices made to craft a wine that genuinely reflects the vineyard and vintage. We like our Sauvignon Blanc to show what it tastes like as Mother Nature directed in our vineyard, rather than influencing it too much with winemaking decisions. So we chose to ferment it with native yeasts, in old, neutral French oak barrels and stainless steel, plus 8% in new Acacia puncheons (132 gallon barrels), which contributed to a little extra richness in the mouth and a slight floral tone, but no oak.