Jeff Hinchliffe, Hanna's winemaker, walked me through the stages of Sauvignon Blanc production as we sampled wine from the 2009 vintage at various stages of fermentation (pictured below). This wine is special: the fruit was sourced from Forestville, Healdsburg, and Windsor sites, was fermented with wild yeasts, and 30% of the finished wine went through malolactic fermentation. This combination of fruit clones, sites, and finishing-fermentation (and the associated soft edges and "buttery" finish) make for a rich experience on the palate. The wine is very clear, the result of filtration and cold stabalization -- without sacrificing the depth of flavor on display here. Yet more proof that the Russian River Valley may be the most complete or versatile wine growing region on the planet... Wine & Spirits got behind this wine and that will make it tough to find at retail, but try it if you can find it! $14; 92 points
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