Benziger Sauvignon Blanc shows aromas and flavors of sweet citrus, cut alfalfa, apple and accents of toasted oak. In the mouth the wine is bright and crisp with forward flavors of grapefruit, melon, vanilla, fresh herbs and a subtle grassiness with a bright, crisp structure and long, clean finish.

Wine maker notes

Benziger’s winemaking approach to Sauvignon Blanc is to craft a fresh, bright wine with subtle grassiness and a hint of vanilla from oak aging. All lots are tank fermented in stainless steel at cool temperatures to enhance the fresh clean flavors that naturally occur in this variety, and none undergo malolactic fermentation. The care that encourages the perfect balance of fruit and acid in the vineyard is also taken in the cellar to ensure the same balance in the bottle. Because of the delicate nature of this grape, it often lacks a defined finish. Introducing the wine to a small amount of lees contact builds its structure and leads to a longer, more inviting finish on the palate. ”Sur lees” aging refers to leaving the wine on its yeast and sediments. As the yeast cells break down they add a slight creamy complexity that enhances the middle palate and finish. ”Batonnage,” or stirring the lees every several weeks, helps support the wine’s vibrant varietal flavors without masking them with oak. Approximately 90 percent of the final blend is aged for three to four months in French or French and American oak before bottling in the spring following the harvest.

Technical notes

GRAPE VARIETIES: 97%-100% Sauvignon Blanc, 0%-3% Sémillon ALCOHOL: 13.5% TOTAL ACIDITY: .55-.60 pH: 3..30-3.45 RESIDUAL SUGAR: dry