Redwood Ranch is located in the extreme lower end of Alexander Valley. This cool bench land area contains primarily Yolo sandy loam soils. The vines were planted in 1997 with 8ft. x 6ft vine spacing. Clone 1 was planted on a devigorating root-stock, chosen to help provide optimum exposure of the fruit to the sun. The quality of this fruit is a true expression of the commitment of the growers, Jim and Gayle Reed.
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Our Sauvignon Blanc juice is fermented slowly at very cold temperatures. When the fermentation approaches completion, approximately 20% of the juice is cold-transferred to finish fermenting in new French oak barrels. The wine in barrels is blended back with the stainless steel batches prior to any suggestion of oak character in the blended wine. This limited exposure to new barrels gives the wine richness and fullness to the mid-palate. From a winemaking perspective, the dry growing season produced the benefit of inducing "moderate stress" on the vines, which limited growth of the canopy and focused the vines' energy on the grapes.
WINEMAKER'S NOTESThe 2009 Sauvignon Blanc shows a straw to pale gold color with pale intensity and bright clarity in appearance. The nose shows medium plus intensity with a youthful development and aromas of lychee, pineapple, candied banana, melon and gooseberry. The palate is dry with medium plus acidity, body, flavor intensity and length, showing additional notes of grapefruit, green apple and honey. The lively, refreshing acidity and expressive fresh fruit in this wine should complement a variety of seafood dishes, as well as fresh salads and rich cheeses.
Bottled: Dec 8, 2009
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