The 2007 growing season started early but was very steady with very few heat waves until early September. Thus the Voss Sauvignon Blanc developed beautifully during the warm summer days and typically cool evenings. We harvested for maturation over two nights in mid August with the various vineyard blocks giving us the breadth of fruit profile.
Our traditional night harvesting during the cool of the early morning helps to retain the vibrant Sauvignon Blanc aromas and flavors. Coupling this with “skin contacting” the fruit for 24 hours before pressing amplified the intense fruit flavors from our Rutherford vineyard. The juice was fermented at cool temperatures in stainless steel tanks over four weeks with selected yeasts that further enhanced the flavors. After racking and blending, the wine was bottled at Napa Wine Company (custom crush facility) in March 2008 using Stelvin screw cap closures.
