Grape(s): Sauvignon Blanc (Skin Contact)
Localization: Sonoma Mountain, California, United States
Tasting notes: Immediately poured into the glass, it's Guava & Papaya seeds, but as the wine opens up, a brooding side of dried Herbs de Provence & Calvados takes center stage.
The Domain: Planted in 1969, the Herron Vineyard is an acre and a half of Sauvignon Blanc on Sonoma Mountain. This dry-farmed vineyard is one of the oldest Sauvignon Blanc parcels in the United States. These beautiful old vines produce incredible fruit that they tend to, farm, and pick themselves by hand.
In 2014 (their first year working with the vineyard), they made the decision to take half of the fruit and make a skin-fermented wine. At the time, Alex was the Assistant Winemaker at The Scholium Project, and their most popular wine, hands down, was 'Prince in his caves', a skin-fermented Sauvignon Blanc from Sonoma Mountain. As an homage to Abe and to the great skin-fermented wines of Northeast Italy, they decided to experiment with their small Sauvignon Blanc vineyard. The wine they made that year was outstanding, but the years between, whether it be the low yields or overall conditions, kept them from making another 'orange', or skin-fermented, Sauvignon Blanc until this vintage.
The whole cluster, crushed by foot in open-top bins and fermented at ambient Berkeley summer temperatures made for a rose-gold colored wine with the intense tropical fruit aromas we would expect. Immediately poured into the glass, it's Guava and Papaya seeds, but as the wine opens up, a brooding side of dried Herbs de Provence and Calvados takes center stage. Five barrels were produced. This wine will absolutely last decades.