Fumé Blanc, Sauvignon Blanc
2015
Growing grapes sustainably has always been a top priority at Grgich Hills. All vineyards are certified organic and farmed biodynamically. This agricultural philosophy treats the Earth as a living organism and uses homeopathic preparations, cosmic rhythms, and nature’s basic life forces to bring about balance between the grapevines and the Earth. Since 2006, the entire 366 vineyard acres are biodynamically farmed – the country’s largest biodynamic vineyard acreage. Grgich Hills owns five...
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The growing season started out with unseasonably warm temperatures in the late winter and early spring, triggering early bud break. Colder temperatures in May slowed grape development, which coupled with the fourth year of drought, resulted in fewer grapes in 2015. The harvest was one of the winerys earliest in memory with the berries smaller than usual, but packed with flavor and color.
Relying on naturally-occurring yeasts, 80% of the grapes were fermented in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. The wine was then aged for six months on its lees (the spent yeast) in neutral barrels.
The combination of the right clones and cool growing region produced juicy tropicalvfruit and lemongrass flavors with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled seafood, chicken, oysters, creamy pastas dishes and summer salads.
Vibrant and generous aromatics lead to a flavorful palate and lingering finish. This wine offers a tantalizing combination of flinty aromas, pithy citrus flavors and an energizing, palate-refreshing presence.
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Farmed under Biodynamics at Grgich’s American Canyon and Carneros estate vineyards, this wine has the intensity of flavor that fruit can give at the peak of ripeness. The depth of that fruit flavor ranges from tart pear skin to kumquat, both brisk and resonant. Its underlying earthiness parallels the structure of a classic Loire chenin; a sauvignon that’s refreshing with river fish and big enough for foie gras.
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A grip of reduction on the nose in tones of flint and matchstick is consistent for the producer's style. On the palate are light-bodied layers of green olive, pineapple, peach and lemon, a contrasting set of fruit and savory elements that work seamlessly together.
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Aromas of wet stone, sliced peach and fresh flowers. Medium- to full-bodied with citrus acidity and fresh stone fruit. A little phenolic tension here, too, with refreshing tannins at the finish. From organically grown grapes.
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Dark golden-hay in color, this white was fermented mostly in 900-gallon French oak foudres, with the remainder fermented in smaller French oak barrels. Nutty lime and gooseberry provide intrigue and saltiness against bright acidity, making for a complex and compelling impression on the palate.
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A medium-bodied, crisp and fruity white with classic aromas and flavours of fresh grapefruit, guava, passion fruit and bell pepper. Flavourful. From organically grown grapes.
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This 100% estate-grown wine is the inaugural vintage that’s certified biodynamic. Free sulphur: 10 mg/L. Grgich taps estate parcels in American Canyon and Carneros for this racy but deep-flavored effort. The 2010 is particularly dramatic, full of verbena, kaffir lime, apricot and melon flavors, with an intense freshness but subtle weight. They’ve embraced a style that transcends the old-time moniker – as even they seem to know, adding “Dry Sauvignon Blanc” on the label. JB
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Mike Grgich's Napa legacy is in spectacular form right now, with this dramatic verbena-accented bottle from biodynamically farmed estate parcels in American Canyon and Carneros. Racy but deep flavored, it's a style that - for all the quaintness of the name - is very much a sign of the new Napa.
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