This Sauvignon Blanc shows a true sense of place, coming from outstanding sites in the Rutherford American Viticultural Area (AVA), with the majority from our own estate vineyards on the Eastern Rutherford bench. Rutherford, which is located in the heart of Napa Valley, has the perfect climate and soils that are ideal for Sauvignon Blanc.
This Sauvignon Blanc is a classic expression from this special grape-growing district, offering aromatically intriguing Rutherford notes of citrus, white peach, lychee, honeysuckle, jasmine and spiced white pepper. On the palate, the wine is fresh and lively, showing flavors of Meyer lemon, ripe white peach, and crème de citron.
The 2020 season will be remembered beyond the typical harvest season. It was a warm, dry winter with rain and cooler weather not arriving until the end of March. While the mild spring season was a great early start, our winery working conditions had extensive safety protocols due to the COVID19 pandemic. Summer brought very cool mornings and very warm days, but harvest was interrupted by wildfires across California, occurring as grapes started to be picked. We were very fortunate that none of our vineyards were in the active fires areas. While the red wine harvest will be smaller yielding, and one of the most challenging in history, our winemakers remained optimistic and complimentary of the high-quality from this unprecedented vintage.
This Sauvignon Blanc shows a true sense of place, coming from outstanding sites in the Rutherford American Viticultural Area (AVA), with the majority from our own estate vineyards on the Eastern Rutherford bench. Rutherford, which is located in the heart of Napa Valley, has the perfect climate and soils that are ideal for Sauvignon Blanc. Each block was picked at its peak maturity and fermented separately to increase the complexity of the wine. Sauvignon Blanc grown in Rutherford creates a wine that is rich and round with tropical fruit undertones.
After hand-harvesting and gently pressing the clusters, the juice was fermented with specifically selected yeast to enhance the wine’s intense fruit expression. Malolactic fermentation was blocked to preserve the pure fruit character. A majority of the wine was fermented in stainless-steel while a small portion was fermented and aged in new French oak. The oak aided in increased flavor complexity and richness of texture due to bâtonnage (stirring) and sur lie (on the yeast) aging.
Beaulieu Vineyard Winemaker Trevor Durling, presides as only the fifth winemaker in the winery’s 119-year history. A native Californian, Trevor was raised in Sonoma County, the heart of Northern California’s wine country. With a love of agriculture, science and cuisine, Trevor pursued his studies at the University of California Davis in the Viticulture and Enology program. As winemaker at Beaulieu Vineyard, Trevor incorporates his passion for creating fine wines, while preserving the heritage and legacy of Beaulieu Vineyard.