Mayacamas Sauvignon Blanc
Mt. Veeder, Napa Valley
Vineyards and Winemaking
Each year we strive to create wines that reflect site, vintage, and style. Our grapegrowing and winemaking processes seek to highlight the precision and minerality of mountain grown Sauvignon Blanc. Our two Sauvignon Blanc blocks are on the west side of our 475-acre Estate at elevations ranging from 2,100 ft to 2,200 ft. There are numerous soil profiles across these blocks, including fractured volcanic cobbles, gravelly loam and cobbled clay. Planted on southeast and southwest facing slopes, these vines have great ripening exposure. The plantings are primary Clone 1 with some Sauvignon Musqué included. The vineyards have been farmed organically since 2013.
Sauvignon Blanc harvest is typically the last week of August or first week of September. The grapes are hand harvested early in morning and delivered to the winery cold to preserve their integrity. Our winemaking team then inspect and sort clusters as we begin the pressing process. The grapes are pressed whole-cluster at low pressures in our horizontal tank press. Juice settling and clarification occur at cool temperatures in stainless steel. The juice is then racked off lees and moved to oak cooperage and stainless-steel drum for alcoholic fermentation.
Fermentation typically takes two to four weeks at cellar temperature– though each lot has its own unique fermentation dynamics. Bâtonnage may be used with slower fermentations but is not typical. Malolactic fermentation is prohibited.
Fermentation and aging occur in 60-gallon (228L) French oak barrique, 132-gallon (500L) puncheon and 80-gallon (300L) stainless-steel drums. No new oak is used. Élevage is 6 to 8 months – vintage dependent.