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After 25 years of wine label design in Napa Valley, Susan and Craig Handly realized that producing their own wines was a natural progression they had unknowingly been headed toward. They stepped out into the brilliant sunlight in 2001 with the release of Terroir Napa Valley 2001, Cabernet and took off running. Terroir Napa Valley consists of single vineyard selections of Sauvignon Blanc, Chardonnay, Merlot and Cabernet Sauvignon and a blend of Dusty Red. Craig Handly is the brilliant winemaker. Pool Boy, takes advantage of the hidden gems owners Susan and Craig Handly find in Napa, Carneros, the Russian River and Anderson Valley. Pool Boy 2010, Sauvignon Blanc was harvested from the ocean breeze influenced region of the Napa Valley. It is a cooler growing region influenced by evening breezes that come off of San Pablo Bay that delivers summer fog into the upper reaches of the Napa Valley which extend the growing season. This Sauvignon Blanc was barrel fermented in 10% new oak and displays aromatics of apple, green pear, honeydew melon, passion fruit, vanilla and a touch of cinnamon. The new oak rounds out this wine's wonderful acid, giving it a supple yet crisp palate and refreshing finish. The grapes were harvested from the Napa Valley floor to create this perfectly balanced wine. It was then fermented in stainless steel and aged in new Hungarian oak for three months to accentuate the bright herbal and white peach components. Sauvignon Blanc produces some of the world's most popular wines. They have a range of distinctive tastes from citrus, green olive and herbaceous characteristics to a range of fruit flavors like green apple, grapefruit and melon. The grape variety was first planted in California in the Livermore Valley in the 19th century. According to the 2009 California Grape Acreage Report, Sauvignon Blanc has over 15,000 acres in California. It is the third leading white wine variety behind Chardonnay. This is classic Sauvignon Blanc exhibiting all the dry, herbal and stone fruit components that we love. The Trinitas particularly offers an additional layer of tight acidity that is a thrill with challenging food from oysters to lobster and beyond. November Limited Series Newsletter (.pdf) |
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