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The 2006 growing season began with a very wet winter that lasted through bloom, followed by mild weather up to mid-July. The second part of July saw very warm weather, but the cooling coastal fog rolled back in to the area and brought relief. The ripening period of August thru September was ideal, with moderate temperatures and plenty of sun to gently ripen the fruit. Harvest began in mid-September and was completed by late-September. Overall, the 2006 vintage was one of the best in many years, with sound, ripe fruit and very few defects in the crop.We craft our Frei Brothers Reserve wines in a gentle, traditional style enhanced by the use of modern technology, which makes fruit the focus and showcases the best that each varietal and appellation have to offer.
Once they arrived at the winery, the Sauvignon Blanc grapes were whole cluster pressed to eliminate bitterness and maximize fresh fruit characters. The wine was briefly cold settled and then racked before fermentation. About half of the Sauvignon Blanc grapes were stainless steel fermented and the other half were barrel fermented. The Winemakers sought after a low-oak influence Sauvignon Blanc, so only 54% of these grapes underwent oak aging in prior-used French barrels for 2 months to impart very subtle oak flavors. During this same time, the wine also underwent sur-lie aging to add a layer of complexity. The entire gentle winemaking process resulted in a Sauvignon Blanc that is true to its varietal character and brings out the best of the terroir that Russian River Valley has to offer.Golden yellow with grass and warm pear aromas. Medium-bodied with subtle tropical fruit flavors, such as white nectarines and pineapple, followed by a crisp finish. |
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