2007 White-Tufted Sunbeam Sauvignon Blanc

2007 WHITE-TUFTED SUNBEAM SAUVIGNON BLANC

CENTRAL COAST

 

THE HUMMINGBIRD MANTRA

Hummingbirds have been a part of Clos LaChance lore since the first vintage in 1992. Vintners Bill and Brenda Murphy chose the hummingbird as the symbol for Clos LaChance Winery due to its territorial nature and ability to chase away the grape-eating birds from the vineyards. Each wine in the Hummingbird Series is named for a true species of Hummingbird—a species that we feel has similar characteristics to the varietal. The White-Tufted Sunbeam hummingbird inhabits open shrubby hillsides and subtropical highland regions in Peru. The body has a bronzy sheen, with a magenta reflection on the lower back and rump. The name “White-Tufted Sunbeam” originates from the tuft of white feathers on the central breast of the bird. The White-Tufted Sunbeam hummingbird is actually somewhat submissive, which is unusual behavior for most hummingbirds. It might have something to do with the Giant Hummingbird, another species that shares the White-Tufted Sunbeam’s habitat in Peru.

 

VINEYARDS

The grapes for the White-Tufted Sunbeam Sauvignon Blanc were sourced from the Clos LaChance Estate Vineyard in San Martin, CA. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed onsite, ensuring the highest quality fruit possible.

 

WINEMAKER‘S NOTES Aromas of grass, gooseberry and meyer lemons jump from the glass, along with a hint of minerality. Flavors of gooseberry translate to the palate, with a pleasant grassy/herbal component. Citrus fruits and wet stone. Balanced acids make this a nice wine to pair with creamy cheeses.

 

 

 

WINEMAKING

The 2007 Sauvignon Blanc is a blend of 78% Sauvignon Blanc and 22% Semillon. The grapes were hand-picked and hand-sorted. The fruit was whole-cluster pressed and cold-settled for 48 hours. 88% of the juice was racked and fermented at 40-45 degrees in stainless steel tanks. The remaining 12% was fermented in neutral/used French oak barrels. Post fermentation, the wines were racked, blended, sterile filtered and bottled.

 

VINTAGE

“In for the long haul” was the mantra of the Clos LaChance harvest crew in 2007. “It was the harvest that never ended,” claims Stephen Tebb, Director of Winemaking Operations. A mild winter and dry spring led to early budbreak.

With everything a few weeks ahead of schedule from the get-go, harvest 2007 began early at the Clos LaChance Estate Vineyard. The Sauvignon Blanc grapes started coming in on August 23. The weather cooled significantly the second week of September, stalling the ripening process. Fortunately, things heated up again several weeks later and the warm Fall weather held out through the end of October. Overall, the crop was a little lighter then the past few vintages.

Berry sizes were small, resulting in a greater skin-to-juice contact ratio, providing the backbone for excellent quality wines.

 

FOOD PAIRING (recipes at www.clos.com)

Artichoke Dip, Caesar Salad, Grilled Sea-Bass with Mango and Roasted Red Peppers, Frutti di Mare, Brie and Goat Cheese.