Bink 2005 Sauvignon Blanc, Randle Hill Vineyard

Appellation America "Appellation Signature" Selection:
“Blossoms on the tongue with layers of sweet fruit and savory herb flavors balanced by mouthwatering, citrusy acidity.” (Yorkville Highlands Discovery Tasting: April 11, 2006)

Winemaker Notes:
A total of 2 3/4 tons of Sauvignon Blanc was harvested at 24.4 Brix on October 3rd 2005. We transferred the whole fruit into a bladder-type press, pressed the juice into a stainless steel tank and cold-soaked for 48 hours. At the end of 48 hours we racked the juice off the solids and adjusted the tank temperature to 50 degrees F. When the juice came up to temperature we inoculated with VL3, a commercial yeast developed specifically for Sauvignon Blanc. Primary fermentation lasted for 25 days. When primary fermentation was complete we adjusted the temperature back down to 32 degrees F for storage.

The Sauvignon Blanc was fermented and aged in all stainless steel to allow the fruit aromas and flavors to shine through. The wine was heat and cold stabilized and there was not any malolactic fermentation.

Tasting Notes:
Fresh aromas of honeysuckle, comice pear and mango with flavors of grapefruit and an underlying minerality.

Technical Notes:

Appellation:	Yorkville Highlands
Harvest:	October 3, 2005
Brix:	24.4
Alcohol:	14.7%
pH:	3.32
TA:	0.63
Fermentation/Maturation:	25 days with VL3 yeast / 60 days in Stainless Steel