The Sauvignon Blanc grape is often considered a “chameleon” grape, as it will happily adapt and then showcase a sense of “terroir” – that enigmatic adjective that combines all the factors of site, climate, soil and vine. When planted in a location where days are warm and nights are cool, the best of the grape can shine through. The last factor that is needed in order to craft an extraordinary wine from this versatile grape is viticulture and farming. At Great Oaks Ranch, the stars are in alignment for all of these pieces of the Sauvignon Blanc puzzle. Meticulous cultivation by Buona Terra Farming, the much heralded Musque clone of the Sauvignon Blanc grape and the ranch itself – a near perfect site for climate and soils. Located at the eastern end of the Santa Ynez Valley, in northern Santa Barbara County, the Great Oaks Ranch vineyard enjoys warm sunny days and cool, crisp evenings. The growing season is one of the longest in California, allowing the grapes to gradually ripen to perfection on the vine, moving past Sauvignon Blanc’s grassy flavor profile and into the stone fruit and melon range. Yet the cold nights keep a lively acidity in the grape, resulting in wines of tremendous flavor, balance and crispness.

2006 was an exceptionally long vintage, with temperate summer weather and little rain. The result was a smaller than average crop harvested in late-September. These semi-drought conditions, however, produced clusters of incredible concentration and quality.

After hand harvesting in the early hours of the day, the grapes were transported to the winery, where winemaker Andrew Murray whole cluster pressed the golden-green grapes to stainless steel tanks for a slow, cold fermentation. Upon completion, the young wine was transferred to neutral French oak barrels for ten months of aging. Malolactic fermentation was inhibited to showcase the varietal characteristics of the grape and the site specific terroir of Great Oaks Ranch. The 2006 Sauvignon Blanc was bottled one year after harvest and cellared in bottle for nine months prior to release to allow the layers of textures, flavors and acids to integrate.

At first glance, it is evident that this is an exceptional wine. A beautiful pale green-gold, almost of spun gold, shimmers in the glass. A first swirl produces a bouquet of lemon-lime, honeysuckle and hints of the tropics. Remembrances of magnolia on a summer night linger as a first sip coats the palate and wakes up the taste buds. A lively acidity, citrusy with key lime overtones, leads to kumquat, guava and the characteristic lychee notes that seem to always be present in Great Oaks Sauvignon Blanc. Beautifully balanced, the aromatic profile continues to surround the palate, with hibiscus tea like tannins providing an intriguing contrast to the lemon meringue pie texture.

Superb as an aperitif, the 2006 Sauvignon Blanc will shine with cream based pastas, grilled fish and fresh summer salads. We really enjoy Seared Sea Bass with Fresh Herbs and Lemon and/or our favorite Crab Cakes with this wine.

Release Date:	July 2008
Production:	141 cases of 750ml bottles
Vineyard Location:	Central-Eastern edge of the Santa Ynez Valley, from a raised knoll in the block. North-South row orientation. 1,200 vines per acre.
Yield:	Restricted to 3.0 tons per acres. Harvested by hand September 26, 2006
Varietal Composition	100% Sauvignon Blanc. 100% Musque clone.
Fermentation:	Spontaneous fermentation started in stainless steel with native yeasts. Finished in neutral French Oak barriques, sur-lie.
Alcohol:	13.9%
pH:	3.41
TA	6.2 g/L