The 2006 Mohr-Fry Ranch Sauvignon Blanc is sourced from the same vineyard in Lodi that we have used for this wine since the 2000 vintage. Once again, this wine was fermented and aged in stainless steel to retain the crisp, clean tastes in the wine. The nose is wildly fragrant with aromas of fresh straw, kiwis and a hint of the tropics. It has an amazingly round mouthfeel for having been aged in stainless, a nod to Gustavo’s expertise in the cellar. There is a pronounced mineral/steel character to the finish on the wine that makes it the perfect wine to pair with soft goat cheeses, sushi, crab cakes and, especially, oysters. 500 cases produced.

Tasting Notes:

"Delightfully 'green' this new sauvignon blanc is from the same Lodi Mohr-Fry Ranch but exibits all of the characteristics of a 2006 vintage. This wine was fermented and aged in stainless steel, it is crisp, citrusy and has a wonderful full mouthfeel. Enjoy this with oysters, crab cakes and all things spicy."

This is the 5^th year for fruit from these great growers.  We love what they are doing in the vineyard so much that we vineyard designate for them.  2005 saw a huge crop of grapes come in.  There were even temperatures with an extended ‘hang’ time that heightened the flavors in the grapes.

The fruit was harvested at 22.5 brix, French yeast was added and the wine was fermented and aged in small stainless steel tanks to preserve the crispness that we like.

The wine was bottled in May, 2006 and we produced a total of 600 cases.  The alcohol is 13.2% with .3% residual sugar remaining.  Enjoy the lush aromas of lychees, the tropics and light herbal notes.  The wine has a balanced acid level that is refreshing and clean, finishing with the flavors of pears, yellow straw and honey.  This is our favorite wine to have with seafood, especially oysters and crab.

This chardonnay is 100% Chardonnay, all from a single vineyard block in the Carneros region. This is the 8th year that we have harvested the same fruit from this vineyard and we are pleased with how the vines are maturing. The fruit was harvested at 24 brix. It was fermented down to 12% in stainless steel then broken down to allow some of the wine to age in neutral French oak and 25% to finish fermenting in stainless steel. Two different yeasts were used and the wine remained in the oak for 18 months. The wine was bottled in May, 2006 with 300 cases produced. There is a beautifully integrated oak finish to the wine, with flavors of vanilla, pears, pineapple and a brioche toastiness. It has a rich, full mouth that finishes with caramel and citrus. The sexy, lingering mouth will make you want more. This is incredible with salmon yet big enough for veal and pork dishes as well.