2008 Reserve Sauvignon Blanc

Raymond Sauvignon Blanc grapes come primarily from small, secluded vineyards in the south eastern portion of the Napa Valley where day time temperatures tend to be slightly warmer than the main valley floor and have generally shorter growing seasons as well as a small vineyard in Jameson Canyon, just East of Carneros, where overnight fog and cool afternoon breezes help to evenly ripen the grapes. These areas are ideal for producing crisp, clean, mineral and melon toned Sauvignon Blanc fruit. We also source grapes from a small vineyard south of Yountville which develop citrus toned Sauvignon Blanc fruit. The 2008 growing season was marked by mild spring and early summer temperatures, evenly ripening the grapes. A heat spike at the end of August brought in some varietals earlier than usual, but mild temperatures prevailed for the remainder of the growing season. Raymond’s Sauvignon Blanc grapes were picked the last few days of August and the first week of September.

After whole cluster pressing the grapes, Raymond’s winemakers used a long, cool fermentation process followed by cellaring completely in stainless steel prior to bottling. This produces a wine with crisp acidity and captures the flinty, citrus aroma and flavor characteristics of this versatile variety. A small amount of Semillon was added to the final blend as a compliment to the citrus of the Sauvignon Blanc and to provide added richness to the wine.

A delicious choice on its own or served with a wide variety of foods, from sushi, raw or barbequed oysters, grilled white prawn cocktail, steamed mussels with pommes frites, seared scallops over creamy mashed potatoes, pan roasted halibut with caper butter sauce or Ahi tuna burgers with Wasabi aioli. A perfect picnic and Sunday brunch wine. Also, try with ethnic cuisines such as Pad Thai, fresh spring rolls with peanut sauce or spicy Indian red curry.

Staff favorite!