In The Vineyard with Pat Henderson | April News 2012

Spring has arrived in the Sonoma Valley as evidenced by the mild weather, blooming daffodils & fruit trees, and budding grapevines. This is also the time that our new vintage of Sauvignon Blanc is bottled making it one of the first wines released from the 2011 vintage.

Since our Sauvignon Blanc is fermented and aged in stainless steel and does not go through malolactic fermentation, the fresh grassy and tropical aromas that are present in the fruit when it is picked really carry through into the bottle. Tasting a glass of the wine is the next closest thing to being in the vineyards in September and popping a ripe grape in your mouth. The 2011 growing season began with a cool and late spring followed by a mild summer. Our Sonoma County Sauvignon Blanc vineyards set a very light crop with some of the vineyards coming in at less that 1.5 tons/acre. The short crop for the vintage might have been bad news for growers and wineries, but it resulted in some of the most flavorful grapes that we have seen in years.

Kenwood Vineyards Sauvignon Blanc is sourced from vineyards located throughout Sonoma County’s best appellations using the natural diversity of terroir to create a wonderfully complex blend of flavors. The Dry Creek and Alexander Valleys provide ripe tropical notes, the cooler Russian River and Carneros regions provide acidity and structure, and our own Sonoma Valley, in which the winery is beautifully situated, adds balancing notes of citrus and fresh herbs. The result is a crisp and delicious wine that is an excellent accompaniment to all forms of seafood as well as light pasta and chicken dishes. But there is no need to wait for dinner; I find it also a great apéritif to enjoy while I cook!

Cheers,
Pat Henderson
Senior Winemaker
Kenwood Vineyards