Block House Sauvignon Blanc 2023
Yountville

Tasting Notes

The 2023 Block House Vineyard Sauvignon Blanc opens with an enticing bouquet that captures the essence of a summer garden. Aromas of ruby red grapefruit and ripe peach immediately greet the senses, intertwined with a hint of juicy guava. Subtle undertones of lemongrass and fresh tangerine add a refreshing and vibrant complexity, inviting you to take the first sip.

On the palate, this Sauvignon Blanc delivers a dynamic interplay of flavors that mirror its aromatic profile. The bright acid provides a lively backbone, enhancing the mouth-watering juiciness of the ruby red grapefruit and ripe peach. Guava notes lend a tropical vibrancy that is beautifully balanced by the zesty brightness of fresh tangerine. A whisper of underripe pineapple adds a nuanced tartness, creating a layered and refreshing tasting experience that is both invigorating and sophisticated.

Vineyard

Located in the eastern part of the Yountville AVA, the vineyard features diverse alluvial bands of sedimentary soils and clays, interspersed with volcanic outcrops. Due to its proximity to the San Pablo Bay, Block House Vineyard experiences a cool climate, often shrouded in cold, damp air until early afternoon. This coolness allows the Sauvignon Blanc grapes to enjoy extended hang time, which is crucial for developing their bright acidity and intricate fruit flavors. The unique combination of soil and climate conditions results in Sauvignon Blanc wines that are renowned for their lively citrus scents, tropical fruit flavors, and crisp, refreshing finish.

Block House Vineyard was first established in 1836 by George C. Yount after he received the Rancho Caymus land grant from General Vallejo. The vineyard's name, Block House, is derived from Yount’s initial Kentucky-style defensive outpost on the western frontier of the Mississippi River. It is considered to be one of the oldest vineyards in Napa Valley.

Winemaking

This Sauvignon Blanc was hand harvested in the cool, early morning temperatures to preserve freshness then gently crushed before being pressed directly to neutral French oak barrels for fermentation. It went through native fermentation before being aged for 8 months on its lees. The wine was bottled unfiltered and unfined.