Wine By Nine

White Wine by St. Supery from Napa Valley, California. Blend: 55% Sauvignon Blanc and 45% Semillon Wonderful aromas of honeysuckle, citrus blossoms and melon show up quickly in the aroma. They are soon married with barrel scents of toast and vanilla to create an intoxicating fragrance. On the palate are flavors of pear and peach from the Sauvignon Blanc while creme and lemon meringue come from the Semillon. With the blend of these two classic varietals this wine will age beautifully for years to come becoming even more complex.

White Wine by Flora Springs from Napa Valley, California. Soliloquy is a most unusual wine. Its basis is the old Sauvignon Blanc vines that give it its unique character that is reminiscent of a garden of honeysuckle, peaches and spicy fruit. We have planted the Sauvignon Musque\\xA0\\xA3lone in the vineyard in anticipation of the decline of our old vines. Sauvignon Musque\\xA0\\xA5xhibits many of the same characteristics of the old Soliloquy vines but has the bonus of more power. My philosophy with Soliloquy is to deal with it as gently as possible. This means that I do not use any small barrels. Instead, I rely on sur lies aging to round out the wine and give it a silky mouthfeel.

White Wine by Beringer from Sonoma County, California. The 2006 Alluvium Blanc is predominantly Semillion (47%) and Sauvignon Blanc (43%) with small amounts of Chardonnay (8%) and Viognier (2%). All of the Sauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak and stirred on the lees twice a month during barrel aging because Laurie wanted a round, lush mouthfeel in the wine and vanilla, nutty-toasty oak aromas and flavors. Nearly all of the wine was aged in new and once used French oak (1/3 new) for eight months in an effort to create a good balance between the fruit flavors and oak nuances. The wines underwent malolactic fermentation (90%) to bring a creaminess that balances the crisp acidity of the Sauvignon Blanc. After nine months aging, Laurie blended in the Chardonnay to add structure and lushness, along with Viognier to enhance the honeysuckle aromas. The proprietary Alluvium name pays homage to the alluvial soils of Knights Valley. We select the best blend of white varietals from vintage to vintage. For the 2006 Alluvium Blanc, bright citrus, nectarine and melon aromas lead into a mouthcoating creaminess balanced by bright fruit characteristics with hints of toasty oak, honey and lemon zest. This wine reminds me of a fig tart with just a touch of sweetness. -Laurie Hook, Winemaker