2005 Avenius Sauvignon Blanc
[tasting notes November 2016: aroma still very mineral along with some hay and apple skin; palate has fresh acidity and good structure, but some of the fruit has faded. Drink up! especially with oysters on the half shell (JL)]
Pungent gooseberry, kiwi, wet stone and lime zest.
Sassy and wild with lots of bracing, mineral acidity.
Simply prepared fish and shellfish. Fresh vegetables with lemon zest.
Avenius Vineyard is owned and operated by Shari Avenius who is also Linden Vineyard’s director. It is located on the Blue Ridge one half mile north of Linden Vineyards at an elevation of 1,300 feet on a steep northeast facing slope. Soils are well- drained rocky greenstone and shale. The vines were planted in 1996 and are trained on the French lyre trellising system.
The vintage started very slowly with a very cool spring, delaying bud break several weeks past normal. Early summer was slightly dry and cool became progressively warmer. A welcomed hot August helped accelerate veraison and ripening. We were still a few days behind normal ripening as September gave us perfect warm days and cool nights. The Sauvignon Blanc grapes had wonderful balance, good acidity and aromatics. Little or no sorting was required. There was essentially no rain in September, which gave great concentration and sap to the wines. Harvest was September 20, 2005.
The goal of my winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape. The winemaking is very simple. The grapes are destemmed and lightly crushed, the juice is settled overnight. VL3 yeast starts fermentation immediately. The wine ferments for about 30 days at 60F in a stainless steel tank. The wine is aged on its light lees in tank and bottled in the late winter. 280 cases produced (both 750 and 375ml bottles).