Hopland (75%) & Yountville (25%)
Hopland is home to ideal Sauvignon Blanc growing conditions, where warm daytime temperatures give way to unusually cool nights – a combination that allows Sauvignon Blanc to achieve maximum ripeness while retaining varietal character and great acidity. Yountville, which is a little warmer than Carneros and a little cooler than St. Helena, has great drainage with clay-loam soils. This cool microclimate is known for vibrant fruit and balanced acidity.
VINEYARD & CANOPY MANAGEMENT
The vines were planted in 1994 making this the 20th leaf. Our grower in Hopland farms this fruit organically and is a sustainable operation. The vines are cordon trained with a VSP system and basal leafing on the shady side of the canopy. The vineyard produces 4-5 tons per acre and we pick ripe at 23.5-24 Brix. We also use the same dash of organically grown Yountville fruit we have always used to round out the palate.
After juicing and cold settling for 48 hours we rack the juice clean and ferment in tank cold for over a month's time to preserve the fruit character and to develop complex aromas. The wine sees no oak and it doesn't go through malolactic fermentation.
Alcohol: 13.5% – refreshingly balanced in today’s world of high-alcohol wines.
TA: 6.15 pH: 3.45
This refreshing Sauvignon Blanc has a pale to light straw color. The aromas expressed are mainly citrus with lemon-line with honeysuckle notes. The palate is juicy with tropical mango and papaya flavors which are backed by ample acidity thanks to the cool climates of Hopland in Mendocino county. The finish is a melange of citrus including key line, lemon tart and orange blossom with lip smacking acidity that begs for oysters on the half shell.
ABOUT LAELY HERON & HERON WINES
An unconventional childhood – living in mining towns on four continents – fostered Laely’s love of travel, adventure and a desire to explore and to experience the cultures, foods and wines of the world. Wanderlust and curiosity have led her on many paths including studying winemaking in Bordeaux, opening a restaurant and importing wine in Denmark, and pursuing Master of Wine studies.
With this love of wine and an entrepreneurial spirit, she started Heron Wines in 1994 with little more than a credit card, a "business plan" sketched out on a napkin, and an idea to make great and affordable wine. When she started Heron Wines, it was unusual for an American woman to be making her own wine in France. Now Heron Wines is making wine in three countries. From the beginning, the goal has been simple: for each wine, find the best vineyards and the best regions wherever in the world they may be.
Even today, Laely continues her global exploration to make distinctive and delicious wines from the best places on earth.