Already the fourth vintage of"Toquade" Sauvignon Blanc and I am still as excited and passionate as the first time I created this unique wine. The vintages from 2006 through 2009 grew in an organic, dry-farmed vineyard in Yountville, which was planted in 1978. This vineyard has the perfect "Terroir" for Sauvignon Blanc. The soil's water holding capacity and microclimate are optimal for growing grapes that best express Sauvignon Blanc's distinctive flavors.
The weather for the 2009 vintage was quite dry, much like its two predecessors. Luckily, it also rained until May, which minimized any frost damage. Overall, the growing season was cool; the veraison occurred at the end of July. The cool, early growing season, occurring from May to July, was excellent for the berry synthesis of aroma precursors. During the later part of the growing season, the temperature was moderate which provided a slow sugar accumulation in the fruit. One heat spike at the end of August finalized the sugar content. "Toquade" was hand-harvested at the point of optimal flavor development, which occurred early on the morning of August 30. The flavor inherent to the fruit of this Sauvignon Blanc was tenderly extracted in a garage winery located in St Helena. The juice was then fermented and aged "sur lie" in stainless steel barrels for seven months, with weekly stirring to develop the roundness, palate, and texture. "Toquade" was then bottled mid April 2010. "Toquade" is a pure, expression of Sauvignon Blanc fruit from a single vineyard in NapaValley.
"Toquade" has grapefruit, passion fruit, lychee and mango notes, a crispy first mouth with creamy mid pallet, and a long finish that explodes with exotic fruit. "Toquade" can be matched with many foods, including seafood, sushi, bruschetta, cheeses, and white meats. For the goat cheese lover, an aged goat cheese melted on toasted bread over a green salad is delicious.