Sauvignon Blanc 2021


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Hailing from old-vine Sauvignon blanc vines from Venturi and Upton vineyards in Mendocino County, is not your typical Sauvignon blanc, but has plenty of Sauvignon blanc typicity. Fresh tropical aromas are cut with a green minerality and bright and fresh acidity.

Overview: Populis was born from the desire to make lighthearted, naturally made, extremely drinkable wines from exciting Old-vine vineyards in Mendocino County.

Varieties: Sauvignon blanc (100%).

Production: 625 cases.

Vineyards: Venturi Vineyard, Mendocino County, CA and Upton Vineyard, Redwood Valley AVA, Mendocino County, CA

Soils: Venturi Vineyard is located just north of Ukiah, in the Calpella Valley, on predominantly Pinole gravelly loam soils. Containing a mixture of sandstone, shale and quartz, these deep, well drained soils were formed from alluvial flows, depositing fist-sized stones along the way. Highly deficient in organic matter, the moderately acidic soil pH allows for optimal nutrient uptake to allow the vines to thrive. Pinole soils are some of the most sought after soil types in Mendocino County. Upton Vineyard is located in Redwood Valley and has similar soils, but the higher elevation and proximity to the mountains gives the region a slightly cooler climate.

Farming: Larry Venturi is a 3rd generation farmer tending to vines planted on his family's historic site in Calpella (Ukiah), in Mendocino County. Planted in the late 1940’s, this nearly 70 year-old vineyard is one of California’s oldest sources of Sauvignon blanc. The vines are head trained and have been dry farmed since inception. Farming is CCOF organic. Jan and John Upton have farmed these 60+ year old vines organically for over thirty years.

Vinification: Whole clusters were pressed directly. The juice was allowed to settle overnight and decanted off the grape solids. The juice fermented separately in stainless steel tanks. No sulfur or inoculation was made at this point and the alcoholic and malolactic fermentations were 100% indigenous. The wine was blended in January for a bottling in February following the harvest. It was bottled with no fining or filtration. 18ppm total SO2.

Tasting Notes: The mouthfeel is characterized by laser-like acidity, while the aromas and flavors strike a balance between greenness and riper opulence, resulting in a style that is uniquely Californian. The old-vines give this Sauvignon blanc an additional dimension of depth and complexity. The minimalistic approach in the cellar lends a wine that is highly drinkable and digestible.