2018 Sauvignon Blanc Hopkins Ranch
Flavors of pink grapefruit, lemon sherbet, and honeydew melon compliment this refreshing wine.
Our Sauvignon Blanc offers vibrant aromas of jasmine, orange blossom, and floral notes. On the palate the wine enters with juicy acidity and follows with a broad mouthfeel and subtle creaminess. The flavors of pink grapefruit, lemon sherbet, and honeydew melon compliment this refreshing, balanced wine.
Hopkins River Ranch is located in the heart of the Russian River Valley southeast of the town of Windsor. We harvest Sauvignon Blanc from two different blocks of the vineyard. The first pick comes from a 40-year-old block of an unknown clone, some of the oldest Sauv Blanc vines in Sonoma County. The second pick is from a valley floor block nestled between Eastside Rd. and the banks of the Russian River itself.
Like the rest of the North Coast, the 2018 harvest was bountiful at Hopkins Ranch. Picking started 3-4 weeks later than it had in recent years. Ripening was slow and we saw full flavor maturity in the grapes with more tropical fruit flavors than the greener grassy notes that Sauvignon Blanc can be known for. As usual, we fermented the two blocks in a combination of older oak barrels and stainless steel tanks. The wine was aged in 2/3 oak and 1/3 stainless for four months before bottling.
91 points JamesSuckling.com
89 points Wine Spectator
Price$25.00 ($25.00 / bottle)
It didn’t take long before we fell hard for Pinot Noir. We were living in San Francisco and Matt was working at Bacchus & Venus in Sausalito, right at the moment when the Sideways effect was propelling California Pinot Noir to new heights. After the drive home across the Golden Gate Bridge, he would usually arrive at our shoebox apartment with a leftover bottle or two from the day’s tastings. We would eat dinner and drink some incredible wines, and think about our future. Was it possible to one day make our own Pinot Noir?
Suddenly it was 2007 and we were engaged and driving a U-Haul to start a new life in Sonoma County. After an internship at Siduri, Matt began working at Vinify, a custom crush winery full of people who were living their winemaking dreams. It was an ambitious, contagious environment. The bug bit hard, and it was not long before we purchased our first ton of grapes.
Vaughn Duffy is now part of the boom of first-generation winemaking families in California. We feel lucky to be living in a time when hard work, creativity and a little help from your friends can trump the need for huge amounts of capital investment. Two kids who didn’t really know any better can now get their wine on the shelf next to the icons who inspired them to make wine in the first place. We invite you to be a part of the journey ahead.
All the best,
Matt Duffy & Sara Vaughn