Chef Tyler Florence and the Michael Mondavi family, long-time Napa Valley vintners, share a passion for pairing food and wine. Now Tyler has teamed up with Rob Mondavi, fourth generation winemaker, to craft a Sauvignon Blanc from the finest spots along the eastern flank of Napa Valley. They explored many blends before landing on exactly the right balance of fresh citrus and tropical fruit flavors and crisp acidity in Blend #4.
The 2010 vintage in Napa Valley was late, cool, and long. A very wet winter caused bud break and the start to the growing season to be delayed from average by a couple of weeks. The cool weather continued throughout the summer, with foggy mornings, clear afternoons, and cool evenings. Harvest of the Sauvignon Blanc grapes did not begin until the middle of September, several weeks behind usual. This required a lot of patience in the vineyards, waiting for the optimal time to pick, but allowed for a slow and steady ripening of the berries to maximize the grapes' concentration and deepen their complexity.
Tyler Florence Sauvignon Blanc is a unique blend of fruit sourced from both the warmer Oso Vineyard (50%), located in Pope Valley, and the cooler Milliken Vineyard (50%) in the southern part of Napa Valley. Fruit was harvested in each microclimate at optimum ripeness for grapefruit, star fruit, melon and tropical fruit character balanced by vibrant acidity. The beautiful result is a layering of flavors, elegance, and finesse.
Tyler and Rob set out to maximize fruit expression in our 2010 Tyler Florence Sauvignon Blanc from Napa Valley. They used cold tank fermentation to emphasize the purity of the fruit and enhances its aromatics, and barrel fermentation to add subtle creaminess and length.