2014 I Block To Kalon Vineyard Fumé Blanc
Please note: The I Block To Kalon Vineyard Fumé Blanc is only available for purchase from the Winery or by calling (707) 968-2020.
Our I Block Fumé Blanc is the ultimate expression of our To Kalon Vineyard old vine Sauvignon Blanc.
- Genevieve Janssens - Director of Winemaking
100% Sauvignon Blanc
The deep rooted, low yielding vines in the historic I Block of our To Kalon Vineyard provide incredible vibrancy of fruit balanced by fullness and weight, with Asian pear and tangerine citrus layered by subtle notes of verbena flowers, mineral and marzipan in our most complex expression of Sauvignon Blanc.
The I Block in Robert Mondavi Winery's To Kalon Vineyard provides 100 percent of the fruit for this treasured Fumé Blanc. I Block is a famed vineyard site in Napa Valley's Oakville AVA that is believed to be the oldest Sauvignon Blanc vineyard in North America — and the finest in the To Kalon Vineyard. The old vines are head-trained with no wires and are never irrigated. Through the years they have learned to self-regulate to produce just the right amount of fruit that they can faithfully ripen. To Kalon soils are well-drained, allowing the roots to dig deep. Combined with dry farming, this results in intensely flavorful fruit with a fine mineral character, concentration, and opulence.
Grape Sourcing: 100% I Block, 100% To Kalon Vineyard, 100% Oakville AVA, 100% Napa Valley
Date planted: 1945
2014 started with worrisome, drought-like conditions, and many feared a parched, dry spring as in 2013. Refreshingly, spring rains came in February and into March providing water for the soils and filling reservoirs. The wine growing season will most be remembered for the August 24th Napa earthquake that occurred just as harvest was commencing in the Napa Valley. The vines were not affected and harvest finished early, bringing in beautiful, healthy fruit. Our select I Block grapes from the To Kalon Vineyard were harvested between August 15th and August 22nd.
The grapes were hand harvested in the cool of the morning and gently pressed as whole clusters, minimizing skin contact to retain freshness and vibrancy. All of the juice was barrel fermented in French oak, 25% new, for a slow, cool fermentation. To retain crisp acidity as a balance to the richly flavored fruit, the wine was not allowed to undergo malolactic fermentation. The wine aged on its lees (sûr lie) for nine months and was hand-stirred (bâtonnage) to increase harmony and impart a creamy texture. The wine was bottled in July, 2015.