Expressive citrus notes of pink grapefruit dance around lime blossoms, spring grasses and elderflower sorbet on the nose. The palate has a crisp zesty entry with just the right amount of richness for balance; full bodied elderflower and hints of lime pie create a lingering succulent finish.
Pairs well with seafood, poultry, grilled vegetables, and salads (think tomatoes, avocado, goat cheese).
Vintage and Winemaker Notes
The grapes for this vintage were grown in Michael’s Vineyard, a twelve-acre plot located at the entrance of our ranch. Temperatures in the valley can change as much as fifty degrees in one day, preserving the natural acids of the grapes while developing rich fruit flavors. The gently sloping hills of this site contain a complex mix of soils and aspects. Sheep graze in the vineyards helping us compost the permanent cover crop.
The grapes were pressed with minimal oxygen contact, and the resulting juice was cold-settled for 36 hours before being racked. Fermentation took place in stainless steel tanks at low temperature. The wine was kept on its lees and stirred once a month. A light filtration was carried out to prepare it for bottling. Three percent of the wine was aged in barrel.
Appellation: 100% Lake County, grown entirely at Six Sigma Ranch
Six Sigma Ranch is 4,300-acre working ranch with nature in mind, integrating small vineyard blocks with the native vegetation, providing corridors for the wildlife. A conservation easement donated to the Golden State Land Conservancy protects for eternity the habitat of deer, bobcat, turkey, wild pig, bear, and other wildlife. We acquired the land in the year of 2000.
Six Sigma Winery was inaugurated on September 28th, 2005, when we processed our first grapes, a beautiful vintage of Tempranillo harvested in Christian’s Diamond Mine Vineyard. We focus on small lot, high quality wines, and every aspect of our winery reflects that, from state-of-the-art equipment to gentle handling and meticulous hand-sorting of the grapes, ensuring that only the best fruit is used in each of our wines.
We have one simple goal in mind for producing our wines: To share the story of the season, the place, and the people who made them. Our story is in every single bottle of Six Sigma wine. We take a natural approach to winemaking as well as farming. Working with Six Sigma methods allows us to take a hands-off philosophy, as we only manage the parameters that are critical to the quality of our wines. We know, for example, that if we carefully control the time and temperature of our fermentations, then unnatural additives to our wines are unnecessary.
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SD, TX, VA, WA, WV, WI, WY
FedEx Ground: Friday, August 17th - Tuesday, August 21st
Six sigma ranch Asbill Valley Sauvignon Blanc 2016
My wife and I tried this wine as a pop and pour at ~40F initially.
Nose- Medium bouquet. I found notes of Pineapple and grass. My wife found soft apricot, lemon bars, ripe pineapple and honey. I agree with the lemon bars. It is inviting not biting as some Sauv Blancs can be on the nose.
Palate- A round rise of acid drifts to tastes of green apple and pineapple. Comparatively lower acid than I associate with many SB
Finish- not a clean acidic finish as might be typical but rather some of the fruit sticks around for a few more seconds.
Overall- This is a softer rounder Version of a Sauvignon blanc. One that might be more suited to a fruit and cheese plate than oysters.
It’s just a comparison between the already discounted 4-pack and the even more deeply discounted full case to help Casematers decide which option to choose. Both choices seem to offer great value, or “QPR” (Quality to Price Ratio)!
Thank you for working with WineDavid to come up with this deal and for your participation here in the discussion forum.
@pupator I was just in Sancerre this past week, and I would have to say our wine is a touch more tropical and floral. Some Sauvignon Blanc’s in Sancerre carry a bit more minerality than ours does. The minerality that I speak of is a saltiness, flintiness, wet stone characteristic and that is something that is not as pronounced in our Sauvignon Blanc. Does that answer your question?
@pupator, @alsixsigma: I don’t know this wine, but in some 60 years of tasting, I have never tasted a California Sauvignon Blanc that could have been mistaken for Sancerre. Some that were very, very good on their own terms, especially some of the Fume Blanc versions, but nothing really Sancerre-like.
Curiously, before 1980 or so, most Sauvignon Blanc wines in California were blended with some Semillon (back then you could label it SB if it was 51% SB). If they had a style they were trying to emulate it was probably white Bordeaux, much of which was a blend of Sauvignon Blanc and Semillon in those days. They weren’t entirely successful with that either, which is what inspired (at least that’s the way I remember it) people like Bob Mondavi to try for a more Pouilly Fume style, which they labeled Fume Blanc. There was a vogue for Fume Blanc that has mostly passed, but a few remain, such as Dry Creek and Ferrari-Carano, both in the Dry Creek Valley. For many years Dry Creek was one of the few Sauvignon Blancs in California (outside of a couple from Napa, like Frogs Leap) I could drink with any pleasure.
@pupator@rpm I would say this SB has some Sancerre-like characteristics especially showing when chilled to about 55 degrees, but as it opens up and gets warmer in the glass it kind of pops out and says HEY i am from California
Some few years back I bought a small lot of the Six Sigma 07’ cab sauv and was pleased to find that to be a very good to great QPR (I bought at a great price point but the emphasis here is on quality.) Based on prior experience, if I were buying wine, I’d buy enough to hold through the summer.
Still holding one last bottle of the 6Sigma to do a mini horizontal against another favored Lake County cab producer’s 07’.
Any updates on Ohio - Michigan -Eastern PA get togethers? I have been out of touch, so its on me that I may have missed past gatherings.