Beringer Vineyards has owned and farmed its Knights Valley vineyards since the mid-1960s, when the Beringer family recognized that the cobbled, rocky alluvial soils were a great place to grow high quality wine grapes. The Knights Valley designation was first used on a Beringer label in 1974. Beringer was instrumental in garnering official recognition for the area in 1983 as a premier wine growing region with the award of its own American Viticulture Area (AVA) designation.
With a pale straw color in the glass, the Alluvium Blanc’s aromas of key lime and gooseberry are immediately apparent, clean, and energetic. Awapuhi ginger flower blossoms, wet stone, and Himalayan salt notes leap out of the glass and help support lifted floral aromas of white flower blossom. On the palate, fresh acidity on the entrance helps to keep the fruit flavors focused and makes for a mouth-watering experience evolving into saline, juicy Asian pear and oyster shells.
Located 17 miles northwest of the winery, Knights Valley vineyard is approximately 600 acres, and has rocky, well-drained soils.
The Alluvium Blanc is crafted in a very cold, tight and reductive style utilizing the 'stabulation' process to increase aromatics. The grapes are kept cold and whole cluster pressed after harvesting. The juice post-pressing remains cold, at around 30F-32F and mixed daily for up to 3 weeks before beginning fermentation. Fermentation itself is low and slow at 50F and can take weeks to complete. Once done, the wine is racked clean off its lees to preserve the crisp, clean profile. The wine is stored in stainless steel vessels until bottling.
|Residual Sugars||.03 g/L|
|Blend||100% Sauvignon Blanc|
To create a better experience for you across all of our brands, we’ll check this info with accounts across the Treasury Wine Estates Portfolio of brands: Beringer, Beaulieu Vineyard, Etude, Hewitt Vineyard, Stags' Leap Winery, Sterling, Penfolds, and The Wine Shop.
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