Covey Run’s rendition of Fumé or
Sauvignon Blanc is an expression of the soil and climate of eastern Washington.
Compared to California, Washington’s vineyards receive nearly two hours of
additional sunlight daily during the peak-growing season. These long warm days
and cool evenings foster slow and even ripening which in turn produces grapes with fresh citrus flavors
and crisp acidity.
In 2006, grapes were harvested in
September and early October as the hot Indian summer days were starting to
subside. At Covey Run, our harvest plan was to bring in fruit while the acids
were still crisp and the sugars relatively low (22º Brix). Our Columbia Valley
vineyards matured early and provided citrus and tropical fruit flavors, while
the cooler Yakima Valley vineyards contributed to the herbaceous character so beloved
in this varietal.
After pressing, the juice is
fermented in temperature controlled stainless steel tanks to preserve the
delicate fruit flavors. Some lots were exposed to oak which added a toasty,
smoky note and accents the fruit nicely. In 2006, we blended a touch of Chenin
Blanc which added a floral character to the nose.
The resulting wine offers aromas
and flavors of dried herbs, gooseberry, pineapple, lime, green apples and
freshly-mown hay.
Fumé Blanc is the ideal wine to
serve with shellfish and other seafood, pasta with cream sauces, chicken dishes
and other dishes without heavy oils or sweet flavors.
