| Winemaker Charles Thomas has a long love affair and history with Sauvignon Blanc. He is a recognized and respected winemaker with a passion for creating a distinct and unique style of Napa Valley Sauvignon Blanc. As head winemaker at Robert Mondavi Winery, he produced the famed Robert Mondavi Tokalon I Block, Tokalon Reserve and Fume Blanc wines and at Rudd, where he pioneered the return of concrete fermentation with Sauvignon Blanc in Napa Valley. Sauvignon Blanc, including Sauvignon Musque clone, and Semillon grapes were hand harvested, whole-cluster pressed and protected from oxygen to retain aromatics and freshness. The wine was then put into three different fermentation vessels with both native and cultured yeasts to develop a wine with complex aromatic and flavor facets. Concrete eggs develop richness on the palate, stainless steel tanks reveal the purity of fruit, and neutral French oak barrels add body and texture without a distinct oak character. A touch of Semillon provides a round mouthfeel and opulent honeyed notes that counter the vibrant, tangy Sauvignon Blanc. Lees stirring in tank and barrel adds complexity, depth and enriches an already full mouthfeel. For Illumination, Thomas employs egg-shaped concrete fermentation tanks manufactured by Nomblot, a family-owned company in Burgundy that has been creating concrete wine tanks for nearly 100 years. Charles was the first to use the concrete eggs in the Napa Valley when he introduced them in 2003 at Rudd Estate for their Sauvignon Blanc, starting a resurgence of concrete tanks in the valley. Fermentation in concrete egg tanks adds richness in the mouth similar to barrel fermentation, without any oak components. The wine retains fresh aromas and clarity of fruit expression in concrete, and develops a broad mouth feel and complexity on the palate. Before the eggs are used for the first time, they are washed with a solution of tartaric acid to neutralize the concrete. After the grapes are pressed, the juice is put into the eggs and the fermentation begins. Because the egg is porous, a portion of the juice will absorb into the walls of the tank, up to ½ inch in. The eggs have their own thermal mass and regulate and maintain fermentation temperatures on their own, without any heating or cooling mechanisms. When fermentation is finished, the eggs cool to cellar temperature and maintain an even temperature. |
