Hobbs has placed the winemaking duties in the capable hands of Greg Urmini. His work with the 2014 vintage was made easier by an even-ripening growing season. Half of the grapes used in the CrossBarn Sauvignon Blanc 2014 are of the Musqué clone, which offers even more aromatics than usual. 87% of this wine was produced using stainless steel tanks, while 13% was ferment in oak barrels. There was no malolactic fermentation allowed, but the wine did rest on the spent yeast cells - sur lie - for four months.
I expected a California Sauvignon Blanc to taste fruity - the opposite of grassy. This CrossBarm Sauvignon Blanc plays the herbal card like an ace-high straight. New Zealandesque? Maybe, a bit. But there is more than the grassy aroma on the nose. The tropical fruit mows the lawn nicely, with pineapple and guava in abundance. A citrusy mineral note also plays into the bouquet. The mouthfeel is dominated a brisk acidity and that citrus angle, with apples and pears to boot. The herbal feel is certainly a major force, but not to the exclusion of the fruit. It is a beautiful Sauvignon Blanc which should please any New World palate.