This is a predominantly Balance & Finesse wine, but it shares structural nuances of Rich & Full as described in the tasting note below.
Tasting Notes
This wine has a unique personality. It is full bodied and creamy, yet also has crisp acidity. The flavors are full frontal, a mix of apple, white peach, and even notes of pineapple, followed by more subtle sage, lemongrass, and chamomile, as well as a touch of cedar.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.9%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
The aromas and flavors have an electric intensity.
GRAPE VARIETAL(S)
Sauvignon Blanc
87%So-vee-NYON BLON
Sauvignon Blanc is grown throughout the world, and can have a wide range of aromas and flavors that vary depending on the terroir. It is most famous for White Bordeaux and the wines of the Loire Valley. The wines are typically Bright & Crisp, dry, and can vary from citrus fruit and pitted fruit, grass, mineral, herbs, and gooseberries. It is versatile with food, pairs particularly well with herbs and garlic, and is most famous for how well it marries with fresh goat cheese.
Sémillon
13%Say-mee-YON
Sémillon is grown throughout the world but is most famous for its role as a blending partner with Sauvignon Blanc in White Bordeaux and the sweetest wine in the world, Sauternes. Sémillon is fuller-bodied, round, and less acidic than Sauvignon Blanc, with an almost waxy, texture bringing some weight, and a lemony and sometimes a smoky quality to blends.
Arietta was founded by Fritz Hatton and his wife along with John Kongsgaard, partners with a shared passion for both wine and classical music, thus the moniker.
Various Bordeaux style blends are now made by Andy Erickson sourcing grapes from some of Napa’s best sites, including a sauvignon blanc from Sonoma Mountains blended with sémillon from Carneros.
Arietta’s label features the notes of Beethoven’s Arietta movement from his last Piano Sonata, Opus 111. Like great pieces of music, The Hattons believe wine should take you on a journey and "sing’ to you. Luckily, their wines have ample resonance with depth of fruit, complexity, and textural richness.
White Peach
Sage
Cedar
