Flavorful aromas of lemongrass, papaya and jasmine. Followed by a fresh and crisp mouthfeel.
Best served chilled, this Sauvignon Blanc makes an excellent aperitif and complements a number of dishes. Excellent with lightlysauced poultry, shellfish and seafood dishes, as well as spicy Asian cuisine.
Fresh citrus, pear and spice flavors have a pleasant fresh hay and floral quality.
Flavorful aromas of lemongrass, papaya and
jasmine. Followed by a fresh and crisp
mouthfeel.
| Wine maker notes |
| The 2009 vintage marks the 30th release of
our Sonoma County Sauvignon Blanc and it
has been our most popular wine since the
early 1980s. The fruit sourced for this
Sauvignon Blanc comes from vineyards
located in five different appellations in
Sonoma County. The cooler regions of
Carneros and the Russian River Valley bring
grassy characteristics to the wine, while
grapes from the warmer Dry Creek, Sonoma
Valley and Alexander Valley regions impart
melon and tropical fruit flavors. The result can
be found in this well-balanced, award-winning
wine.
After a long and mild growing season the
grapes for were harvested in August and
September of 2009. The lots were then
fermented at cool temperatures in stainless
steel. This retains the natural fruity flavors of
the Sauvignon Blanc grape. After aging, our
winemaking team selected individual lots to
be blended together to form a harmonious
blend. |
| Food pairing |
| Best served chilled, this Sauvignon Blanc
makes an excellent aperitif and complements
a number of dishes. Excellent with lightlysauced
poultry, shellfish and seafood dishes,
as well as spicy Asian cuisine. |
