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Sonoma Coast Vineyards Sauvignon Blanc
2007
Sauvignon Blanc
Rich
United States
Seafood
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Allowing grapes to ripen slowly in the rocky, fog-bound vineyards of the Sonoma Coast wine region is considered "winemaking on the edge of the impossible." The area is, however, perfectly suited for a limited number of cold-climate varietals such as Sauvignon Blanc and Pinot Noir. Winemaking in this region requires a tolerance for extreme conditions, and the resulting fruit has lower sugar levels, yielding wines of unique character, intensity and finesse.
The unexpectedly rich notes of citrus in this wine will play against the succulence of crab, lobster and shrimp. Seared scallops or whole roasted fish stuffed with lemon and herbs would also pair well.
Owner John Drady spent 15 years developing California wine brands. It was his passion for the Sonoma Coast and the production of Pinot Noir and Sauvignon Blanc that drove him to start his own label. Drady's winemaker, Anthony Austin, is a fourth-generation Sonoma County native who has 32 harvests to his credit. Austin manages to obtain ripe, balanced fruit from these climate-challenged vineyards and deploys his vast experience and artistry to great effect.
Two distinct Sauvignon Blanc clones were fermented in both new and re-toasted oak to deliver the complex flavor profile in this superb wine. The combination of the Sauvignon Blanc grape and its aromatic clone, Sauvignon Musque, makes for a lush, exotic drink. Because of the Sonoma Coast's cool conditions, there are none of the expected aromas of grass or cut hay, but rather honeysuckle, lemon, lime leaf, grapefruit, pear, tangerine and fig.