July 15th, 2009
WineLife Puerto Rico
Sauvignon Blanc Summer 2009â€™s favorite white
Grape Profiles Growing Regions Buying Guide www.winelifepr.com
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The styles of Sauvignon Blanc From tangy and grassy to flinty and mineral to bold- You will know that Sauvignon Blanc is in the bottle ly tropical, Sauvignon Blanc lends itself to a myriad when the names “Sancerre” and “Pouilly Fume” are of tastes and occassions. It’s home is Bordeaux, from on the label. where it has travel throughout France and the world around, finding great success in California, Washing- California ton, Chile, Argentina, South Africa and particularly Charles Wetmore, founder of Cresta Blanca winery, in New Zealand where it stands as one of the flagship brought the first cuttings of Sauvignon Blanc to Caliwhite grapes. The sauvignon blanc also participates fornia in the 1880s. Some came from the vineyards of in important dessert, such as the legendary Sauternes ChaSauternes and Barsac where teau Y’Quem, world’s most A Great Food Wine it’s a grand partner to the seexpensive and famous dessert million variety. wine. These plantings did well The name Sauvignon in the Livermore Valley and Dry-style Sauvignon or Fumé Blanc comes from the Sauvignon Blanc became one Blancs are very versatile in French words “sauvage” of the early American favoraccompanying foods and can and “blanc”, which mean ite wines, though mostly in a handle components such as ““wild” and “white” respecsweet style. tomatoes, bell peppers, cilantively. Today, Sauvignon Blanc is tro, raw garlic, smoked cheesmade by 85% of Californian France wineries and some have creates or other pungent flavors In Bordeaux, blending ed truly distinctive styles. You that would clash with or overSauvignon Blanc with Sewill also find Sauvignon Blanc power many Chardonnays. millon is a common practice termed as “Fumé Blanc”. that can add richness and an extra element of figs to the Washington aroma, softening the sometimes abrasive Sauvignon The state’s milder climate allows for a style of Blanc character. This blending is widespread in the Sauvignon Blanc that it is not too pungent nor too Graves district of France’s Bordeaux region (normal- tropical. Mineral, citrus flowers, elderflowers, melly 75-85% Sauvignon Blanc to 15-25% Semillon). In ons, gooseberries and milder herbs such as dill, are the communes of Sauternes and Barsac, a blend of more common widening this grapes already affinity 60-70% Semillon with 30-40% Sauvignon Blanc is to cuisine even more. Washington’s lower (in general more typical. ) price makes it a great American alternative. When allowed to hang, past the normal ripeness point for dry table wine, the grape flavors may be Southern Hemisphere concentrated by the influence of a naturally-occurNew Zealand had adopted Sauvignon Blanc as one ring mold known as “Noble Rot” (Botrytis cinerea), of its white emblematic grapes. New Zealand’s style to make the area’s famous dessert wines. is a very embellished one and it incorporates notes Sauvignon Blanc is queen in the Loire Valley, from all other sauvignon blanc’s growing regions. where it is vinified unblended. Here the flinty, min- Because these vineyards are located in one of the eral and fresh cut grass aromas are most distinctive. cooler growing regions of the world, when it comes
Common Aroma Descriptors
to tropical aromas and flavors, these tend to be present although not as bold. In South Africa, it is the elderflowers, the gooseberries, the dill, the mineral notes that are more evident in the nose, with the more vegetal sensations of asparragus, artichoke and fine herbs are more present in the palate. This combination is extremely favored by local chefs to use this profile to their advantage. Chile and Argentina both have increased their Sauvignon Blanc productions. Chile’s wine are marked by their vegetal notes (grass, bay leafs, green peppers, cat’s box and boxwood) and tend to be very crisp and tangy. Argentina’s style is a bit bolder, adding to the Chilean mix more tropical notes and citrus zest. -Amarylis Dávila
Lantana (cariaquillos) Boxwood (follaje, boj) Broom Tomato Brush Blackcurrant bud Elderflower Nettle Asparagus Artichoke Capsicum Grenn Bean Pea Pod Green Olives Vegetal Cut Grass Dill Bay Leaf Celery Gooseberry Figs Green Apple Grapefruit Citrus Zest Passionfruit Melon Mango Tropical Fruit Mineral Flint Gunpowder A note on the “cat’s box” aroma Except for boldly tropical sauvignon blanc styles, the appearance of the the cat box aroma is very typical on these wine. And as brow rising as it might sound, when it comes to the moment of tasting it is the complementing aromas which makes this note interesting. So don’t hold back on tasting sauvignon blancs that clearly state this on its notes. Remember there’s a lot of variation on the intensities of each note, which is the real fun!
Common Palate Descriptors Crisp, tangy, fresh, bright, smoky, racy, nervy, tingling, zesty, vibrant, mineral, persistent.
Other Names for Sauvignon Blanc Pouilly Fumé It is in Pouilly-sur-Loire, that the Sauvignon grape variety develops unrivalled complexity and aromatic palate. A dry, fruity white wine, Pouilly Fumé is full-bodied. It recreates for us the inimitable taste of the Pouilly land in its bottle thanks to its “flinty” aromas. Its mineral and fruity aromas are its trademark! Several million years old, the Pouilly land, made up of Kimmeridgian marls and hard calcareous rock and flint, gives Pouilly Fumé its minerality, finesse and its rather fresh and lively character, clear-cut and long in the mouth, with hints of fruit always present. These may include citrus fruits (hints of lemon and grapefruit), fruits from the area and elsewhere (redcurrant, bush-peach, passion fruit, lychee), white flowers (acacia, lily); as well as hazelnut and quince. A few pointers : Pouilly Fumé can be kept for five to ten years, according to the year and vintage. It normally peaks in its second or third year. It exists as a white wine only and should not be confused with the similar-sounding Maçon wine, Pouilly Fuissé , a product of the Chardonnay grape. From the official Pouilly-sur-Loire AOC site. Sancerre Sancerre, the most famous appellation of the Centre Loire, produces the most imitated Sauvignon Blanc wines in the world. The chalky and silex soils are ideal for fresh, fruity Sauvignon Blanc and perfumed, full Pinot Noir. Wine making has a long history in Sancerre. Gregory of Tours wrote of vineyards here in 582 and local wines enjoyed a good reputation as long ago as the twelfth century. The vineyards lie on a series of hillsides dominated by the “Piton” or peak of Sancerre. The geology of the soil is a fortunate coincidence of nature resulting in three kinds of terroirs, Terres Blanches (“white earth”) is compact chalk on top of kimmeridgean marl and is characteristic of the western part of the region. Les Caillottes is gravel and limestone. Flinty, silex-clay soil is found in the eastern vineyards. Each type of soil produces wines of differing character. Some producers like to blend wines from the three terroirs for balance, while others prefer to let the character of the terroir determine the character of the wine. Although it is far from common practice, some producers will age exceptional wines in wood. These wines develop an exceptionally rich flavor and a pungent floral bouquet after several years in the bottle. White Sancerre is lively and fruity. Its aroma suggests both citrus fruits (especially grapefruit) and the mineral4
rich soil in which it was grown. The aroma of red Sancerre suggests Morello cherries. The wines are light bodied and supple with a long finish. They, like the white wines, are ideally suited to the goat cheese for which the Centre Loire is also famous. From the official Sancerre AOC site. Which white Loire is for you? Sancerre is the lighter, drier and more vibrant of the two. It’s perfect for summer drinking, especially with shellfish or light, freshwater fish, such a trout. Pouilly Fumé is slightly fuller than Sancerre and can have attractive gunflint and mineral flavors. Because of its fuller weight, Pouilly- Fumé goes well with rich fish, such as salmon, or with chicken or veal. The term “fumé” or “smoked” has two implications: one linked to the grape, the other to the land... The Pouilly Fumé grape is derived from the Sauvignon blanc, with egg-shaped berries in tight clusters resembling tit’s eggs. When mature these berries are covered in a smoke-coloured, grey bloom, which explains why the Pouilly wine growers talk amongst themselves about Blanc fumé (smoked white) to describe the Sauvignon grape or wines produced from it. The word fumé also refers to the incomparable, universally-recognized aromas and bouquet (or fumet - smokey aroma - the famous gun flint aroma, released by rubbing two flints together), which comes from the outstanding land of Pouilly/Loire vineyards. Fumé Blanc Robert Mondavi Winery’s Fume Blanc is introduced with the 1966 vintage which was introduced in the market in 1968. At the time Sauvignon Blanc was a sweeter wine than the Sauvignon Blancs produced today. Drier wines were also gaining consumer favor. When Robert introduced his dry fermented, and oak-aged Sauvignon Blanc he knew he would have to call it something different in order to differentiate it from the style of Sauvignon Blanc that was being produced in the mid 1960’s. So, he took a general term used in the Loire Valley of France, “les blancs fumés” and created the term Fumé Blanc. Technically all Fumé Blancs are Sauvignon Blancs and vice versa; however the crisp, dry style of Robert Mondavi Winery Fumé Blanc Napa Valley remains true to Mr. Mondavi’s original vision. From Robert Mondavi website and WineLife notes.
The Sauvignon Blanc Summer 2009 Buying Guide Choose from Bordeaux Loire California Washington New Zealand Argentina Chile Promotional Prices valid from July 15th - July 30th WineLifePR is publication of Plaza Cellars. For suggestions and comments, please contact us at firstname.lastname@example.org. Visit us online at: www.winelifepr.com or www.plazacellars.com. All rights reserved.
FRANCE Clos Nardian, Chateau Teyssier St. Emilion, France Made by Jonathan Malthus (Le Dome, Colonial Estate) from a tiny vineyard that makes up Clos Nardian which nestles next to the Mairie in the leafy village of Saint Aubin de Branne, just south of Saint Emilion. Fully south facing and situated along a ledge of clay over a sub-soil of limestone, the vineyard consists of forty per cent each of Semillon and Sauvignon Blanc. These fifty-year-old vines are planted in the classic Saint Emilion style of one and a half metre rows. The addition of twenty per cent of seventy-year-old Muscadelle to the wine provides aroma. The hands-on approach to the wine incorporates green harvesting, very low crops - three bunches of grapes to a vine, and soft whole bunch pressing in a pneumatic press. Once in brand new French Oak the lees are continually put in suspension to plump up the wine. Only ten barrels are made each year - but the result? A massive, broadly structured, multi-layered and atypical dry white wine with great minerality, length and individuality.
Wine International “Jonathan Maltus’s unconventional white wine always seems to have a more exotic note than other white Bordeaux. 40 per cent each of Sauvignon and Sémillon, with an usually high proportion of Muscadelle, are fermented in new oak barrels. The result is bright and ripe, with intense flavours of pineapple, grapefruit, lemon and, of course, new oak. Acidity is lean, and the finish is perfumed and elegant.” Justerini & Brooks “Clos Nardian belies its roots, offering a tropical richness previously unknown in a Bordeaux blanc”. “Deep gold appearance with tints of youthful silvery green. Very good nose of fresh and juicy fruit, almost tropical hints; excellent weight and balance, delicious and long. Superb.”
Clos Nardian 2003 Wine International “POINTS 91. The maverick star of this tasting, Clos Nardian is the no-expensespared white equivalent of a garage wine. Only eight barrels a year are produced from 50-year-old vines. It is made by Englishman Jonathan Maltus, who also produces Le Dome in Saint Emilion. Lovely, Clos Nardian 2004 rich honeyed Semillon aromas, with soft Jancis Robinson but balancing acidity and good pure apri“Fascinating rich but dry white made at Ch cot fruit. A deep-gold colour with a ripe Teyssier in St Emilion from 40% Semilpeachy nose almost exotic. The palate is lon, 40% Sauvignon Blanc and 20% Musreally ripe and weighty, with balanced cadelle. Very full and expressive nose with acidity and length. quite a hit of lemon. Peachy flavours, a bit sharp on the palate and not quite as powerful and persistent on the palate as the nose Wine Enthusiast “POINTS 91. Produced by Jonathan Maltus, who also suggests it might be.” makes the superstar Saint-Emilion wine, Le Dôme, this a beautifuuly crafted wine that brings together tropical Decanter “4 STARS. From a 45% each Semillon and fruits, flavors of quince and creamy vanilla. There is Sauvignon Blanc/10% Muscadelle blend, some good acidity, despite the hot year, which brings this is more musky and less grapefruit than everything into balance. in previous years. Full yellow in colour, floral and citrussy, with bright clear flavours, very good oak, long The Wine Journal “Just 8 barrels of this rare white Saint Emilion. A citrus, fleshy fruit and rounded, dry finish. Drink 2006-12.” chalk dust nose with fine definition. The palate is wellbalanced, still quite creamy at the moment. Very tight 6
but it certainly has the freshness and vigor to turn into something interesting. Not dissimilar to a top end Napa Justerini & Brooks white (that is not a pejorative comment.) Excellent.” Maltus. Aromas of exotic citrus and pineapple, fresh acidity and complexity. The low yields and naturaliveJusterini & Brooks ly acidity combined with the broad structure and bar“Vivid pale straw colour, with a big, exotic nose of rel ferment make for a wine of great depth and length. pineapple, peaches and orange peel, even hints of mar- 40% Sauvignon, 40% Semillon and 20% Muscadelle.” malade. It has a full, creamy texture on the palate, very fresh and long with heaps of fruit through to the finish. Andrew Jefford Jonathan Maltus is constantly surprised by the wines “Ambitious white wine produced by Jonathan Maltus he makes from these small vineyards south of St Emil- from just half a hectare of vines on the northeastern ion, and this is the most spectacular wine he has made edge of the Entre-de-Mers. Fifty-year old vines and a to date. We have developed a loyal following for this yield of 25 hl/ha plus barrel fermentation in new oak wine and can never get enough of it, and tasting the gives sumptuous results for this 50/50 Sauvingnon2003 it is easy to see why”. Semillon blend.” Decanter “4 STARS. This wine comes from Chateau Teyssier in St Emilion. Full, pale gold colour, really rich Semillon nose with a touch of minerality, citrus fruits and oak pronounced at the moment, very impressive despite low acidity. 2005-8.”
Domaine de la Perriere 2007 Sancerre, Loire, France Crisp, vibrant with flinty undertones that come back in the finish defining its personality. Broad center, clean finish. Pairs great with Seafood Salad, Grilled swordfish, Goat cheese, Grilled shrimp.
Clos Nardian 2002 Tomas Clancy “The wizard of St Emilion, Jonathan Maltus, once again beats the older boys at their own game. Maltus famously re- St. Laurent Pouilly Fume 2004 peats that Bordeaux talks terroir, but sells Loire, France brands. Here he is playing the opposite St. Laurent is one of the communes under game taking tiny parcels from Grand the Pouilly Fume Appellation d’Origine Vin and releasing them as terroir-drivContrôlée, where Sauvignon Blanc is, by en wines. This is a sauvignon-semillon law, the grape used in order to claim AOC blend, with a dash of muscadelle from St recognition. Emilion hinterlands. It is superb, featuring oils and lemon over a gravelled inteClassic Pairings: Grilled and roasted fish, rior, out-gunning Graves.” St Jacques scallops, White meat with cream or lemon sauces and the always delightly Steven Spurrier Choice for Decanter pouilly companion fresh goats cheeses. “Best Old World White - If his Cabernet Franc-dominated Le Dome was Jonathan Maltus’ version of Cheval Blanc, Clos Nardian is his take on Laville Haut- UNITED STATES Brion. With 40% each of Sauvignon and Semillon and 20% Muscadelle, this is a broad, structured, dry white, Duckhorn Sauvignon Blanc 2007 grapefruity and exotically ripe, yet controlled and bal- Napa Valley, California This lush and inviting Sauvignon Blanc combines a anced with a long finish”
rich, creamy mouthfeel with bright acid- oysters. Notes of lemongrass, citrus and a subtle minerity and a long, refreshing finish. The aro- ality reflect the wine’s Rutherford origins. ma brings together appealing elements of Meyer lemon, grapefruit, orange blosThe Second Glass by Tyler Balliet som and peach nectar, with hints of honAfter tasting a slew of California reds eysuckle and graham crackers. On the at a wine tasting last week, this white, palate, tropical flavors of pineapple and which happened to be the least expenmango are complemented by layers of sive bottle in the room, was our overall citrus, peach and ginger spice. favorite. In order to please all parties we’ve written this review in two ways: 90, Wine Enthusiast Wine Speak: This is a crisp Sauv Blanc Duckhorn has been remarkably consiswith flavors of citrus fruit and wet stone. tent with this bottling…The ‘07 is right It is 100% stainless steel fermented up there, a sweetly oaked, leesy wine which preserves the delicate minerality whose citrus and lemongrass flavors are of this wine. fattened up with the pears and figs of Sémillon. The fin- Non-Wine Speak: This isn’t your typical ish is quite dry and rich.” California Sauv Blanc. This be an oldschool Sancerre-style wine. When everyone was oakConnoisseurs’ Guide to California Wine ing California Sauv Blancs, Frog’s Leap was making “Duckhorn’s Sauvignon Blancs have typically steered the best wine they could, regardless of what was fashaway from overt herbaceousness and have instead been ionable. They end up with a timeless classic like this defined largely by rich, oak-sweetened, ripe melon crisp and super delicious wine. Drink with oysters, fish fruit. This latest effort runs true to form, and its frontal, and chips or and what’s left of “summer.” squeaky clean fruit is free of any grassy intrusion. It is rounded in feel and pulls up just a bit short with a touch Silverado Miller Ranch Sauvignon Blanc 2006 of finishing coarseness taking hold, but service with Napa Valley, California roast chicken will smooth its way.” (September 2008) Pale yellow with a green tinge to the color. Flint, Meyer lemon and grapefruit citrus aromas, fresh citrus and Wine Spectator green apple fruit flavors with a crisp acidity, lingering Well-balanced and proportioned, offering ripe pear, flavors through the finish. peach and candied citrus flavors, a rich texture and a terrific juciness. 88, Wine Advocate “Silverado Vineyards’ previous overDuckhorn’s bright, vibrant 2007 Sauvignon Blanc sings. zealous acidification program looks to Notes of melon, Meyer lemon, pinenapple and white be past history as recent cuvées are more flowers dominate the wine’s complex perfume, which naturally made with better textures as also shows elements of honey, fresh thyme and a hint of well as more expressive aromatics. The spice. The palate is rich, with a toasty brioche mouthfeel lovely-scented 2006 Sauvignon Blanc that complements the wine’s mix of tropical and citrus Miller Ranch exhibits loads of fig, melfruit that lingers long onto the finish. on, and honeyed grapefruit, followed by a dry, crisp finish.” - Robert Parker Frog’s Leap Sauvignon Blanc 2007 Rutherford, Napa Valley, California 89 Wine Review Online Dry-farmed and stainless steel fermented, this 2007 “Although the Silverado has only one Frog’s Leap Sauvignon Blanc is a crisp, bright wine gram of residual sugar--a truly dry that would pair equally well with fish and chips and wine by any standard--its soft and vis8
cous texture, especially on the fore palate, can appeal to wine drinkers the way that a touch of sweetness can. Without this texture, the wine might border on austerely dry. Instead of being austere, the wine has a certain roundness, perhaps thanks to its small Semillon content, and that roundness is interwoven with enlivening acidity, for a compelling contrast. The wine’s aromas and flavors include grapefruit--which is refreshingly piercing on the nose--and other citrus notes, as well as melon and some flinty minerality.” - Mary Ewing-Mulligan Kendall Jackson Vintners Reserve Sauvignon Blanc 2007, Lodi, California 95% Sauvignon Blanc, 4.4% Semillon, .3% Viognier, & .3% Muscat Canelli
Vibrant citrus and tropical fruit character with enticing spice, mineral and floral nuances. Crisp and refreshing, with hints of lime on the clean finish. An inexpensive, ideal alternative to serve at BBQ parties, larger gatherings or when a simple, fresh, crisp white wine is just perfect! It’s Mondavi heritage tells you this is an inexpensive but well thought wine that continues to set the benchmark quality in its category.
Chaleur Estate Blanc 2006, DeLille Cellars Columbia Valley, Washington 61% Sauvignon Blanc, 39% Semillion
Ken’s Wine Guide Rating: Very Good+ (90) Top 100 Enthusiast Wines for 2008, Wine Enthusiast #73 Wine Review: KJ has done a terrific Top 100 Washington Wines of 2007 - Seattle Times job with their “Vintners Reserve” level whites in recent vintages. This wine is no 90, Stephen Tanzer exception. As a matter of fact, we think Pale yellow. Aromas of lemon, toast this offering is a terrific wine and value. and straw; very much in a white BorWe recently conducted a mini blind tastdeaux style. Ripe, dense and quite dry ing of Sauvignon Blanc’s and this wine but with an intriguingly saline, tactile tied for the top spot. It is pale yellow in quality and a honeyed nuance giving color and opens with a ripe pear and tanit a subtle sweetness. Finishes ripe and gerine like bouquet. On the palate, this persistent, with late hints of honey and light to medium bodied wine is nicely herbs. Winemaker Peterson has cut balanced with tasty pear and tangerine back on the percentage of new oak (it’s flavors. There is a hint of spice as well on the back palnow 80% rather than 100%), and this is ate. The finish is dry and subtle. This Sauvignon Blanc all to the good. would do quite nicely on its own or certainly enhance a mild flavored meal like broiled scallops or trout almandine. Seattle Metropolitan “A Woodinville wine that recalls the famous dry whites Winemaker Notes: “Lime, melon and Anjou pears in- from Pessac-Léognan in Bordeaux, France.” To create termingle with sweet and tropical fruits such as fig and a list of the best Pacific Northwest wines currently in kiwi to create this delightfully refreshing wine. Hints of release, Seattle Metropolitan enlisted wine critic Condé grapefruit highlight the mineral qualities of this wine’s Cox, a current candidate for the prestigious master of suprisingly long finish.” Randy Ullom, Winemaster wine certification, who braved serious palate fatigue from tasting over 1,000 different bottles. Woodbridge Sauvignon Blanc 2007, California 100% Sauvignon Blanc 91, Jay Miller, Robert Parker’s Wine Advocate One white wine is produced under the DeLille label.
The 2006 Chaleur Estate Blanc is a blend of 61% Sauvignon Blanc and 39% Semillon. The wine goes through full malolactic fermentation with lees stirring. Medium straw-colored, it has an enticing bouquet of spring flowers, melon, and fresh herbs. Toasty, complex, and mouth-coating, this full-flavored wine could easily pass for a top Pessac-Leognan like Fieuzal. It can be enjoyed now and over the next several years.-J.M.
• 80% stainless steel fermented to preserve Sauvignon Blanc’s delicate fruit character. • 20% barrel fermentation for five months in older French oak for added complexity. Pairing: Chicken, clams, halibut, oysters and even better if enhanced with basil, garlic, oregano and rosemary.
94, Paul Gregutt, Wine Enthusiast 88, Wine Enthusiast Rich and Smoky, this Sauvignon Blanc-Semillon blend “This is a model for inexpensive dodelivers a nose suggesting golden raisins, ripe figs, mestic Sauvignon Blancs. It’s perwhite peaches and light streaks of butter, honey and carfectly ripe, blended with 4% Semilamel. The fruit and wood are balanced and the alcohol lon to flesh out the mouth. Round and is a moderate 13.5%. Everything here is in proportion, juicy, fleshy and full, the mix of stone fruits, citrus and layered, smooth and seductive. More than past vintages, pineapple is refreshing and delicious.” this is a Chaleur Estate Blanc that seems destined to age and develop over the next decade or more. May 2008 Chateau Ste Michelle Horse Heaven Sauvignon Blanc 2006, Columbia Valley, Washington Chateau Ste Michelle Sauvignon Blanc 2006 100% Vineyard Designated Sauvignon Blanc Columbia Valley, Washington 96% Sauvignon Blanc, 4% Semillon 90, Wine Spectator “The mostly stainless steel fermentation makes this a crisp, clean, refreshing style of Sauvignon Blanc. The wine offers fresh aromas and flavors of lemongrass, apple and melon. We add Semillon, which contributes an appealing fig character and a beautiful soft,which quality to the wine.” Bob Bertheau, Head Winemaker
Smooth and vibrant. A juicy mouthful of pineapple, cream and pear flavors that remain pointedly focused as the finish lingers with finesse.
Bob Bertheau, Head Winemaker “This pure Sauvignon Blanc from our Horse Heaven Vineyard delivers aromas of white grapefruit, lime and grass. We used partial stainless steel fermentation • Yeasts specifically designated for white Bordeaux vato preserve the Sauvignon Blanc’s delicate varietal rieties were used to initiate the three-week fermentation character and fresh, crisp quality. We also made some and release varietal aromas. changes in the vineyard to help achieve more varietal
green, grassy character in this Sauv Blanc, including smaller crops loads, larger canopies and picking the fruit slightly earlier during harvest. These vineyard practices have helped us push the Sauvignon Blanc in the direction we want it to go.” • Horse Heaven Vineyard is located in the Horse Heaven Hills AVA and adjacent to the Columbia River in Paterson, Washington. • Planted in the 1970s, this is a moderately warm site, tempered by the Columbia River. • This vineyard is characterized by gentle south facing slopes, sandy loam soil and a long growing season. • Horse Heaven Vineyard produces fruit of consistent quality and intense varietal character vintage after vintage. • Yeasts specifically designated for white Bordeaux varieties were used to initiate the three-week fermentation and release varietal aromas. • 58% barrel fermented for slight spice and texture in older French oak. • 42% stainless steel fermented to preserve Sauvignon Blanc’s fresh, delicate fruit character. • Sur lie aged for three months for complexity and structure.
89, Robert Francis Good solid aromatics to this wine with the usual New Zealand pungency on the nose. There are nice leafy, lime, grapefruit and stone fruit on the nose. The wine smells crisp, dry, and fresh with the slighest touch of some floral characteristics in the background. On the palate there are loads of limes, grapefruits, stone fruit and melon. The fruit is ripe, crisp and totally palate cleansing. With the limes and grapefruits following through right to the finish. There is really nice mouthfeel, balance and acidity to this wine. Overall I really liked this wine, one which is hugely popular with a number of my friends. It is clear to see why ! It shows as well that New Zealand can do different things whether it be the teeth shattering pea/asparagus/grassy combinations or the more tropical fruit/ stone fruit combination there is a sauvignon blanc for everyone !
Kumeu River Sauvignon Blanc 2006 Pairing: Mussels, halibut, chicken, goat cheese and Marlborough, New Zealand dishes enhanced with cilantro, oregano, rosemary, 100% Sauvignon Blanc thyme, cumin, curry and ginger.
SOUTHERN HEMISPHERE The Crossings Marlborough, New Zealand 100% Sauvignon Blanc Bright with a pale yellow/green hue.Powerful aromas of passion fruit and tropical notes. Melon and stone fruit flavours are underpinned on a complex palate by a zesty acidity and the classic Awatere flinty mineral spine. 89, Wine Spectator Zingy style has lively lime and grapefruit flavors at the center, picking up a green apple note as the finish lingers.
Kumeu River makes some of NZ’s best white wines and their Sauvignon, unlike their other wines, comes from Marlborough and is aromatic, crisp and drier on the palate than most. Crisp, green flavours without the over-the-top tropicality. Flavour-filled and restrained, this shows prime Marlborough fruit at its best. 88, Stephen Tanzer Good pale color. Tangerine and spice on the nose and palate. Brisk, focused and clean but not hard; the light but intense flavors are perked up by a peppery nuance.
87, Wine Enthusiast Los Cardos Sauvignon Blanc 2007, Doña Paula This Sauvignon Blanc is a distinctively typical Marl- Mendoza, Argentina borough Sauvignon that also displays a Kumeu River stylistic charm. The aroma is a 100% Sauvignon Blanc pungent and zingy expression of the best of Marlborough with a palate that has concentrated fruit flavor, Michael McVittie with the rich texture and balanced acidity. A fresh, This weeks wine is a killer little sauvifruit-forward style, this wine offers bold passion fruit gnon blanc from Los Cardos, the entryand gooseberry flavors with just a hint of nectarine. It’s level wine label of Dona Paula, Argennot terribly complex, but the refreshing flavors linger tina. The whole Los Cardos lineup has nicely on the finish. been highly successful. I’ve tasted their wines since the beginning and they have Miguel Torres Santa Digna Sauvignon Blanc done nothing but improve. Still at a rea2007 Curicó Valley, Chile sonable price, they produce a cabernet, merlot (also new), malbec, chardonnay 100% Sauvignon Blanc and the sauvignon blanc. The entire line Miguel Torres Santa Digna Sauvignon is also now bottled with screw caps so Blanc is light yellow-gold in color, every drop is just as the winemaker inshowing aromas of ripe tropical fruits, apple, grapefruit, and fennel. Light-me- tended. Its brilliant pale straw color dances in the glass. dium in body with bright acidity and a The nose is terrific: forward, gooseberry, grapefruit silky mouthfeel, the wine offers flavors and citrus. Wow! It’s New Zealand aromatics withof grapefruit, passionfruit, green apples, out the price. The mouth follows suit with grapefruit and lime. Fermented in stainless steel, and gooseberry. The acids are high, so it’s a good food with no oak, it is nicely balanced to en- wine. Crisp and clean, it’s just the ticket for lighter joy now and over the next 3-4 years. This dishes and fresh caught seafood of the summer. crisp white is long and cleansing on the finish.Enjoy Miguel Torres Santa Digna La Flor Sauvignon Blanc 2008 Sauvignon Blanc to start the evening and Pulenta Estates, Mendoza, Argentina follow with grilled shrimp, roast chicken, baked Chilean sea bass, pasta, and cheeses. 100% Sauvignon Blanc Santa Rita Reserva Sauvignon Blanc 2008 Maipo Valley, Chile 100% Sauvignon Blanc From a leading producer, a cool fermented stylish Sauvignon, invigoratingly rich and zesty. This wine has a gorgeously floral, elderflower bouquet. Coming from Santa Rita’s best vineyards, this wine shows an intense aroma and fruity flavour reminiscent of peaches, tangerines and melon. It has a great harmony and structure with a long persistence on the palate.
A very refreshing taste of Sauvignon Blanc that is perfect to enjoy when you are looking for a wine that will be bright but clean at the same time as it is the case with Ceviche, pickled dishes and mild “escabeches”. Try it with a Serenata for an easy, self service, summer entrée! -WL
WINE CHECKLIST / ORDER FORM SAUVIGNON BLANCS PROMOTION JULY 15 - JULY 30TH, 2009
___Clos Nardian 2002, Ch.Teyssier, St. Emilion, Bordeaux
___Clos Nardian 2003, Ch.Teyssier, St. Emilion, Bordeaux
___Clos Nardian 2004, Ch.Teyssier, St. Emilion, Bordeaux
___Domaine de la Perriere 2007, Sancerre, France ___St. Laurent de l Abbaye 2004, Pouilly Fumé, France
___Duckhorn Sauvignon Blanc 2007, Napa Valley, California
___Frog’s Leap Sauvignon Blanc 2006, Napa Valley, California
___Silverado Sauvignon Blanc 2006, Napa Valley, California
___Kendall Jackson Vintners Reserve Sauvignon Blanc 2006, Napa Valley
___Woodridge Sauvignon Blanc2007, R. Mondavi, Napa Valley, California
___Chaleur Estate Blanc, DeLille Cellars, Columbia Valley, Washington
___Ch Ste. Michelle Sauvignon Blanc 2006, Columbia Valley, Washington
___CSM Horse Heaven Sauvignon Blanc 2006, Columbia Valley, Washington $23.67
___The Crossings 2006, Marlborough, New Zealand
___Kumeu River 2006, Marlborough, New Zealand
___Miguel Torres Santa Digna Sauvignon Blanc, Chile
___Santa Rita Reserva Sauvignon Blanc 2008, Maipo Valley, Chile
___Los Cardos Sauvignon Blanc 2007, Doña Paula, Mendoza, Argentina
___La Flor Sauvignon Blanc 2008, Pulenta Estates, Mendoza, Argentina
For more information and to place your order: By phone 787.781.2070 X 1339
By web www.plazacellars.com
By Fax 787.783.6475
Name: _________________________________________________________________________ Tels: _________________________________________________________________________