Tag Archives: Sauvignon Blanc

2010 William Henry Sauvignon Blanc

14 Friday Dec 2012

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This wine came from Naked Wines wine club.  Here are the notes provided:

William Henry Sauvignon Blanc 2010 
by William HenryFlag of USAUSASauvignon Blanc 13.90% Alc

William Henry Sauvignon Blanc 2010

 
 
  • Considering Mendocino County’s more notorious crop, it’s no surprise that this Sauv Blanc is more than a bit grassy.
  • But jokes aside, even though Mendocino is creating fantastic wines at low prices, it hasn’t been recognized like neighboring Russian River and Anderson Valley. As a reward for being ahead of the curve, you save a lot of money.
  • So if you want a California Sauvignon with a hint of New Zealand grassiness, William Henry is your man.

Here are my notes:

This wine lacks aroma, so it was a bit hard to figure out what to expect.  It is extremely light in flavor.  Perfect for wine beginners because there is nothing overpowering anywhere at all with this wine.  Very subtle fruity/grassy flavors with a feeling that this was aged in possibly stainless steel tanks.  When served cold the flavors are very muted, but give a crisp, clean flavor that would pair well with any chicken, turkey, fish, or pasta dish.  When served at about room temperature or very slightly chilled the flavors become more robust and noticeable.  This would definitely be a good summer, backyard barbecue kind of wine.  I feel like barbecue sauce could really enhance the light fruity flavors and bring out more depth.  This might be a totally weird comparison, but if morning dew on the grass had a flavor it could very well taste like this wine.  Ideally, this wine is best paired with a sharp cheese.  Excellent with an aged sharp cheddar or a harder parmigiano reggiano.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this a “Oh darn, looks like I just might drink the whole bottle tonight.”  Would I buy it again on purpose?  Maybe.  Am I drinking the rest of the bottle as an excuse to eat good cheese/eating good cheese as an excuse to drink the rest of the bottle?  Absolutely.

Final Grade:  B/B+

2011 Old School Lane Cellars California Sauvignon Blanc

04 Tuesday Dec 2012

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First, a quick history lesson, compliments of Old School Lane Cellars.

The first vine cuttings of Sauvignon Blanc were brought to California during the 1880s by Charles Wetmore, founder of Cresta Blanca Winery.  Some of those cuttings came from France’s legendary Chateau Y’Quem, where the variety was used to make a world-famous dessert wine known as Sauternes.

Most California wineries embraced that sweet style during Sauvignon Blanc’s early years in the state.  Before long, the variety was among the favorites of all American wines.  It wasn’t until well into the 20th century that significant numbers of vintners began making California Sauvignon Blanc in a dry style.

That proved to be a wonderful decision, as the variety’s popularity skyrocketed during the last decades of the century.  As Wine Spectator put it, “The wines just keep getting better and better.”

Tasting Notes (provided by the wine club):

Grape Composition:  Sauvignon Blanc and Other White Varieties

Grape Source:  Select Vineyards in Various California Growing Regions (Only mildly vague…)

Aromas and Flavors:  Tropical Fruit, Citrus, Hay and a Hint of Minerals

Aging Vessels:  Stainless Steel Tanks

When to Drink:  Now Through 2014

Tasting Panel Score:  89 Points

“This refreshing wine offers impressions of tropical fruit, citrus, hay and minerals.           Food pairing suggestions:  garlic shrimp or artichoke dip

Alright, if I was at the store and read “hay and minerals” as aromas and flavors in this wine I would have had to pass.  I mean, I’m not trying to drink the essence of barnyard and cheap bottled water.  The aroma definitely has an almost woodsy tone to it and definitely hints of citrus.  Initially it is sweet but not overbearingly sweet.  It finishes off dryer, crisp and clean.  I was definitely able to detect that steel tanks were used in the aging process.  Not necessarily a bad thing.  It adds to the mineraly (I know, it’s not a word, work with me here) and clean taste.

On a scale of “this tastes like piss” to “oops, I just drank the whole bottle”  I would give this an “I think I need a second glass, just to make sure I like it.  Ok maybe a third…”  I would personally suggest pairing it with some good garlicky chinese food like garlic chicken, or some pizza rolls.

Final Grade:  B+