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Feral Sauvignon Blanc is made using native, wild yeast for fermentation. Native fermentation occurs when no commercial yeast is added to the pressed juice. We love the flint and mineral tones that native fermentation brings out in Sauvignon Blanc. It also enhances truly distinct grapefruit aromas that are only found in Sauvignon Blanc fermented this way. The mouth-feel is luscious, with focus and crispness. This wine possesses a full mid-palate and a very long, delicious finish.
A well-balanced, true representation that showcases old-world Sauvignon Blanc's charm. Herbaceous grassy flavors of fresh dandelion juxtaposed with minerality and briny coastal air. With distinct citrus on the nose, this wine has a luscious mouth-feel of limes and Meyer lemons that complete this immensely structured wine. Serve this wine with oysters, sea urchin, or roe.
"Pale straw-yellow. Musky, wild aromas of yellow plum, melon, pungent smoky herbs, ginger and anise, accented by a sweaty citrus pith quality. Then surprisingly round and rich in the mouth yet dry and light on its feet, with soil-driven herb, spice and stone flavors. A rather uncompromising style that finishes broad and tactile. This boasts a lot of dimension for sauvignon blanc if not quite the edgy lift of the 2007 version. These two new whites are must purchases for fans of Old World wine, especially at their gentle price tags."
International Wine Cellar
"Like a slice of melon spritzed with lime juice, this lean sauvignon has a salty tang to its texture that suggests a pairing with something from the sea. Try it with salt and pepper prawns."
Wine & Spirits
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