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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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
Wine monitoring, not wine making. Terrior and a minimal approach make the best wine. We work primarily with the old vines, bringing forth maturity and concentration while maintaining an elegance. Native fermentation encourages lovely earth tones without eclipsing the fruit that is unique to the vineyard, letting the fruit speak for itself. Not unlike art, where beauty and...Read More About Efeste
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety
that does well in both the old and new world. From the Loire
Valley of France to Marlborough
in New Zealand, Sauvignon Blanc has found many regions that bring out its unique
and delicious flavors.
Sauvignon Blanc's home...Read More About Sauvignon Blanc
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