Barnard Griffin Fume Blanc 2009

  • 91 Wine
    Enthusiast
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Barnard Griffin Fume Blanc 2009 Front Label
Barnard Griffin Fume Blanc 2009 Front Label

Product Details


Varietal

Region

Producer

Vintage
2009

Size
750ML

ABV
12.8%

Your Rating

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Somm Note

Winemaker Notes

Delivers textbook Sauvignon Blanc aromas of pear and melon with a streak of mineral and herbs. Fresh and appley with a thread of pineapple and tangerine flavors. Racy acidity and an underlying minerality add balance and complexity to this satisfying white.

Professional Ratings

  • 91
    This could be called the signature white for Barnard Griffin, for it always delivers astonishing flavor for the modest price. A small percentage of Sémillon is in the blend, but the sappy, spicy, penetrating herbaceousness of Sauvignon Blanc is showcased, not disguised. Done in a Sancerre-like style, under 13% alcohol, this is a gorgeous food wine, but you may just want to sip on it all by itself.

Other Vintages

2007
  • 89 Wine
    Enthusiast
2005
  • 90 Wine
    Enthusiast
2004
  • 88 Wine
    Enthusiast
  • 85 Wine
    Spectator
2001
  • 86 Wine
    Spectator
Barnard Griffin

Barnard Griffin Winery

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Barnard Griffin Winery, Washington
Barnard Griffin Winery  Winery Image
Barnard Griffin Winery was established in 1983 by Winemaker Rob Griffin and his wife, Deborah Barnard. Rob saw the opportunity to make great wine in Washington and moved north in 1977. Pleased with his move to Washington, he says "The northern latitude of Washington and the ideally drained sandy soils of the Columbia Valley make it possible to produce deeply concentrated wines of pronounced character."
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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

WWH122373_2009 Item# 108350

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