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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.
"Bright, greenish-gold in color. The first impression on the nose is veryexotic, with up front melon and honeysuckle notes most obvious. Fresh cut grass and lavender fragrances play a supporting role. In the mouth, soft fig fruit rolls out of the glass giving an initial roundness to the texture. Across the palate, ripe pink grapefruit and lemon juice flavors emerge and dominate. A crisp finish follows the lingering aftertaste of lime peel and dried herbs."
Camelot embraces California's bountiful viticultural riches:
its many world-class winegrowing regions, ranging from the Central Coast, with its alluvial soils and marine-influenced microclimates, to the warm, hilly expanses of the historic Sierra Foothills Gold Country.
They carefully research these areas to identify their best grape varieties, then source fruit from outstanding...Read More About Camelot
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
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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