Quivira Fig Tree Sauvignon Blanc 2012
Sauvignon Blanc from Sonoma County, California
This second vintage of our Dry Creek Sauvignon Blanc is quintessential Quivira, a perfect marriage of Old World and New World Sauvignon Blanc. Notes of fresh cut herbs and a bit of grassiness flow into flavors of gooseberries, limes, green apple and a mélange of tropical fruits. The bright acidity clearly shows itself both in the nose and on the palate but there is also a flinty character. Perfect as an aperitif, the Dry Creek Sauvignon Blanc also works well with light seafood dishes such as sole in a lemon butter sauce or any entrée featuring goat cheese
Connoisseurs' Guide - "With acid sticking out everywhere, yet balanced by young and nicely expressed fruit, the wine makes us salivate for freshly shucked bivalves or other foods inclined to the lemony, weedy intensity found here in spades. It should age famously as well. "
Quivira is the name of a legendary kingdom, believed to have prospered centuries ago in the land now known as Sonoma County. Founded in 1981 by Henry and Holly Wendt and built in 1987, Quivira's winery has a present capacity of 20,000 cases. The property is 90 acres wide, 72.5 of which are planted with wine grapes. The vineyards reach from the western banks of Dry Creek up onto the adjacent hillsides. Quivira's family-owned vineyard and winery are home to a team of spirited people who add a dash innovation and artistry to Dry Creek Valley's long tradition of winegrowing and winemaking. View all Quivira Vineyards Wines
About Sonoma CountyRelated Links:
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the Joneses, or Napa-ites if you will. Grape varieties are more varied here, from Pinot Noir and Zinfandel to Cabernet Sauvignon and Chardonnay.
Notable FactsThe largest sub-AVAs of Sonoma include Dry Creek Valley, Russian River Valley, Alexander Valley and Sonoma Valley. Each sub-AVA, with its own micro-climate, is unique in its grape varieties and styles of wine. Dry Creek makes a mean Zinfandel while Russian River produces stand up Pinot Noir and Chardonnay. The Alexander Valley makes some of the better Cabernet Sauvignons in the county and Sonoma Valley creates excellent wines from all the above varieties. Other grapes found throughout Sonoma include Sauvignon Blanc, Merlot and Syrah.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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