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Flat front label of wine

Stickybeak Semillon Sauvignon Blanc 2009

Bordeaux White Blends from California
  • WE88
13.5% ABV
  • WE90
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3.0 1 Ratings
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3.0 1 Ratings
13.5% ABV

Winemaker Notes

Very exuberant, lively nose leading to a tightly wound palate with energy and verve. The absence of oak further highlights the citrus, cut grass and spice characters of the varietals. We were careful to harvest the grapes while the acids were still bright, giving a lovely clean finish. Hard not to have another glass!

Critical Acclaim

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WE 88
Wine Enthusiast
Crisp, zingy acidity and dryness make this wine instantly appealing. It’s so bright and clean, but quite rich in peach, pear, lime and lemongrass flavors. A great cocktail sipper, or with Asian food.
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Stickybeak

Stickybeak

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Stickybeak, California
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Ever been curious enough to stick your nose over someone’s fence to see what’s going on? Or peer through a crack in their front gate, just to get a better look? Stickybeak has! Some people might say they're busybodies or nosey neighbors although they prefer the Australian term ‘stickybeak.’ And being Napa-based wine industry folk, it’s hard to not be curious about the stunning vineyards and regions that surround them. In fact, as inquisitive vintners, it seemed only natural that they'd have a bit of a stickybeak in their own backyard to see what they could find.

After setting up shop in Napa some 15 years ago and importing benchmark Australian wine estates, natural curiosity led them all over the state of California to taste, sip, spit and drink the best the state has to offer, all the while wondering how they could make their mark in the country they now call home.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

PIN306644_2009 Item# 110877