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Fernleaf Sauvignon Blanc 2005

Sauvignon Blanc from New Zealand
    0% ABV
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    3.2 4 Ratings
    0% ABV

    Winemaker Notes

    A well structured wine with a harmonious blend of acidity and natural grape sugars. The palate has excellent fruit intensity, with warm alcohol and an elegant, lingering finish. Lively herbal flavors blend with refreshing citrus characters, balanced by the softer, warmer melon flavors of the Gisborne and Hawkes Bay fruit.

    Critical Acclaim

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    Fernleaf

    Fernleaf

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    Fernleaf, , New Zealand
    Fernleaf
    Fernleaf Sauvignon Blanc is produced from grapes grown in three of New Zealand's key wine growing regions: Marlborough, on the east coast of the country's South Island, and Hawke's Bay and Gisborne on the east coast of the North Island. The proximity of these regions to the Pacific Ocean ensures that their grapes ripen slowly and evenly, developing the fresh fruit flavors, zesty herbaceous tones, and mouthwatering acidity that New Zealand Sauvignon Blanc lovers treasure.

    With a distinctly Mediterranean climate featuring warm days and cool nights, the Lodi AVA in California’s Central Valley provides growers with ideal conditions for grape-growing. As most of the rain falls in winter months while vines are dormant, the risk of disease and pest problems is low and irrigation can make up for the dry conditions during harvest.

    By a wide margin, Zinfandel is the most successful and widely planted variety in Lodi. Often made from old vines, these wines are robust and fleshy with ripe, plummy fruit and represent excellent value at the lower end of the price spectrum. Over 100 other varieties are grown here, ranging from the classic (Merlot, Chardonnay) to the obscure and experimental (Portugal’s Touriga Nacional, France's Picqpoul).

    Petite Sirah

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    With its deep color, rich texture, firm tannin, and bold flavors, there is nothing petite about Petite Sirah. The variety was originally known as Durif, but took on its more popular moniker when it was imported to California from France in 1884. Despite its origins, it has since become known as a quintessentially Californian grape. It has been commonly utilized as a blending partner for softer Zinfandel and other varieties, but has also found success as a single varietal wine. It is most commonly grown in Lodi and the Central Valley, and to an extent in Sonoma and Napa counties.

    In the Glass

    Petite Sirah wines are typically deep, dark, rich, and inky, with concentrated flavors of blueberry, plum, backberry, black pepper, sweet baking spice, leather, and cigar box, and chewy, chocolatey tannins. Notes of vanilla and coconut can be found in examples with significant amounts of new oak.

    Perfect Pairings

    Petite Sirah’s full body and bold fruit make it an ideal match for barbecue, especially brisket with a slightly sweet sauce, and other rich meat dishes. The variety’s heavy tannins call for fatty protein and strong flavors that won’t get drowned out by the wine.

    Sommelier Secret

    Don’t get Petite Sirah confused with Syrah—it is not, as the name might seem to imply, a smaller version of Syrah. It is, however, the offspring of Syrah (crossed with an obscure French variety called Peloursin), so the two grapes do share some characteristics despite being completely distinct varieties.

    SWS105916_2005 Item# 89714

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