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Alderbrook Winery Sauvignon Blanc 2000

Sauvignon Blanc from Sonoma County, California
    0% ABV
    • W&S87
    • WS87
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    0% ABV

    Winemaker Notes

    The nose of the wine is highlighted by gooseberry, melon and a floral note remarkably similiar to the quince bushes that flower on the West wall of the winery. With time in the glass, the wine reveals additional notes of almonds and pineapple. Moderate alcohol and firm acidity assure crisp clean finish that pairs well with food.

    Critical Acclaim

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    Alderbrook Winery

    Alderbrook Winery

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    Alderbrook Winery, Sonoma County, California
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    Situated on the outskirts of the city of Healdsburg in California's Sonoma County, the Alderbrook estate is located at the southernmost tip of the Dry Creek Valley, within a stone's throw of the Russian River. On a road map this might not seem significant, but in the world of fine wine, this location is considered one of the best in the region. While technically located in the Dry Creek Valley appellation, the official border of the Russian River Valley appellation begins close to Alderbrook's 65-acre estate, giving the winery a unique position at the confluence of these two valleys.

    Not only does the estate vineyard receive the afternoon heat that is typical of Dry Creek Valley weather patterns, but the cool night air creeping up the Russian River Valley from the Pacific Ocean produces evening and early morning fog, cooling the vines. Alderbrook's vineyard enjoys the luxury of extended "hang time." This produces more mature fruit resulting in rich, full-bodied flavor characteristics: qualities which are ultimately apparent in the wines.

    "The blend of climates is a gift, and our estate vines benefit tremendously from the unique weather conditions," says general manager, George Christie. Our incredible location at the junction of these two appellations gives us the perfect raw materials for wine making."

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

    In the Glass

    From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

    ULL64123_2000 Item# 51987