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Alpha Omega II Sauvignon Blanc 2015

Sauvignon Blanc from Napa Valley, California
    14.1% ABV
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    14.1% ABV

    Winemaker Notes

    Explosion of green apple, toasted brioche, apricot, grapefruit with hints of almond paste and crushed rocks velvety entrance evolving on a coated palate with touches of vanilla, crème brûlée, lingering on lychee, jasmine and dried mango.

    Critical Acclaim

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    Alpha Omega

    Alpha Omega

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    Alpha Omega, Napa Valley, California
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    Alpha Omega is located in legendary Rutherford in the heart of Napa Valley and is one of Napa's newest boutique wineries. Surrounded by vineyards and mountains, the beauty of this rustic, farm-style winery is as captivating as its wine.

    Alpha Omega's extraordinary winemakers, along with historic vineyards, combine to create wines that express the essence of this famous wine region. Talented winemaker, Jean Hoefliger, has teamed up with one of the world's finest palates, Michel Rolland, to create wines that express their passion for excellence as well as the unique terroir that is Napa Valley. By procuring prized grapes from the many appellations of Napa Valley, our winemakers blend the essence of exceptional terroir ranging from valley floor, hillside, mountain and coast. Using natural techniques, they handcraft finesse-driven, complex and balanced wines, which express the aromatic profile of the best Napa Valley has to offer.

    Hoefliger and Rolland's combined award-winning winemaking techniques create elegant, approachable and perfectly balanced wines of the highest quality through blending the best of Old World and New World wine styles. A gifted young winemaker and a master winemaker are discovering together the excitement of creating world-class wine from world-class grapes in world-class terroir for Alpha Omega.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    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 matches well with complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.

    TLSIISB15_2015 Item# 430999