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Alta Maria Sauvignon Blanc 2012

Sauvignon Blanc from Central Coast, California
  • WE90
12.5% ABV
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12.5% ABV

Winemaker Notes

The 2012 Sauvignon Blanc is almost translucent lemon in color, aromas are characterized by citrus, gooseberries, lemon grass and tomato leaf. Pomelo and ripe grapefruit flavors give way to fresh acidity and slight minerality in the mid-palate. This moderately weighted wine features a full mouth-feel and crisp lingering finish; sure to make a Sauvignon Blanc lover of you.

Critical Acclaim

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WE 90
Wine Enthusiast
Aromas recall freshly chopped herbs such as thyme and parsley, with a very likable hint of pine tar as well. That mix of tree resin and Italian herbs comes through on the palate too, making for a flavorful and stand-out wine. Cellar Selection.
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Alta Maria

Alta Maria

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Alta Maria, Central Coast, California
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Alta Maria is a small, artisan winery focusing on producing Chardonnay and Pinot Noir from the cold and oceanic Santa Maria Valley appellation in Santa Barbara County. Founded by 9th Generation California James Ontiveros, and Winemaker and long-time college friend Paul Wilkins, Alta Maria's wines are inspired by the old world regions of France and are classic examples of purity, balance and complexity. We strive to make the best wines possible in a very conscientious manner and employ organic and sustainable practices leaving no indelible mark on the people and places around us.

The name "Alta Maria" refers to the upper Santa Maria River, which James' ancestor, Don Juan Pacifico Ontiveros crossed on Saint Mary's Day, 1855, as he drove cattle from Southern California to his new home at Rancho Tepusquet – now home to some of the globe's most renowned vines. The picturesque river flowing through the valley was the force responsible for sustaining ranch life in those early days.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

RVLAI12SB_2012 Item# 141127