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Bedrock Wine Company Sauvignon Blanc 2016

Sauvignon Blanc from Sonoma Valley, Sonoma County, California
  • RP90
0% ABV
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Winemaker Notes

This wine is almost entirely from the lovely Uboldi Ranch, which is planted on some of the only Sandy Goldridge Loam outcroppings in Sonoma Valley. Located to the south of the town of Kenwood as the valley hills begin to creep towards Sonoma Mountain, the site is both steep and rocky, which helps balance the natural vigor of the Sauvignon Blanc vines.

Bedrock Wine Company's section of the vineyard is planted exclusively to Musqué clone, which they prefer for its soaring aromatics. In order to give themselves the most options when assembling the blend they fermented the wine in a combination of stainless steel tank at cold temperature, cigare barrels (the same used by Dagueneau in the Loire) and smaller piece.

Though normally they tend to get pretty close to 50% of each in the final blend, they found that the increased texture and expressiveness provided by the barrel-fermented lots was too hard to resist, and the final wine this year saw 95% barrel fermentation. Of that just about 17% of it is new.

Critical Acclaim

All Vintages
RP 90
Robert Parker's Wine Advocate
The 2016 Sauvignon Blanc has a gorgeous nose of peaches and passion fruit with hints of dried herbs, elderflower, struck match and lemon zest. Medium-bodied with lovely texture, it's fresh and zippy in the mouth, with great density and a long mineral-laced finish.
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Bedrock Wine Company

Bedrock Wine Company

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Bedrock Wine Company, Sonoma Valley, Sonoma County, California
Bedrock Wine Co. was founded in 2007 by Morgan Twain-Peterson in a 550 square-foot, former chicken coop with 8 foot ceilings and no fermentation space. After six years of Bedrock being a one-man-show, Morgan was able to talk his best friend, Chris Cottrell, into moving to California from New York to join him. They now happily have a little more space to move around in but share the same objectives that guided the winery at the start.

The winery’s objectives are:

To channel the fruit of ancient vines into powerful, elegant, and distinctly Californian wines.
To spread the gospel of Syrah in California by sourcing fruit from great terroirs throughout the North Coast.
To proclaim the greatness of Sonoma Valley Cabernet Sauvignon by sparing no expense on wines of uniqueness and personality.
To reclaim rose’ from the excesses of saignee and focus on precision, delicacy, aromatics, and food friendliness.
To make fascinating and quixotic white wines from unique sites and interesting varietals.
To dream big but keep production low!

Sonoma Valley

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Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley is home to both Buena Vista winery, California's oldest commercial winery, and Gundlach Bundschu winery, California's oldest family-run winery.

It is also one of the more geologically and climactically diverse districts. The valley includes and overlaps four distinct Sonoma County sub-appellations, including Carneros, Moon Mountain District, Sonoma Mountain and Bennett Valley. With mountains, benchlands, plains, abundant sunshine and the cooling effects of the nearby Pacific, this appellation can successfully produce a wide range of grape varieties. Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and most notably, Zinfandel all thrive here. Ancient Zinfandel vines over 100 years old produce small crops of concentrated, spicy fruit, which in turn make some of the Valley's most unique wines. These can also be made as “field blends” (wines made from a mix of grape varieties grown in the same vineyard) along with Petite Sirah, Carignan and Alicante Bouschet.

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.

MBW16SVSB_2016 Item# 332628