Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Bevan fashions three Sauvignon Blancs, one of which rivals the finest Sauvignon Blancs made in California. The 2013 Sauvignon Blanc Dry Stack Vineyard was aged in stainless steel (75%) and in new François Frères barrels (25%). Its clonal material is unknown, but it is a special site, and just over 1,000 cases were produced. One of the most prodigious Sauvignon Blancs I have tasted from anywhere, it offers up notes of beeswax, honeysuckle, caramelized grapefruit and hints of pineapple as well as spice. With fabulous intensity, terrific acidity, a medium to full-bodied mouthfeel and super length, it can be enjoyed over the next 5-6 years, perhaps longer.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm 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.
With boundaries overlapping the Sonoma Coast AVA and Sonoma Mountain AVA, Bennett Valley benefits from the cooling effects of the nearby Pacific Ocean just like its neighbors. Top grapes planted include Barbera, Pinot noir and Chardonnay, as well as Bordeaux and Rhone varieties.