Bodkin Cuvee Agincourt Brut Blanc de Sauvignon Blanc
This unique and stylish twist on Sauvignon Blanc has a core of racy crispness driven by lively acidity, accented with lemon-lime aromas (no cat-grass - no worries) and citrus-passion fruit flavors. The pronounced citrus tones team with a note of toasted hazelnuts to accent the enchantingly plush mouth feel of the wine.
Pair this wine with food…or not…It works great by itself.
Critical AcclaimAll Vintages
584 years later, I first heard this story in Mr. Alberty's English Literature class at Washington High in Cedar Rapids, Iowa. Bravery and brotherhood, arrows and axes, stirring speeches and a smoking hot French princess--the play Henry V had everything an 18 year old nerdling could have wanted--I was hooked. The play's most famous quote ''We few, we happy few'' has been my motto since I started working my way up through world of wine production in 2003. This 2011 Sauvignon Blanc marks my first commercial release and I hope you enjoy drinking this wine as much I enjoyed the journey of making it...Yay-yay-yay, I know it sounds cliché, but I mean it...Cheers!"
Christopher Christensen Winesmith, HMIC
Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.
Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.