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Chalk Hill Sauvignon Blanc 2000

Sauvignon Blanc from Sonoma County, California
  • WS90
0% ABV
  • RP92
  • CG92
  • WW92
  • WS90
  • WW92
  • WS90
  • WS90
  • WE92
  • WS90
  • WS90
  • WE93
  • CG91
  • CG93
  • WE91
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Winemaker Notes

We achieve our full-flavored, complex wines by combining winemaking methods from the New World and Old World. A portion of the juice is fermented in tank with cultured yeast to maximize varietal character, while the balance is racked directly to barrels for fermentation with native yeast to enhance complexity and mouthfeel. All of the new wine is aged in oak and stirred biweekly through completion of a native malolactic fermentation, after which the lees are stirred monthly. The result is a wine with concentrated and complex varietal character, mouthfilling flavors, silky texture and expansive palate impression. It is a wine for the table, and we encourage you to pair it with a wide range of dishes, where the richness and complexity of the wine will be powerfully and elegantly evident.

Critical Acclaim

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WS 90
Wine Spectator
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Chalk Hill

Chalk Hill Winery

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Chalk Hill Winery, Sonoma County, California
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Chalk Hill Estate Vineyards and Winery was purchased recently by Bill Foley, proprietor of Foley Family Wines, who will continue the time-honored traditions that Fred Furth began. Founded in 1972 by Fred Furth, the Chalk Hill Estate encompasses 280 acres of carefully positioned vineyards, including the valley floor, hillsides, and ridge tops of a 1300 acre estate. Perpetuating the time-honored traditions of the first land grant pioneers, the Chalk Hill Estate operates as a family farm with the daily tasks of sustainable viticulture flowing seamlessly through the growing season and ultimately to estate bottled wines. Chalk Hill is the only 100% estate winery in the Chalk Hill AVA nestled within the Russian River Valley. The passion for meticulous viticulture has resulted in elegant, world-class wines.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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.

RGL050038_2000 Item# 53216