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Chasseur Vin Gris 2009

Rosé from Russian River, Sonoma County, California
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    Winemaker Notes

    Fresh and engaging, yet impressively complex, this is a truly sophisticated Pinot Noir Rose that will be superb with a wide range of foods. Its aromas are initially shy, but with a bit of airing they come forth in an intriguing mix of wild strawberry, Maraschino cherry, watermelon, nectarine, yellow rose, pink peppercorn and roasted grain scents. On the mid-palate the wine offers the same lovely fruit, yet is firmly dry, cutting in zest, sleek in texture and enlivened by pretty citric highlights. The finish has vivid focus and is extremely long, carrying sweet-natured flavors of nectarine, strawberry, watermelon and roasted grain, tied to citric-mineral notes that cut through it all like a knife. It will be as tasty with raw oysters as with Cioppino or Chicken Paprikash.

    Production: 88 cases

    Critical Acclaim

    Chasseur

    Chasseur

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    Chasseur, , California
    Chasseur
    Chasseur Wines is dedicated to small lot, hand-crafted wines in the old French tradition with emphasis on vineyard designates. Our small size (presently about 2,700 cases) allows complete control over the winemaking process, therefore, enabling us to produce the finest wines the fruit has to offer. We are pursuing Pinot Noir and Chardonnay's final and possibly finest frontier, Sonoma's 'West County'. Still in its renaissance this area is composed of the western edge of the Russian River Valley and beyond, known as the 'true' Sonoma Coast. This area is in and around the townships of Sebastopol, Freestone and Occidental.

    Our goal is to be among the pioneers to develop the potential of this area. Please explore our web site to learn more about how we make these wines from grape to glass. We offer all these wines, especially the smaller lots which may not make it to the retail shelf or the restaurant wine list through the winery.

    Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

    Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.

    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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

    WIS101303_2009 Item# 108108

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