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Chatham Hill Sauvignon Blanc 2001

Sauvignon Blanc from North Carolina
    0% ABV
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    0% ABV

    Winemaker Notes

    A fruity bouquet with citrus, pear, and grapefruit flavors with a nice crisp and clean finish.

    Critical Acclaim

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    Chatham Hill

    Chatham Hill Winery

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    Chatham Hill Winery, North Carolina
    Chatham Hill Winery was established in 1999 as the first winery in the Triangle area. The mission of our winery is to produce distinctive, handcrafted wines of high quality and purity from grapes grown in North Carolina. We carefully select high quality grapes from vineyards with old vines and low yields to ensure quality and consistency. At Chatham Hill we believe in a minimalist approach to winemaking. Our wines are produced using traditional methods. Although we only try to help Mother Nature in turning grapes into wine, we use the highest quality materials and meticulously sterilized equipment. We emphasize the scientific approach in controlling the conditions under which the grapes are fermented and wines are aged, blended, and bottled. We believe the combination of our winemaking skills and philosophy will yield a premium wine, a goal to which we are passionately committed.

    North Carolina

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    Among its rugged and diverse landscape, North Carolina’s exciting wine trails boast well over 100 unique wineries. Already abundant in regional food, festivals, art and music, the North Carolina wine experience merges seamlessly with its local culture.

    Vineyards appear in three distinct regions: Mountains, Piedmont and the Coast. The Mountains region includes the rugged Blue Ridge Mountains, while the Piedmont region’s art and food culture offers the perfect setting for any wine tour. The Coast remains unsurpassed in beauty and charm. All three regions include official AVAs (American Viticultural Areas).

    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.

    CHW17_2001 Item# 52640