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$30 off your $150 order*. Use code THIRTY

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*New customers only. One-time use per customer. Order must be placed by 8/24/2019. The $30 discount is given for a single order with a minimum of $150 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Chatter Creek Sauvignon Blanc 2012

    750ML / 13% ABV
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    750ML / 13% ABV

    Winemaker Notes

    This wine is very floral, showing ripe Honeydew melon and Fuji apple in the nose. Although the wine is dry, there are sweet flavors of white peach, and mixed melons on the palate. Lively acidity supports its long clean finish.

    Critical Acclaim

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    Chatter Creek

    Chatter Creek

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    Chatter Creek, Washington
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    Gordy Rawson honed his winemaking chops for nearly a decade as cellarmaster under Columbia Winery winemaker, David Lake, MW. Inspired there over time to express his own style, Gordy founded Chatter Creek in 1996, where, still today, he is a one man show producing nuanced, delicate, old world style wines. Chatter Creek wines will be most appreciated by those who prize purity of varietal character, a sense of place and minimal winemaking interference.
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    Yakima Valley

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    As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.

    The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.

    But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.

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    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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    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 matches well with complex seafood and chicken dishes.

    Sommelier 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.

    NWWCC12SB_2012 Item# 141012