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Dona Paula Los Cardos Sauvignon Blanc 2014

Sauvignon Blanc from Mendoza, Argentina
    0% ABV
    • RP88
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    Winemaker Notes

    Pale yellow color. Very intense aromas of passion fruit, grapefruit, lime, and white peach. In the mouth, this is a fresh, balanced, highly vivacious and persistent wine.

    Critical Acclaim

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    Dona Paula

    Dona Paula

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    Dona Paula, Mendoza, Argentina
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    Located in Ugarteche, Lujan de Cuyo, Mendoza Argentina, Dona Paula is an estate winery, producing wines from Dona Paula's own vineyards in the winegrowing regions of Mendoza. Dona Paula's history began in 1990, when a period of exhaustive research on the different Argentinean terroirs and their potential to fully express each varietal began. Dona Paula acquired its first vineyard in 1997 in Ugarteche, Lujan de Cuyo, a region in the foothills of the Andes Mountains that is famous for its Malbec. In 2002, Dona Paula began exporting into the US, UK and the Netherlands, and is now one of the leading Argentinean wineries that exports premium wines; with 97% of the winery's production exported to more than 60 countries.

    By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.

    For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.

    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.

    RPT33332398_2014 Item# 210315