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Dry Creek Vineyard Sauvignon Blanc 2009

Sauvignon Blanc from Sonoma County, California
  • WE90
13.5% ABV
  • WW92
  • WE90
  • WE91
  • TP91
  • WE90
  • WE90
  • WE90
  • WE90
  • WE90
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4.2 4 Ratings
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4.2 4 Ratings
13.5% ABV

Winemaker Notes

At first swirl, a bright beam of golden color dances in the sunlight, almost inviting one in for those first aromatic essences. Pungent aromas come forward such as grapefruit, citrus, and honeydew melon. A few more swirls of the glass reveal a wonderful depth and concentration in the wine. On the palate, tropical fruit characters abound, such has white peach and pineapple. Honeysuckle elements from the Sauvignon Musqué linger, creating a rich mouthfeel without any cluttering oak characters. A long and lingering finish culminates the progression of this dynamic and beautiful Sauvignon Blanc.

Critical Acclaim

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WE 90
Wine Enthusiast
Dry, dry, dry is the name of the game with this Sauvignon Blanc. It's rich in Meyer lemon, kaffir lime and pineapple flavors, with intense, zesty acidity for clean balance, and the finish is spicy and stimulating. A beautiful cocktail wine to get a fancy dinner started. Editors' Choice.
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Dry Creek Vineyard

Dry Creek Vineyard

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Dry Creek Vineyard, Sonoma County, California
2009 Sauvignon Blanc
In 1972, when David S. Stare opened the doors to Dry Creek Vineyard, it was the first new winery to be built in the Valley since Prohibition. Dry Creek created the first Sonoma Fume Blanc, originated the Dry Creek Valley AVA, and was an early advocate for Bordeaux-style blending.

Today, Dry Creek Vineyard is committed to vineyard diversity, vinifying individual lots of fruit separately, and then blending carefully for each final cuvee. Dry Creek Vineyard is also a leader in the stewardship of pre-Prohibition Zinfandel vines and vineyards, and has isolated a clone, called the "Heritage Clone," which is bottled separately from their "Old Vines" Zinfandel (containing wine only from vines no younger than 50 years old), and which has made very promising 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 nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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 and Sonoma Valleys, Carneros, and Fort Ross-Seaview. 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. 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.

CWC968138_2009 Item# 105579

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