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Elizabeth Spencer Mendocino Sauvignon Blanc 2013

Sauvignon Blanc from California
    0% ABV
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    0% ABV

    Winemaker Notes

    Pale straw yellow, very clear. 2013 was a great year for aromatics. The aromas in this wine are very complex with white peach and apricot, yellow grapefruit, and lemon blossoms erupting from the glass. The fruit aromatics carry through on the entry and lend sweetness to the mineral driven pallet. The wine has very appealing ripeness and great balancing acidity. This is a medium to light-bodied Sauvignon Blanc, where the complexity of stone fruit and green apples, yield to a very citrusy, crisp finish.

    This most pleasurable wine, delicious as a aperitif and also great with a full range of foods including fish and shellfish, chicken and vegetable dishes.

    Critical Acclaim

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    Elizabeth Spencer

    Elizabeth Spencer

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    Elizabeth Spencer, California
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    Elizabeth Pressler & Spencer Graham began enjoying wine together in 1992, making wine together in 1997, established the bonded winery, Elizabeth Spencer, in 1998, & began selling these wines together in 2000. Previous to running their own winery, both Elizabeth and Spencer enjoyed long & successful careers in the wine industry.

    Elizabeth & Spencer share a love and respect for wine. We believe that wine should be delicious and representative of its appellation of origin. We make wines to drink—inviting wines that we and our friends (and by extension, our customers) truly enjoy. The model for all of our wines is intensity without excess weight, purity, persistence and length.

    Elizabeth & Spencer are “partners in life and partners in wine.” Our winery is built on the importance of strong relationships–starting with our own dynamic personal and professional bond and extending outward to our network of growers, our talented team of employees, and, ultimately to our customers, those who purchase and enjoy Elizabeth Spencer wines.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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. 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.

    HNYESWSBC13C_2013 Item# 136871