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Farrier Andrion 2010

Bordeaux White Blends from Sonoma County, California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    Aromatic Semillon – a striking nose invites you to linger over your glass. Pause, and you'll find scents of lime, beeswax, honeycomb, white pepper and yellow fig. On the palate, there is an unusual suppleness on the front and mid-palate that is rarely found in whites. A bright finish provides the perfect foil to the roundness of the palate.

    Blend: 54.8% Semillon, 45.2% Sauvignon Blanc

    Critical Acclaim

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    Farrier

    Farrier

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    Farrier, Sonoma County, California
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    Up Highway 128, past the four corners intersection and just before the hairpin turn lies the patch of land Farrier calls home. Once the site of a blacksmith shop, this was where the Farrier plied his trade, forging and fitting horseshoes. The town smithy was a hub of activity, both professional and social. In the spirit of community, we offer Farrier wines.

    At Farrier, they hang our hat in the Alexander Valley, and where they live is really what they're all about. Like the Alexander Valley, Farrier wines are full of character. Mindful of their regional roots, these releases pay respect to traditional blends while simultaneously pursuing something completely different and unique.

    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 every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous 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, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

    Bordeaux White Blends

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    Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington and Australia.

    In the Glass

    Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile and dried orange peel. The dessert wines produced by these blends, often with the help of "noble rot" called botrytis, can have lush stone fruit and honey characteristics.

    Perfect Pairings

    Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras or fruit-based desserts.

    Sommelier Secret

    Sauternes and Barsac are usually reserved for dessert, but astute sommeliers know that they can be served at any time—before, during or after the meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce or even fried chicken.

    FED341440_2010 Item# 136965