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Fiddlehead Sauvignon Blanc 1999

Sauvignon Blanc from Central Coast, California
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    Winemaker Notes

    The wine has a perfumed bouquet of grape-fruit, fig, jalapeno, apricot, pear, and almond with floral highlights. The flavors of citrus, pear, melon, and herb are veryful with good depth followed by along, fruity, herb etched finish.

    Critical Acclaim

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    Fiddlehead

    Fiddlehead Cellars

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    Fiddlehead Cellars, Central Coast, California
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    Kathy Joseph established Fiddlehead Cellars to capture the pure essence of the two grape varieties that she loves best - Sauvignon Blanc and Pinot Noir. Fiddlehead's Sauvignon Blanc wines hail from the eastern end of the Santa Ynez Valley in Happy Canyon, while her estate Pinot Noirs showcase the cooler Santa Rita Hills in the western-most part of the transverse valley of Santa Barbara AVA. As one with a passion for the nuances of place, Kathy also crafts Pinot Noir from Oregon's Willamette Valley.

    Fiddlehead produces approximately 5,000 cases of wine each year at "FiddleHeadquarters", their winery in the Lompoc Wine Ghetto. Once bottled, most of the wines age at least another year in their temperature controlled facility so that the diverse components of the wine are married and integrated, yet still layered with a pleasing complexity.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

    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.

    CHMFDL240_1999 Item# 42225