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Flat front label of wine

Firestone Sauvignon Blanc 2002

Sauvignon Blanc from California
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    Winemaker Notes

    The 2002 Sauvignon Blanc an exquisitely textured wine with a crisp, refreshing finish. A vibrant bouquet of melon and citrus anticipates elegantly defined flavors of pear and honeydew, with inviting nuances of flint that are attributable to the Firestone estate terroir. The mineral notes continue toward the finish, accompanied by subtle oak accents and hints of pineapple. The bright varietal flavors of Firestone Vineyard's 2002 Sauvignon Blanc are a perfect match for light seafood fare, including smoked salmon, fresh oysters and crab cakes. The crisp, refreshing character of this wine also renders it an excellent aperitif.

    Critical Acclaim

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    Firestone

    Firestone

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    Firestone, California
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    Firestone Vineyard specializes in expressive high-quality wines from estate and select vineyards in the Santa Ynez Valley and Paso Robles. Long considered a destination for visitors to Santa Barbara County's wine country, Firestone produces an array of Bordeaux-influenced wines in competitively-priced categories.

    Founded in 1972 by Leonard and Brooks Firestone, Firestone Vineyard was Santa Barbara County’s first estate winery. In September 2007, Bill Foley acquired the Firestone winery and 380 vineyard acres in Los Olivos, as well as the Firestone tasting room in Paso Robles. Bill has continued the Firestone tradition in striving for the very best in vineyard management and cutting edge winemaking discipline. The vineyard focuses on optimal physiological balance in the vines yielding wines that are brightly flavored, crisp and delicious. Estate Cabernet Sauvignon, Merlot, Sauvignon Blanc and Syrah vineyards are located on a series of mesas that have gravelly sub-soils, ideally oriented for perfect exposure.

    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 incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    YNG45128_2002 Item# 58671