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Five Vintners Admiral's Vineyard Sauvignon Blanc 2016

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Crisp, refreshing and loaded with pink grapefruit and citrus blossom flavors and aromas, with bright acidity and a classic mineral character.

    Always great with artichokes, tangy goat cheese and your favorite seafood dishes.

    Critical Acclaim

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    Five Vintners

    Five Vintners

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    Five Vintners, California
    Krisi Raymond represents the fifth generation in her family to grow grapes and make wine in the Napa Valley. Her family roots run deep, dating back to 1876 when her great-great-grandfather Jacob Beringer, together with his brother Frederick, established Beringer Brothers Winery just north of St. Helena.

    The next generation continued to produce wine through Prohibition for medicinal and sacramental purposes. It was in 1933 with the repeal of Prohibition that Roy Raymond began his career in the wine industry at Beringer Brothers Winery. In 1936 he married Martha Jane Beringer, grand-daughter of Jacob Beringer. Their two sons, Roy Jr. and Walter, continued the family's winemaking tradition at Beringer Brothers Winery after attending college.

    With their share of the proceeds from the sale of Beringer in 1970, the Raymond family purchased 90 acres of prime vineyard land south of St. Helena on Zinfandel Lane and founded Raymond Vineyard & Cellar. They planted a variety of wine grapes on the property and crushed their first vintage in 1974.

    In 2001, nearly 30 years later, Krisi Raymond stepped out on her own as a grape grower and winemaker. With just one acre planted to Sauvignon Blanc and a handful of select grape growers she produces fine Napa Valley wines. Krisi focus’ on her favorite varietals: Syrah, Cabernet Sauvignon, Zinfandel and Sauvignon Blanc.

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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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 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.

    Tasting Notes for Sauvignon Blanc

    Sauvignon Blanc is a dry white wine. In its homeland, Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, Sauvignon Blanc expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    Perfect Food Pairings for Sauvignon Blanc

    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 matches well with complex seafood and chicken dishes.

    Sommelier Secrets for Sauvignon Blanc

    Along with Cabernet Franc, Sauvignon Blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.

    ANSFVSB16_2016 Item# 249751

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