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Foley Estate Winery Sauvignon Blanc 2001

Sauvignon Blanc from Central Coast, California
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    Winemaker Notes

    A blend of fruit from select Santa Barbara County vineyards brings exceptional balance and lushness to this wine. The fruit predominantly comes from the Alamo Pintado estate vineyard and is supplemented by fruit from vineyards in the Eastern Santa Ynez Valley.

    As with all Foley Sauvignon Blanc releases, the wine underwent sur lies barrel aging and full malolactic fermentation to produce a more full-bodied Sauvignon Blanc with a creamy structure and rich yeasty flavors on the finish. Rich tropical aromas, melons, pineapples and undertones of fig are present on the nose. Pair with shellfish, fresh fish, chicken, pastas with heavier cream sauces and salads.

    Critical Acclaim

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    Foley Estate Winery

    Foley Estate Winery

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    Foley Estate Winery, Central Coast, California
    2001 Sauvignon Blanc
    Foley Estates Vineyard & Winery at Rancho Santa Rosa is the realization of vintner Bill Foley's dream to produce world class Chardonnay and Pinot Noir in Santa Barbara County. A historic parcel located in the Santa Rita Hills region of the Santa Ynez Valley, Rancho Santa Rosa was formerly a thoroughbred horse ranch. In 1998, Bill purchased the 460-acre property and planted to 230 acres of vineyard. Devoted to Chardonnay, Pinot Noir and Syrah, the vineyard has been subdivided into 59 micro-blocks with each being farmed, harvested and vinified separately. The handsome stables have been refurbished to house the winery, with tremendous detail going into the planning of a modern facility, while honoring age-old winemaking tradition. Highly regarded by leading wine critics and sommeliers, Foley’s Burgundian-influenced portfolio has become a flagship property in the South Central Coast.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast 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 Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    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.

    PIM14885_2001 Item# 59421

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