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Geyser Peak River Ranches Sauvignon Blanc 2007
The taster is immediately struck by the bright aromatics of this wine. Dominated by aromas of limes, citrus blossom and intensified with notes of gooseberry and lychee, this is a fruit driven yet complex style of Sauvignon Blanc. Lime and grapefruit flavors form the core of the palate while the wines small portion of barrel fermentation adds a textured roundness to the mid-palate, which is balanced by bright, lively acidity and lasting impression of citrus on the finish. The quintessential summer apéritf, this wine also pairs beautifully with oysters, fresh chèvre and ceviche or just by itself.
Founded in 1880 as California’s 29th bonded winery, Geyser Peak Winery has more than 135 years of winemaking history in Sonoma County. Originally located perched on a hillside across from Geyser Peak Mountain, its namesake, it commanded a view of the thermal steam clouds that billowed from the mountain summit. Here, in this special place, geothermal activity created the diverse soil pro?les that make this region so exceptionally well suited to wine grape cultivation.
At the forefront of production since its earliest days, Geyser Peak wines are sourced from prime vineyards that capture the essence of Sonoma. Today, located in Dry Creek Valley, Geyser Peak’s winemakers are carrying the winery’s rich history forward and staking an exciting claim on the future. Specializing in aromatic whites and rich reds, wines are crafted in small lots and fermented separately, then blended together to achieve full expression, balance and character. Each wine captures the essence of Sonoma and the appellation’s unique terroir, offering sophistication and ease, elevation and approachability, and taking us from casual days to connoisseur nights.
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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
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.
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-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.
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.
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.