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Girard Sauvignon Blanc 2010

Sauvignon Blanc from Napa Valley, California
  • WS88
  • WE87
13.9% ABV
  • WS89
  • JS91
  • WE91
  • WE90
  • WS88
  • WE91
  • WE90
  • WE90
  • W&S91
  • W&S90
  • WS88
  • WE90
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13.9% ABV

Winemaker Notes

A very clean, fresh and crisp Sauvignon Blanc; Lush aromas of citrus zest, pineapple and guava on the nose, while the palate exhibits fresh-cut grapefruit and Meyer lemon. A wonderful apéritif wine that pairs well with lighter white fish, green salads and goat cheese. 100% Sauvignon Blanc

Critical Acclaim

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WS 88
Wine Spectator
Green apple and honeydew melon notes are fragrant, fresh and refreshing, leading to honeysuckle, mineral and fresh thyme aromatic details on a smooth frame. Drink now. 20,000 cases made.
WE 87
Wine Enthusiast
If you drink this wine too cold, you'll miss the nuances behind the pineapple, orange and spice flavors. There's a minerally undertow, and some interesting herbal notes.
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Girard

Girard

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Girard, Napa Valley, California
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Thirty years after first planting its vineyards, Girard continues to produce wine reflecting the quality that has made Napa Valley the most famous New World wine growing region in the world. Napa’s rise to fame was punctuated by a renaissance that began at the same time Girard was setting down its own roots.

Today, Girard is experiencing a similar rebirth of sorts. Longtime California vintner Pat Roney purchased the winery shortly after the new millenium. Pat’s career in wine began as a sommelier at Chicago’s renowned Pump Room. Later he returned to his native California, where he ultimately became president of Chateau St. Jean, in Sonoma Valley.

At Girard, Pat continues a tradition of making Chardonnay and Cabernet-based wines. But he is also expanding Girard’s varietal focus to Zinfandel and Petite Sirah, grown on century-old vines that dot the Napa countryside. As it has been in the past, Girard’s goal is to highlight the flavors of Napa Valley and its rich, ripe grapes. A small portion of the winery’s portfolio also comes from grapes grown in Sonoma’s upscale Russian River Valley, where cool weather offers ideal conditions for Chardonnay.

With the right grapes from the right locations, Girard offers a lineup that features both power and finesse—key words in California wine.

Napa Valley

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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.

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.

ULL968858_2010 Item# 108714