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Groth Sauvignon Blanc 2000

Sauvignon Blanc from Napa Valley, California
    0% ABV
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    Winemaker Notes

    Our Sauvignon Blanc displays the ultimate characters defined by this variety: vibrant melon fruitiness balanced by a clean crisp finish. Notes of sweet wood add a rich smoothness to the wine.

    The clean, crisp flavors of Groth Sauvignon Blanc can be enjoyed with many different foods. The classic combination of oysters and Sauvignon Blanc plays up the citrus quality of the wine. The smoky flavors of grilled fish or poultry emphasize the melon flavor of the Sauvignon Blanc. These flavors are especially good when the fish or poultry is served with any tomato or fruit salsa. The crisp flavors allow Groth Sauvignon Blanc to be paired with ethnic foods that have hot, spicy flavors of garlic, herbs, and peppers. Many Thai and Indian restaurants serve Groth Sauvignon Blanc. It acts as a palate cleanser for these strong flavors. Vegetarian meals also benefit from the flavors of our Sauvignon Blanc.

    Critical Acclaim

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    Groth

    Groth Vineyards & Winery

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    Groth Vineyards & Winery, Napa Valley, California
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    Groth Vineyards & Winery is a family owned winery producing Napa Valley Sauvignon Blanc, Chardonnay and Oakville Cabernet Sauvignon since 1982. They sustainably farm 121 acres of vineyards creating a better wine for today, and for future generations.

    Michael Weis, winemaker at Groth Vineyards & Winery since 1994, brings more than three decades of experience with Oakville grapes and wines to the job of nurturing the best possible expression of the vineyards.

    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 1960's, 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 1980's, 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 is 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.

    RWC440673_2000 Item# 28805