Groth Sauvignon Blanc 2002
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.
Menu Suggestions: 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.
Groth Vineyards & Winery is a family-owned company with deep roots in the Oakville AVA,
home to Napa Valley’s largest concentration of top Cabernet Sauvignon producers.
Dennis and Judy Groth made a life-changing investment in 1981 when they bought a vineyard on Oakville Cross Road, in the heart of Napa Valley, with hopes it would produce wines as special as their favorites from the region. It didn’t take long for their intuition to be proven right. Robert Parker of the Wine Advocate gave the Groth 1985 Reserve Cabernet Sauvignon the distinction of being California’s first 100-point wine.
Today, with Dennis and Judy’s daughter, Suzanne Groth, as President & CEO, Groth sustainably farms 165 acres of estate vineyards with the dual goals of producing the highest-quality, most elegant wines we can while caring for our estate for future generations. The winery produces critically acclaimed Cabernet Sauvignon, Sauvignon Blanc and Chardonnay. The 2016 Reserve Cabernet was ranked No. 4 on Wine Spectator’s Top 100 Wines of 2019 list.
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. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine 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 red wines 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. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—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.