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Hess Select Sauvignon Blanc 2017

Sauvignon Blanc from North Coast, California
  • WW89
13.5% ABV
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13.5% ABV

Winemaker Notes

This Lion is the emblem of the Hess Family and symbolizes the bold and persevering character of the winery's founder Donald Hess. In his honor, Hess strives to make the very best wines that elevate you every day. This Sauvignon Blanc is full of refreshing grapefruit, lemon zest and lime balanced by citrus aromas.

The bright acidity of this wine pairs well with salty and sweet combinations such as prosciutto-wrapped grilled peaches, fresh basil and tomatoes, chopped raw vegetable salads and fresh goat cheese.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
COMMENTARY: Two of the most important categories in the wine world are the wine by the glass programs and the everyday, dependable drinking wine. The 2017 Hess Select Sauvignon Blanc fits well in both categories. TASTING NOTES: This wine is fresh and bright. Its aromas and flavors of dried citrus and tangy minerality should make it a superb pairing partner with red tuna sashimi. (Tasted: November 6, 2018, San Francisco, CA)
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Hess

The Hess Collection

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The Hess Collection, North Coast, California
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The Hess Collection was founded by Swiss entrepreneur Donald Hess, who first purchased vineyards on Mount Veeder in 1978 and began making wine under The Hess Collection label in 1983. In 1986, he began renovation of the historic winery, originally constructed in 1903 by Colonel Theodore Gier. The winery opened to the public in 1989. The Hess Collection has vineyards on Mount Veeder, along with their Napa Valley estate vineyards - Su'skol and Allomi in Napa Valley, and Shirtail Creek Vineyard in Monterey. Each of these vineyards is sustainably farmed in accordance with Donald's philosophy: "Nurture the land, return what you take."
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North Coast

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Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.

Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.

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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 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.

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 matches well with complex seafood and chicken dishes.

Sommelier 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.

YNG273056_2017 Item# 434718