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Flat front label of wine

Joel Gott Sauvignon Blanc 2010

Sauvignon Blanc from California
  • WS89
13.9% ABV
  • WS90
  • WE90
  • WS89
  • WS89
  • WS89
  • TP89
  • WS88
  • WE88
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13.9% ABV

Winemaker Notes

The 2010 Sauvignon Blanc features bright grapefruit, key lime and mango aromas that are lively and refreshing. The wine has a vibrant intensity with a palate that opens to tropical fruit flavors and mouth-watering acidity. The mouthfeel is balanced and the wine has great depth that runs through the long finish.

Critical Acclaim

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WS 89
Wine Spectator
Wonderfully focused and fresh, with terrific lime zest, lemongrass, passion fruit, and lemon notes that show laserlike focus. Long, juicy finish. Drink now. 29,294 cases made.
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Joel Gott

Joel Gott

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Joel Gott, California
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Joel Gott, the founder of Joel Gott Wines, is a fourth-generation California vintner, a lover of great food, an entrepreneur and an athlete. Born into a family of California vintners - his grandfather ran Inglenook Winery in the 60’s, and his father founded Montevina Winery in the 70’s - Joel grew up in the vineyards, and learned to drive a tractor before he could legally drive a car.

Joel’s first venture in the wine business was the Palisades Market, a boutique grocery store and wine shop in Calistoga, CA that he and his brother bought in 1993. There, he learned the art of running a business, creating food and selling wine. In particular, he recognized a growing need for quality wines in the under-$20 category. 

Since Joel Gott Wines started in 1996, they have selected the best fruit from growing regions in California, Oregon and Washington which they blend to create more balanced, clean, complex, and elegant wines. They are geared towards continuing to give customers expressive and food-friendly wines at great prices


California

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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.

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.

SKRCJG082_2010 Item# 109702