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John Anthony Vineyards Napa Valley Sauvignon Blanc 2013

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

    Winemaker Notes

    The 2013 John Anthony Sauvignon Blanc is sourced only from vineyards I planted and farm here in the Napa Valley. Fermented primarily in stainless steel and likely one of the last Sauvignon Blancs harvested in the Napa Valley the wine exhibits the classic ripe melon and tropical flavors you have come to love.

    Critical Acclaim

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    John Anthony Vineyards

    John Anthony Vineyards

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    John Anthony Vineyards, Napa Valley, California
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    John Anthony Vineyards was destine to become a reality. From early on in his life, John Anthony Truchard walked vineyard rows, brushed dirt from his knees, and picked grape skins from his fingernails. He was meant to create handcrafted wines while focusing on growing the best fruit possible. He knew he wanted to do it differently. Gone were the days of purchasing a forty acre estate, building a winery, and planting vines. He instead would lease select land, evaluate soils and microclimates, and plant only what would strive in the choice locations.

    Today John and Michele Truchard own and operate this successful brand. They feature small vineyard sites from the Oak Knoll District, Carneros and Coombsville regions, and showcase their wines in the downtown Napa tasting lounge. They manage a small team of dedicated team members and push them to create something special with each and every client interaction. John and Michele have redefined the traditional Napa Valley experience with the introduction of custom vineyard tours, late night tastings, and an incredible line up of events.

    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.

    UWWJASAUVBL_2013 Item# 131909