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Joseph Jewell Alexander Valley Sauvignon Blanc 2010

Sauvignon Blanc from Sonoma County, California
    0% ABV
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    3.5 1 Ratings
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    3.5 1 Ratings
    0% ABV

    Winemaker Notes

    The wine shows bright clarity with pale intensity and a pale straw color in appearance. The nose is clean and of medium intensity showing some youthful development from barrel and bottle aging. Classic Sauvignon Blanc markers of citrus like grapefruit, lemon and lime are complemented by pear and apple notes. A touch of grass, tropical fruit and vanilla cream add complexity to the nose. The palate is dry and shows medium acidity, alcohol, body, flavor intensity and length with flavors mimicking the nose. Refreshing acid and an elegant interpretation will make this a great match with lighter foods or as a perfect summer white wine.

    Critical Acclaim

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    Joseph Jewell

    Joseph Jewell

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    Joseph Jewell, Sonoma County, California
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    Joseph Jewell Wines started in a garage in Windsor, California in 2006, when two good friends, Micah Joseph Wirth and Adrian Jewell Manspeaker, created their first wine, a Pinot Noir. The 2006 Pinot Noir crop in Northern California was a large one, and several vineyards had grapes to spare. Adrian and Micah considered several options, and finally sourced a ton of grapes from the Toboni Vineyard in the Russian River Valley. They invested in two French Oak barrels and a small basket press…and they were on their way to a very successful first vintage, producing 50 cases of a full-bodied, rich Pinot Noir.

    While they were washing out their barrels at the Gary Farrell Winery one day, they tossed around ideas for a name for their fledgling winery. They wanted something that represented them both, yet also had a connection to each of them individually. Combining their middle names, Joseph Jewell rolled off their tongues. They created an elegant coat of arms for their logo and a distinctive label and bottle to match the quality of their wines.

    Since that first Pinot Noir, they’ve created several wines, including Russian River Valley Appian Way Pinot Noir, Dry Creek Valley Grist Zinfandel, and Alexander Valley Redwood Ranch Sauvignon Blanc, all with distinct noses and finishes that reflect their unique style of winemaking.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing 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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

    DUEJOSJEWELLSB_2010 Item# 124946