Very bright, pale straw with silver/green highlights. Lemon, ripe pink grapefruit and ripe pear with subtle white pepper and green herb accents. Dry, medium bodied, crisp with lemon and subtle mandarin citrus notes over a pleasant herbal background on entry with savory and mineral textural notes on the mid-palate and into the refreshing finish.
This is fresh, classically styled Sauvignon Blanc that is perfect on a hot summer day before a meal as a refreshing aperitif, with lightly seared and salted Shishito or Padrón peppers, or with freshly grilled shrimp marinated in olive oil, salt, pepper, lemon juice with oregano and served with a white wine, lemon and caper sauce.
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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.
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.