New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/22/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Kenwood Sauvignon Blanc 2006
This wine shows lively varietal aromas of grass, Meyer lemon and freshly cut honeydew melon. Fresh and crisp, with lively body and a lingering finish.
Best served chilled, this Sauvignon Blanc makes an excellent aperitif and will complement higher-acid dishes including salads and vegetables. Also pairs nicely with light-sauced poultry, shellfish and seafood dishes.
Kenwood Vineyards was established in 1970 in the former Pagani Brothers Winery, a historic cellar dating back to 1906. Thoroughly refurbished and modernized, the facility now boasts more than 125 stainless steel fermenting tanks and large oak uprights, and 20,000 small French and American oak barrels, all devoted to Kenwood Vineyards’ “small lot” style of winemaking.
In addition to the 22-acre vineyard surrounding the winery, Kenwood Vineyards sources grapes from dozens of vineyards – many farmed sustainably, using natural soil amendments and pest controls whenever possible rather than chemicals - in Sonoma County’s best appellations, including Russian River Valley, Alexander Valley, Dry Creek Valley, Sonoma Valley and Sonoma Mountain. Each lot from each vineyard is kept separate throughout the winemaking process, enabling the winemaker to bring it to its fullest potential. This “small lot” or “cuvee” style of winemaking also enables the winemaker to draw on an exceptionally broad “palette” to assemble wines that showcase classic character, subtle complexity and superb balance. As a result, every Kenwood Vineyards wine – whether Table Wine Series, Sonoma Series, Reserve, Jack London Vineyard or Artist Series – is consistent in quality and consistently delicious.
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.