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Kobalt Wines Sauvignon Blanc 2011

Sauvignon Blanc from Sonoma County, California
    0% ABV
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    Winemaker Notes

    Critical Acclaim

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    Kobalt Wines

    Kobalt Wines

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    Kobalt Wines, California
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    By 1998 Kevin Carriker wanted to make wine on his own and focus solely on Cabernet Sauvignon. A friend of his, Merus winemaker Mark Herold, told him of a small vineyard in Coombsville (south/eastern Napa) that had the characteristics he was seeking. It took a couple more years to realize his dream and in 2001 he was able, with the help of Mark, to put everything together and make his first Cabernet Sauvignon. This, and the subsequent years of Kobalt, mark the culmination of untraditional education and desire to produce fine wine. The current production of Kobalt Cabernet Sauvignon is twenty barrels.

    From vineyard to table, Winemaker Mark Herold, Ph.D. has incredible wealth of experience and an in-depth, scientific knowledge of the wine business. A true renaissance artisan with a healthy dose of accomplished scientist, Mark’s background is storied in successfully developing new, highly esteemed wine estates, as well as reinvigorating established wineries. Making wine and advising both larger institutional wineries, such as his work with Joseph Phelps Vineyards, along with his successful efforts at boutique wine properties, such as Harris Estate and Hestan Vineyards, provide Mark with the unique ability to assess the specialized needs of both large and small wineries.

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    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 every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous 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, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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    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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    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 matches well with complex seafood and chicken dishes.

    Sommelier 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.

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