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Lake Sonoma Winery Sauvignon Blanc 2009

Sauvignon Blanc from Sonoma County, California
    13.5% ABV
    • WE90
    • WE89
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    13.5% ABV

    Winemaker Notes

    Intense, fresh aromas of lime zest, tamarind and guava, followed up by crisp acidity, vibrant citrus flavors and hints of tarragon and freshly cut grass.

    This lively, refreshing wine is an excellent pairing for shellfish and ceviche, spicy Asian dishes and summer salads.

    Critical Acclaim

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    Lake Sonoma Winery

    Lake Sonoma Winery

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    Lake Sonoma Winery, Sonoma County, California
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    Established in 1977, Lake Sonoma Winery follows a "best of the best" philosophy to produce wines that showcase Sonoma County character at its finest.

    Lake Sonoma Winery focuses on the individual appellations in Northern Sonoma County where California’s top grape varieties achieve their ultimate expression of character. Zinfandel and Sauvignon Blanc come from Dry Creek Valley, where gravelly soils and a climate of warm days and cool nights produce intense fruit and impressive balance. Chardonnay and Pinot Gris are grown in the very cool, often foggy Russian River Valley, where they develop rich, crisp character. Cabernet Sauvignon is drawn from Alexander Valley, where fertile soils and very warm climate result in mouthfilling character and smooth texture. The intrinsic excellence of these regions is enhanced by sustainable farming techniques in the vineyards, which uses natural amendments and controls to enrich the soil and combat pests.

    To preserve and complement the extraordinary character of these grapes, Lake Sonoma Winery meticulously handcrafts each wine. Vineyard lots are kept separate until blending and aging in small oak barrels is tailored to each individual wine. Lake Sonoma Winery produces less than 25,000 cases annually, but every Lake Sonoma wine – through its bold flavors and intriguing complexity - makes a statement.

    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.

    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.

    RPT22295396_2009 Item# 107100