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Leese-Fitch Sauvignon Blanc 2011

Sauvignon Blanc from California
    13.5% ABV
    • WW89
    • TP91
    • WW89
    • WE90
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    13.5% ABV

    Winemaker Notes

    The 2011 Leese-Fitch Sauvignon Blanc is a crisp and refreshing wine. This wine has clean aromas of lemon peel, ground ginger, and blanched almonds. The palate has a bright acidity that carries along zesy and refreshing flavors of fresh citrus and white nectarine.

    This is a perfect wine for any time of the year and goes especially well with organic mixed greens in a fines herbes-lemon vinaigrette and grilled pork chops with a Moroccan glaze, almonds, endive, and fresh veggies.

    Blend: 93% Sauvignon Blanc, 7% Chenin Blanc

    Critical Acclaim

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    Leese-Fitch

    Leese-Fitch

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    Leese-Fitch, California
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    The wines of Leese-Fitch are wines that celebrate the deep heritage of California embodied in the iconic Leese-Fitch Adobe built in the 1830s and still at home in the historic town of Sonoma, California today. More than simple wines from California, these wines classically represent each varietal from which they are made.

    Truly a representation of everything California, Leese-Fitch was born in the town of Sonoma. The state of California was also born in this now quiet, rural town. Before the glitz of Hollywood, prior to the construction of the Golden Gate Bridge and the innovation of Silicon Valley – in California there was the town of Sonoma. Early one Sunday morning, General Vallejo, who possessed the land grant that included the town, heard a knock at his door. A small, yet heavily-armed group of Americans requested that he surrender Sonoma. The General, who later went on to serve in the California State Senate, peacefully acquiesced. To legitimize their conquest, the Americans drew a crude rendition of a grizzly bear on canvas along with the words “California Republic.” In the center of the Sonoma Plaza a new flag was raised. The Republic of California was born.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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.

    OPC24156_2011 Item# 122038