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Lockwood Estate Sauvignon Blanc 2000

Sauvignon Blanc from Central Coast, California
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    Winemaker Notes

    As this block matures, we find the flavors are becoming more complex, with hints of dried flowers, fig and orange blossom. I like to de-emphasize the traditional grassy/herbaceous flavors and focus on our vineyard's fresh fruit qualities. A long, slow and steady growing season played a major role in concentrating flavors within the grapes.

    Alcohol: 13.9% by volume

    Critical Acclaim

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    Lockwood

    Lockwood

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    Lockwood, Central Coast, California
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    Located in Monterey County, on a 1850 acre parcel of calcarious soil (called "Lockwood Shaly Loam"), Lockwood Vineyard was planted in 1981, and started producing in 1989. Lockwood is dedicated to estate bottling and, as winemaker Stephan Pessagno puts it, "wine that is fruit-forward, has good acidity and balance, and complements the best of life's food and wine experiences." The temperature fluctuations-morning temperatures can be 50 degrees and mid-day temperatures 100 or more degrees-make Lockwood able to mature both cool climate and warm climate grape varieties with unprecedented success.

    Central Coast

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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 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 region could probably support almost any major grape varietiy, it is famous for a few. 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.

    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.

    WBO429258_2000 Item# 49774