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Lola Kay Sauvignon Blanc 2015

Sauvignon Blanc from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    The 2015 LK SB is a fresh, crisp, no-oak expression of deliciousness. Bright and light flavors of white peach, honeydew and flinty meyer lemon balance nicely with lovely aromas of ripe peach, and grapefruit.

    Sauvignon Blanc is a delightfully versatile white wine, matching well with many foods and settings. Soft, creamy cheeses and dishes with herbs such as parsley, thyme, mint and rosemary make for a perfect pairing every time.

    Critical Acclaim

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    Lola Kay

    Lola Kay

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    Lola Kay, Napa Valley, California
    At Lola Kay they are on a mission to make classically elegant wines priced for everyday enjoyment. Easier said than done. Lola Kay is tenacious in finding the best vineyard selections for their bottlings. The intriguing results speak for themselves.

    Wines have a consistent house style of exceptional balance, brightness and complexity. Accordingly, they avoid the heavy oak / overipe fruit thing. Instead we focus on verve and grace in the glass.

    Lola Kay is second generation Napa vintners Peter Rubissow and Napa winemaker Timothy Milos. Together they've been growing grapes and making wine in Napa Valley long enough to know that a wine is only as good as the grapes it's made from. They take this idea to heart, and make the absolute best wines they possibly can for the price.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    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.

    HNYLOWSBC15C_2015 Item# 208883