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Markham Sauvignon Blanc 2014

Sauvignon Blanc from Napa Valley, California
    13.8% ABV
    • WW89
    • JS89
    • WS88
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    13.8% ABV

    Winemaker Notes

    Golden straw in color with aromas of fresh pineapple and gardenia blossoms. Juicy fruit is a continuing theme on the palate with apricot, honeydew melon and ruby grapefruit. A ripe entry is full on the palate with a bright, clean finish.

    Critical Acclaim

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    Markham

    Markham Vineyards

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    Markham Vineyards, Napa Valley, California
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    In 1972, Bruce Markham arrived in Napa Valley with the dream of starting a winery. Intent on crafting world-class wines for years to come, he purchased the "little jewels" that are still the Markham vineyards today. He was a pioneer in what is now the very heart of Napa, buying premium vineyard land before many understood the tremendous potential the valley offered for producing fine wines. He also purchased a winery. Originally established by Jean Laurent, the Markham winery dates back to 1879. As one of the founders of Napa winemaking and viticulture, Markham Vineyards takes great pride in its legacy of exceptional mountains and magnificent vineyards, Markham's winery has the distinction of being the fourth oldest continuously operated winery in Napa County.

    Today, Markham Vineyards owns 350 acres of vineyards strategically located in several of Napa Valley's best growing regions. From its Calistoga vineyards in the north to Oak knoll in the south, Markham has the luxury of hand-selecting grapes from several diverse microclimates to achieve its balanced and rich wines. Winemaker Kimberlee Nicholls sums up the benefits offered by this extraordinary palette of vineyards: "The expressions of terroir from each unique location create a greater whole; each vineyard complements and elevates the next. The result is endless blending options to weave together the rich fruit flavors, elegant acid structure, broad texture and velvety tannins we want in our wines."

    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.

    FED733240_2014 Item# 143652