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Matanzas Creek Sonoma County Sauvignon Blanc 2008

Sauvignon Blanc from Sonoma County, California
  • W&S90
0% ABV
  • WE90
  • WW91
  • TP90
  • TP91
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3.0 1 Ratings
0% ABV

Winemaker Notes

Color: Translucent, pale straw.

Nose: An intensely perfumed fresh bouquet of pink grapefruit andlemon cream combines with energetic spice notes, underlinedby invigorating minerality.

Flavor: Emulating the nose, the palate of crisp citrus and melonflavor carries a hint of dry white herb accompanied by a soft,round mouthfeel resulting in a medium bodied, fresh,food-friendly wine.

Critical Acclaim

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W&S 90
Wine & Spirits
Clear to platinum in color, this wine has the scent of green-apple skin, a tight jacket surrounding plump fruit flavors. The fruit has the weight and gravity of a peach ready to fall from the tree - fully ripe rather than superripe. The acidity in the finish will wrap around grilled sea scallops.
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Matanzas Creek

Matanzas Creek Winery

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Matanzas Creek Winery, , California
Matanzas Creek
Founded in 1977, Matanzas Creek Winery is located on the site of a retired dairy farm in Sonoma County's Bennett Valley. In 1985, the original winery, a converted dairy barn, gave way to a modern winemaking facility and since that time the Estate's Bennett Valley vineyards have grown to include over 280-acres of Chardonnay, Merlot and Syrah. Vineyard acquisitions in Sonoma Valley, Carneros, Russian River Valley and Knights Valley provide the vineyard management and winemaking teams with an enviable selection of fruit. Sourced from Estate-owned vineyards, the Matanzas Creek wine portfolio includes Sauvignon Blanc, Chardonnay and Merlot, as well as a limited amount of Syrah and Cabernet Sauvignon.

As important as the history of the winery itself is its location in Sonoma County's newest American Viticultural Area (AVA), Bennett Valley. Although only formally recognized as an AVA in December 2003, Bennett Valley has a rich history of grape growing dating back to the mid-1800s. Once defined as part of Sonoma County's Sonoma Valley and Sonoma Mountain AVA's, Bennett Valley overlaps with these winegrowing regions but carves out 8,150 acres to call its own (of which 850 acres are planted with grapevines). Three mountains define Bennett Valley and also serve to capture a cool maritime air stream which promotes a cooler, longer growing season that results in more complex wines.

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

WAL407508_2008 Item# 104578

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