Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wineFront shot of wine bottleBack shot of wine bottle

Matanzas Creek Sonoma County Sauvignon Blanc 2011

Sauvignon Blanc from Sonoma County, California
    13.5% ABV
    • WW91
    • TP90
    • TP91
    • WS90
    • TP91
    • WE90
    • W&S90
    • W&S93
    • WE91
    • RP89
    • RP89
    • WS87
    • WS88
    All Vintages
    Currently Unavailable $18.99
    Try the
    18 99
    18 99
    Save $0.00 (0%)
    Ships Mon, Nov 26
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    0
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    13.5% ABV

    Winemaker Notes

    Translucent, pale straw color. An intensely perfumed fresh bouquet of lime, bright pink grapefruit and lemon thyme combined with notes of green melon, pear and papaya. Flavor: Emulating the nose, the palate of bright grapefruit and lime avor carries a hint of lemon verbena, basil and white peach accompanied by a vibrant mouth feel resulting in a medium bodied, fresh food-friendly wine.

    Blend: 84% Sauvignon Blanc, 8% Sauvignon Musque, and 8% Semillon

    Critical Acclaim

    All Vintages
    Matanzas Creek

    Matanzas Creek Winery

    View all wine
    Matanzas Creek Winery, Sonoma County, California
    Image of winery

    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 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.

    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.

    Sonoma County

    View all wine

    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

    Sauvignon Blanc

    View all wine

    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.

    RPT12880406_2011 Item# 117407