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Matthews Sauvignon Blanc 2001

Sauvignon Blanc from Yakima Valley, Columbia Valley, Washington
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    Winemaker Notes

    Since 1993, Matthews Cellars has produced a Semillon dominant white wine blend. Although Sauvignon Blanc has typically been included in the blend, it has never been substantial enough to bottle on its own. Due to lower crop yields and deficit irrigation at Klipsun Vineyard, we now have what Matthew believes to be the best possible source of Sauvignon Blanc. The juice was then fermented in 100% stainless steel at 56 degrees for 97 days. No malo-lactic fermentation occurred before the wine was lightly fined and filtered prior to bottling. This classic French style wine has great acidity and a lush mouth-feel. Although made to pair with food, this wine serves well as an aperitif for warm weather evenings.

    Critical Acclaim

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    Matthews

    Matthews Estate

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    Matthews Estate, Yakima Valley, Columbia Valley, Washington
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    Established in 1993, Matthews Winery is located in the heart of the Woodinville Wine Country. The boutique winery is owned by a local family and focuses on maintaining production of Bordeaux-style and single varietal vineyard-designated wines. Matthews uses grapes grown in Washington state from vineyards that have experience and respect for nature and its soil. The winery and winemaker, Aryn Morell, believe that there is a deep and tangible link between the vines, hills, winegrowers and winemakers, and carries this proof of affinity into every aspect of wine making—from the vineyard to the cellar, from the vine to the wine bottle. The numerous accolades we receive from trade and consumers alike are an undeniable proof and future motivation to us.

    Yakima Valley

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    Often considered to be the heart of Washington wine country, the Yakima Valley is a sub-AVA of the vast Columbia Valley. The first AVA established in Washington, it is home to some of the state’s most established wineries, and contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain. The climate here is cooler than the rest of the Columbia Valley, making the Yakima Valley ideal for growing white varieties.

    Chardonnay is the most planted grape here, followed closely by Riesling—both made in a wide range of styles depending on the warmth of the vineyard site. Because of the cooler climate, Merlot outnumbers darker-fruited, more tannic Cabernet Sauvignon here—an anomaly for Washington viticulture—and takes on characteristics of sweet red fruit with a supple texture, and sometimes notes of chocolate and mint. Yakima Valley Syrah is earthy and savory, complemented by a wide range of berry flavors from red to black.

    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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

    UCW10753_2001 Item# 59732