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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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    As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.

    The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.

    But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.

    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.

    UCW10753_2001 Item# 59732