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Medlock Ames Sauvignon Blanc 2013

Sauvignon Blanc from Sonoma County, California
  • CG91
14.3% ABV
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14.3% ABV

Winemaker Notes

Bright, citrus aromas of ripe grapefruit and Meyer lemon are complemented by tropical notes of pineapple, guava, and a hint of boxwood. The mouthwatering acidity provides a crisp, fresh finish.

Critical Acclaim

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CG 91
Connoisseurs' Guide
From a producer that up to now has been known for its limited production Cabernet Sauvignons, this new effort contributes another name to the list of noteworthy makers of Sauvignon Blanc. This bright and brisk bottling boasts a bounty of grassy, melon-like fruit with a drift into the weedy end of the spectrum as its nose develops with air, and, if its earliest palatal impressions are on the simple, slightly candied side, it does not take long for the wine’s inviting depth to emerge and carry the wine into a long finish
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Medlock Ames

Medlock Ames

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Medlock Ames, Sonoma County, California
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Medlock Ames is an estate fine wine producer located in Alexander Valley, Sonoma County, California. Started in 1998 by friends Chris James and Ames Morison, their commitment to quality through mindful and organic farming is considered to be one of their greatest assets. Their vineyards are farmed organically with no insecticides, chemical fertilizers or herbicides and solar power provides the energy needed to run. Only 55 of 338 acres are farmed, they chose to leave the majority of land in a natural state - reserving the majority of the acreage for oaks and wildflowers, not vines. Innovative and traditional methods are used to farm this boutique vineyard where vegetables, olives and wildlife also flourish. The portfolio includes Chardonnay, Sauvignon Blanc, Reserve Chardonnay, Merlot, Pinot Noir, Cabernet Sauvignon, a Red Bordeaux Blend, estate bottled olive oil, verjus and preserves.

Sonoma County

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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

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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.

HNYMEDSBC13C_2013 Item# 136898