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Pezzi King Estate Sauvignon Blanc 2013

Sauvignon Blanc from Dry Creek Valley, Sonoma County, California
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    Winemaker Notes

    The hot days and cool nights of the Dry Creek Valley bring out the bright tropical notes. Nectarine, guava and apricot entice the nose while fresh pineapple and honeydew melon prevail on the palate. The crisp acidity and long finish leaves lemon zest and herbs lingering and your mouth begging for another refreshing sip.

    Pair this Sauvignon Blanc with fresh fruit and soft cheese or baked white fish with a light lemon cream sauce.

    Critical Acclaim

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    Pezzi King

    Pezzi King

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    Pezzi King, Dry Creek Valley, Sonoma County, California
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    Ken and Diane Wilson first made a name for themselves specializing in Dry Creek Valley Zinfandels. Thus the purchase of Pezzi King Vineyards was an ideal match for the Wilson family's philosophy of producing small quantities of high-end, handcrafted wines. The Wilsons, who are the owners of two other highly regarded Zinfandel-producing small wineries, Wilson Winery and Mazzocco Sonoma, are thrilled to have this 137 acre farm set in the hills above Dry Creek Valley. At the heart of this beautiful property are the vineyards, 65 acres of world-class Zinfandel and Cabernet Sauvignon - which allow the Wilsons to continue their commitment to producing only the finest wines possible while investing in the personal relationships with their clientele through priviate wine club participation.

    Ken Wilson commented that, ""I've always admired Jim Row and the Pezzi King wines, especially the estate Zinfandels. Pezzi King changed the way we looked at Zinfandel and turned the local winemaking world upside down with its 1995 Zin. Its rich, jammy, and fruit-forward style became the new standard of excellence in Zins.""

    No where in America are conditions better suited to producing world-class Zinfandels than Pezzi King's home: Dry Creek Valley."

    Dry Creek Valley

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    A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles—both red and white. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days, bookended by cool nights, allow grapes to reach full phenolic ripeness and balance. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices.

    Zinfandel reigns supreme here and still produces in a great number of very old vineyards—often 100 years old or older. These old vines create a powerful, voluptuous and sultry wine unlike those of any other region. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Grenache and Syrah. Petite Sirah is often found in blends with Zinfandel.

    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.

    EPC29725_2013 Item# 142138