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Phelps Creek Wines Sauvignon Blanc 2016

Sauvignon Blanc from Oregon
  • WW89
13.2% ABV
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13.2% ABV

Winemaker Notes

#36 wine in VinePair's Top 50 of 2018

We now manage the marvelous Sauvignon Blanc vineyard grown on Underwood Mountain, within eyesight of our property. Our inspiration was to emulate “Kiwi” style, with its bright acidity and tropical notes on the nose. We balanced its “racy” character with beautiful scents of grapefruit, guava, and gooseberry.

The wine pairs delightfully with foods ranging from freshly shucked oysters to Asian spiced grilled shrimp.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
COMMENTARY: At this time in my wine life, I don't have a lot of experience with the Columbia Gorge AVA. I did, however, find the 2016 Phelps Creek Vineyard Sauvignon Blanc to be quite good. TASTING NOTES: This wine shows a racier style of the grape variety. Its aromas and flavors of dried citrus peel and chalk should make it a delightful pairing with clams and linguine in a garlic and white wine sauce. (Tasted: September 11, 2018, San Francisco, CA)
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Phelps Creek Wines

Phelps Creek Wines

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Home to some of America’s most celebrated Pinot Noir, Oregon maintains a tight focus on small production, high quality wine even while the state’s industry enjoys steady growth. As a world-renowned wine region, Oregon has more than 700 wineries and is home to well over 70 grape varieties. With a mostly Mediterranean climate, its cooler and wetter regions lie in the west, close to the Pacific Coast.

By far the most reputed region is the Willamette Valley, which is further subdivided into six smaller appellations: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton.

The Valley’s obvious success story is with Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy—and is often more affordable than either one. The best Willamette Pinot noir has a rare combination of red and black fruit, elegant balance, high acidity and rustic earth. While completely enjoyable in their youth, some of the better, single vineyard or appellation-specific Pinot noirs can often benefit from some cellar time.

Other AVAs in Oregon’s west worth noting include Umpqua Valley and Rogue Valley.

In the east are Snake River Valley, which overlaps into Idaho, and Columbia Valley, which Oregon shares with Washington. Summers are hot and dry in these regions but winters are cold and rainy.

Pinot Gris, Chardonnay, Riesling and Pinot blanc also grow successfully in Oregon.

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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

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 matches well with complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.

PNTPT037316_2016 Item# 512665