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Presqu'ile Sauvignon Blanc 2013

Sauvignon Blanc from Santa Maria Valley, Central Coast, California
  • WE92
  • RP90
13.1% ABV
  • WE91
  • WE91
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13.1% ABV

Winemaker Notes

This light straw-colored wine flourishes with aromas of lychee, gooseberry, peach, orange zest, kaffir lime and hints of jalepeño and cut grass. The palate exhibits excellent texture and notes of peaches, grapefruit, orange, lychee, meyer lemon and cantaloupe.

Critical Acclaim

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WE 92
Wine Enthusiast
The extremely cool-climate Presqu'ile Vineyard delivers an exciting wine, with herb-bomb nose aromas of oregano, thyme, grass and rosemary, with a bit of green apple fruit on the background. There is peppery verve to the palate, where the wine bounces off the tongue with flavors of lime zest, Granny Smith apple and cut grass. It's almost spicy.
RP 90
Robert Parker's Wine Advocate
Looking first at the whites, the 2013 Sauvignon Blanc Santa Maria Valley is a beautiful effort that offers steely, racy notes of citrus blossom, lime and distinct minerality in its clean, crisp style. It’s outstanding and well-worth seeking out.
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Presqu'ile

Presqu'ile

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Presqu'ile, Santa Maria Valley, Central Coast, California
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Presqu'ile arose from our penchant for fine wines, an inclination for adventure, the discovery of Santa Maria Valley's ideal terroir, and the desire to rebuild our family’s gathering place after the original Presqu’ile was destroyed during Hurricane Katrina. Their property includes 73 acres of certified sustainably farmed vineyards on our 200-acre property where they craft Santa Maria Pinot Noir, Chardonnay and Syrah and Santa Barbara County Sauvignon Blanc. Today, two generations of Murphys form the heart of Presqu'ile: Matt, Amanda, Jonathan, Anna, Madison and Suzanne, together with winemaker Dieter Cronje and vineyard manager Jim Stollberg.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely west to east starting near the coast. The valley funnels cool, Pacific Ocean air to the vineyards more inland, allowing grapes a longer hang time to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.

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.

CWC937847_2013 Item# 131996