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Preston Vineyards (CA) Sauvignon Blanc 2000

Sauvignon Blanc from Sonoma County, California
  • W&S93
0% ABV
  • WS87
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0% ABV

Winemaker Notes

Hartsock Vines . A grassy mouthful; New Zealand in Dry Creek.

Critical Acclaim

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W&S 93
Wine & Spirits
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Preston Vineyards (CA)

Preston Vineyards

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Preston Vineyards, Sonoma County, California
Preston Vineyards was founded by Lou and Susan Preston in 1973 with the conversion of an old prune orchard and dehydrator. From those rather crude beginnings evolved a vineyard, a winery and a philosophy grounded in the soils and traditions of Dry Creek Valley. We have a slightly different slant on wines and the wine industry. Part of our story is what we don't do. We don't make Chardonnay, we discontinued Cabernet, and have never made White Zin. I know, blasphemy. We are farmers at heart and approach winemaking as the logical end point of the growing cycle. All our wines are estate grown. We accept as an imperative the responsible husbandry of our soils and farm organically to the extent possible; we have used no insecticides for the past decade. We view ourselves as participants in a dynamic continuum of winemaking here in Dry Creek Valley and respond to historical precedent as well as creative inspiration in the development of our product line.

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 nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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 and Sonoma Valleys, Carneros, and Fort Ross-Seaview. 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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

WBW590489_2000 Item# 10086