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Flat front label of wine

Quivira Fig Tree Sauvignon Blanc 2009

Sauvignon Blanc from Sonoma County, California
  • WE88
14.1% ABV
  • WS92
  • WE90
  • RP90
  • CG90
  • W&S90
  • WS89
  • W&S88
  • WE87
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14.1% ABV

Winemaker Notes

Our Fig Tree Vineyard Sauvignon Blanc seems to have settled into its identity over the last several vintages. The short crop level this year gave us very concentrated flavors leaning more to the fig and melon side of the spectrum as opposed to the lemon and grass side. The mineral notes that distinguish this bottling are nicely framed in the background but with a bit more fatness to support it. While it is a joy to drink on its own as a warm summer day draws to a close, it will truly shine with herbed chicken, dishes with a simple cream sauce or pretty much any creature from the sea.

Critical Acclaim

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WE 88
Wine Enthusiast
Nicely brisk and clean in acidity, this racy wine whisks through and cleanses the palate. Along the way, it leaves bright flavors of lemons, limes, grapefruits, orange blossom and honeysuckle, with a slightly tart touch of gooseberry. A very nice, unoaked wine.
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Quivira

Quivira Vineyards

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Quivira Vineyards, Sonoma County, California
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Quivira is the name of a legendary kingdom, believed to have prospered centuries ago in the land now known as Sonoma County. Founded in 1981 by Henry and Holly Wendt and built in 1987, Quivira's winery has a present capacity of 20,000 cases. The property is 90 acres wide, 72.5 of which are planted with wine grapes. The vineyards reach from the western banks of Dry Creek up onto the adjacent hillsides. Quivira's family-owned vineyard and winery are home to a team of spirited people who add a dash innovation and artistry to Dry Creek Valley's long tradition of winegrowing and winemaking.

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.

CVF101863_2009 Item# 112548