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Quivira Fig Tree Sauvignon Blanc 2012

Sauvignon Blanc from Dry Creek Valley, Sonoma County, California
  • CG90
13.5% ABV
  • WS92
  • WE90
  • RP90
  • W&S90
  • WS89
  • W&S88
  • WE87
  • WE88
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5.0 1 Ratings
13.5% ABV

Winemaker Notes

This second vintage of our Dry Creek Sauvignon Blanc is quintessential Quivira, a perfect marriage of Old World and New World Sauvignon Blanc. Notes of fresh cut herbs and a bit of grassiness flow into flavors of gooseberries, limes, green apple and a mélange of tropical fruits. The bright acidity clearly shows itself both in the nose and on the palate but there is also a flinty character. Perfect as an aperitif, the Dry Creek Sauvignon Blanc also works well with light seafood dishes such as sole in a lemon butter sauce or any entrée featuring goat cheese

Critical Acclaim

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CG 90
Connoisseurs' Guide
With acid sticking out everywhere, yet balanced by young and nicely expressed fruit, the wine makes us salivate for freshly shucked bivalves or other foods inclined to the lemony, weedy intensity found here in spades. It should age famously as well.
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Quivira

Quivira Vineyards

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Quivira Vineyards, Dry Creek Valley, Sonoma County, California
2012 Fig Tree Sauvignon Blanc
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.

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. 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. 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 ripeness while retaining acidity and balance.

Zinfandel reigns supreme here, often grown on vines aged 35 to 100 or older, taking on a powerful, voluptuous character favored by fans of the variety. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Rhône varieties, and Italian varieties. Petite Sirah and Carignan are commonly blended 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. 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.

GZT10026575_2012 Item# 127639

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