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Raphael Sauvignon Blanc 2004

Sauvignon Blanc from New York
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    Winemaker Notes

    In keeping with the chateau tradition, Raphael produces a small quantity of white wine. Handpicked, ripe Sauvignon Blanc grapes are pressed in our wooden basket press, then fermented entirely in stainless steel at very cold temperatures in order to capture the essence of the fresh fruit. The result is a wine driven by intense floral and herbal elements and natural acidity - the basis of the Long Island style for this variety. Fruit flavors evident include pink grapefruit, gooseberries, kiwis and lime. The perfect accompaniment to scallops, mussels, shrimp and other local seafood.

    Critical Acclaim

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    Raphael

    Raphael

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    Raphael, New York
    Established in 1996, Raphael is Long Island’s premier vineyard and winery estate. Located on the North Fork of Long Island, in the hamlet of Peconic, the winery is dedicated primarily to the production of Merlot. The wines reflect both the Long Island terroir (soil and microclimate) and the spirit of a great Bordeaux chateau, with its attention to detail and devotion to quality in every aspect of grape growing and wine making.

    Raphael was born from the vision of John Petrocelli, after whose father the winery is named. In Raphael, the Petrocelli Family is striving for the production of Long Island’s greatest wine, incorporating both New World advances and Old World traditions. The result is a wine with an incomparable personality, resulting from the ideal marriage of soil and climate found on the North Fork of Long Island, and is also reflected in the elegant, Mediterranean-styled winery, a picture of which adorns its label.

    New York

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    Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.

    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.

    LAU295550704_2004 Item# 82704