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Rochioli Estate Sauvignon Blanc 2016

Sauvignon Blanc from Russian River, Sonoma County, California
  • W&S95
  • WE94
14.5% ABV
  • WE93
  • RP90
  • W&S90
  • W&S93
  • WE91
  • RP90
  • W&S91
  • W&S93
  • W&S93
  • W&S94
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4.3 17 Ratings
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4.3 17 Ratings
14.5% ABV

Winemaker Notes

Fifty nine percent is from the original Sauvignon Blanc vineyard planted in 1959, twenty five percent is from Rochioli's newest planting (2001) of a very special and rare clone, and sixteen percent is from Rochioli's 31-year-old hillside vineyard. This wine is tank fermented at a cool temperature to preserve its intense varietal character and firm acidity. With aromas of passion fruit, melon, and citrus tones this is a light and sophisticated Sauvignon Blanc.

Critical Acclaim

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W&S 95
Wine & Spirits
If you've never been blown away by a California sauvignon blanc, you owe it to yourself to taste this wine. Over half of the fruit comes from an old vineyard that Joe Rochioli, Jr., planted in 1959; it's now farmed by his son Tom. Old vines, as well as the sunny, temperate climate and stony soil along the banks of the Russian River, drew the fruit to a precise, focused intensity in 2016. You'll find ripe, luscious flavors of papaya and peach -- even redder tones of wild strawberry -- tied to a profound sense of mineral depth. For all of its power, the fruit remains vivid and mouthwatering, as pure as spring water.
WE 94
Wine Enthusiast
This is a beautifully exotic and delicate wine with steely minerality and subdued power. Full of lemony flavor, it complementarily exudes fresh tangerine and grapefruit peel, enwrapping its nuanced fruit with floral highlights.
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Rochioli

Rochioli

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Rochioli, Russian River, Sonoma County, California
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The Rochioli family has been growing grapes on its 136-acre ranch since the 1930s. In 1987, Tom Rochioli created the first Rochioli Estate Pinot Noir which Wine Spectator named “The Best Pinot Noir in America.” The Rochioli Vineyard is situated in a very diverse part of the Russian River Valley promoting diversity in the soil types, proximity to the ocean, as well as the contours of the valley, allowing for morning fog and cool evening breezes.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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.

ULL65063_16_2016 Item# 240597