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Flat front label of wine

Rusack Sauvignon Blanc 2012

Sauvignon Blanc from California
  • RP88
  • WE88
13.6% ABV
  • RP89
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13.6% ABV

Winemaker Notes

This beautifully dry white wine is perfumed with aromas of honeydew melon, pears and spun sugar. These aromas merge with flavors of Meyer lemon and pineapple on the palate, and finish with a sensation that is both fruity and crisp.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
A delicious, grassy Sauvignon Blanc that dishes up plenty of stone fruits, lime peel and touch of spring flowers, the 2012 Sauvignon Blanc is medium-bodied, juicy and lively on the palate. I like the mid-palate here and it's a solid white with some character. Drink it over the coming year or two.
WE 88
Wine Enthusiast
One of the first 2012s to be released, and a fine wine that makes you look forward to Rusack’s future bottlings. It’s tart in acidity yet rich in honey, apricot, lime and orange flavors, with a savory edge of mouthwatering gooseberry.
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Rusack

Rusack

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Rusack, California
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Rusack was established in 1995 by Geoff Rusack and Alison Wrigley Rusack with a commitment to creating world-class wines. In the years since then, this dedication to quality has meant some dramatic changes at the winery.

The most visible change is in the vineyard. Following the 2001 harvest, many of the original vines were pulled out and replanted under the guidance of winemaker John Falcone. Utilizing cutting edge technology and taking advantage of Ballard Canyon’s unique terroir, varieties to be grown were carefully chosen and limited to those clones best suited to the microclimate. Syrah, Sangiovese, and Sauvignon Blanc have been planted, along with smaller lots of Cabernet Franc, Merlot and Petit Verdot to be blended into the renowned "Anacapa."

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied—plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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.

AMR69939_2012 Item# 131003