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Santa Barbara Winery Sauvignon Blanc 2013

Sauvignon Blanc from Santa Ynez Valley, Santa Barbara, Central Coast, California
    13.7% ABV
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    13.7% ABV

    Winemaker Notes

    This fresh-tasting wine has its own distinctive flavor, is a great alternative to Chardonnay and serves equally well with moderately spicy foods, seafood and salads.

    Critical Acclaim

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    Santa Barbara Winery

    Santa Barbara Winery

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    Santa Barbara Winery, California
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    In 1962, Pierre Lafond re-established Santa Barbara County's winemaking tradition by founding Santa Barbara Winery. The winery was the first since prohibition and is part of an association that has grown to 40 wineries located in Santa Barbara County. In the early years, Pierre made wine from purchased fruit, but soon realized the potential for premium wine made from Santa Barbara County grapes. In 1971, he purchased land in the western Santa Ynez Valley and began planting what is now a 95 acre vineyard. Today, annual production is around 32,000 cases.

    Bruce McGuire was working as a winemaker in the Sacramento Delta in 1981 when Pierre Lafond invited him to take over the winemaking operation at Santa Barbara Winery. Since then, the winery has produced world class red and white wines. Bruce's winemaking philosophy begins in the vineyard. He believes the quality and integrity of the wine is inextricably linked to what happens in the field — from the pruning in the winter, to the harvest in the autumn.

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    Santa Ynez Valley

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    Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.

    A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.

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    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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    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 matches well with complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon blanc is a 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 (herbaceous aromatic compounds) inherent to each member of the family.

    HNYSBWSBC13C_2013 Item# 136962