For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Saracina Vineyards Sauvignon Blanc 2001
Although John Fetzer sold the Fetzer Vineyards brand to a large corporation in 1992, John and his siblings retained a few thousand acres in ranch land and vineyards for the Fetzer family. After dividing up the vineyards among the family members, John focused on replanting his own vineyards and on other land development projects. By 2001, this workaholic, insomniac vigneron, who lives for building projects, realized he still had a lot he wanted to do in the wine industry. He then joined forces with his wife, Patty Rock, to launch the Saracina and Atrea wine brands.
John acquired the coveted Sundial Ranch along the Upper Russian River on Highway 101 in the early 1980s. In the late 1990s, the ranch was renamed Saracina after a centuries-old farmhouse and vineyards in Tuscany where he and his wife, Patty Rock, spent their honeymoon. Visitors driving into Saracina now are captivated by the vast hillside and valley floor vineyards and the charming mix of rustic and modern structures, many of which have been constructed by John and his team using reclaimed materials from the ranch.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
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.
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.
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.