Winemaker Notes
Sauvignon Blanc is in its element when it is fermented entirely in stainless steel (no oak), allowing the fresh crisp nature of the fruit to shine. And that’s how Scheid Vineyards does their Estate Sauvignon Blanc. Bright notes of Meyer lemon, lime and stone fruit, along with hints of melon and guava, give way to a crisp acidity that lends a beautiful freshness and structure to this wine. Hints of tarragon and other light herbal and grass notes lurk in the background, as well as a mild tartness that is a hallmark of Sauvignon Blanc.
Professional Ratings
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Tasting Panel
Lem- on verbena and grassy garden herbs maintain a savory side as honeydew and guava contrib- ute to a sweeter profile. This streamlined Sauv Blanc with personality-plus aged for four months in 100% stainless steel, and its heightened perfume augments its citrus-blossom character.
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Wine Enthusiast
Seared seaweed, freshly cut lawn, lime-peel and seashore aromas show on the maritime nose of this bottling. That kelpy tone comes through on the palate as well alongside green bell pepper.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm 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.
A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.
Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.
Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.