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Simonnet-Febvre Saint Bris de Sauvignon Blanc 2011

Sauvignon Blanc from Burgundy, France
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    Winemaker Notes

    A very fresh and intense wine, with zesty lemon hints, grassy nose, plus a creamy texture and flavor. This wine is fresh and silky smooth.

    Blend: 100% Sauvignon Blanc

    Critical Acclaim

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    Simonnet-Febvre

    Simonnet-Febvre

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    Simonnet-Febvre, Burgundy, France
    2011 Saint Bris de Sauvignon Blanc
    The Maison & Domaine of Simonnet-Febvre were founded in 1840 by Jean Febvre, a barrel maker by trade from the town of Montbard. In the early days, the house was known for its sparkling Chardonnays from Chablis, known today as Crémants de Bourgogne. Over the years, the Febvres acquired holdings in some of the greatest terroirs in Chablis. Today, the domaine comprises approximately 9 acres, crowned by a 2/3 acre plot in the Grand Cru vineyard of Les Preuses, with 3.5 acres of 1er Cru Mont de Milieu and 4.7 acres of communal Chablis vineyards. In 2003, Simonnet-Febvre was acquired by Maison Louis Latour. Since its purchase, the Latours have completely renovated the winemaking facilities, installing new stainless steel tanks and pneumatic presses. The vineyards have been reworked with the same sustainable vineyard practices utilized in Latour’s 125 acre domain in the Côte d’Or. Maison Louis Latour also hired a talented new winemaker, Jean-Philippe Archambaud.

    Burgundy

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    A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

    Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

    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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

    BOS30083455_0 Item# 118740

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