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Sivas-Sonoma Sauvignon Blanc 2015

Sauvignon Blanc from Sonoma County, California
  • WE90
13.5% ABV
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13.5% ABV

Winemaker Notes

The 2015 Sivas-Sonoma Sauvignon Blanc opens with enticingly fresh aromas of grapefruit, lychee, and gooseberry, complimented with light floral notes. On the palate, honeydew melon, lime and lively citrus acidity lead to a bright and pleasant finish. The light-to-medium body and smooth, lush mouthfeel—obtained by gently stirring the wine on its lees—makes this a memorable Sauvignon Blanc to be enjoyed on its own or with a wide array of foods.

Serve alongside striped bass roasted with potatoes and thyme, trout with Meyer Lemon Vinaigrette, or basil risotto. It also makes a wonderful aperitif anytime of the year.

Critical Acclaim

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WE 90
Wine Enthusiast
Integrated acidity and ripeness allow for a Good & Plenty licorice-like note, accenting the fresh apricot and white peach flavors in this lovely, easygoing sipper.
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Sivas-Sonoma

Sivas-Sonoma

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Sivas-Sonoma, Sonoma County, California
The Sonoma appellation is more important to us than any other appellation. Wines from Sonoma tend to be more subtle and nuanced by nature. Sivas-Sonoma wines are made to be enjoyed with a meal, as has been the tradition in the Sebastiani family for generations. These wines are a marriage of Sonoma's sub-appellations to truly reflect the character of Sonoma County. Our winemaking approach is a blend of old world and new world style. The wines are rich in heritage while embodying Sonoma County's food friendly and relaxed approach to life.

Sonoma County

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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.

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.

EPC35672_2015 Item# 186264