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Sonoma Coast Vineyards Laguna Vista Sauvignon Blanc 2013

Sauvignon Blanc from Sonoma Coast, Sonoma County, California
    13.9% ABV
    • RP90
    • W&S91
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    13.9% ABV

    Winemaker Notes

    The Sauvignon Musque being fermented in re-toasted oak delivers a very complex flavor prole. Clone 1 provides the traditional profile of citrus and lends to the high acidity. The Sauvignon Musque provides depth and shows in the range of pear, fig, and pineapple while adding a rich tropical profile. The sur lees treatment is very evident and felt on the palate as a creamy trait.

    This wine will make an ideal aperitif wine and a delicious companion to food including fresh or grilled fish and seafood, particularly oysters, crab, and lobster along with grilled or broiled chicken dishes and a wide range of cheeses. The winemaker's inspiration for this wine comes from the unique opportunity to marry old and new world winemaking practices resulting in a truly distinctive wine.

    Blend: 100% Sauvignon Musque

    Critical Acclaim

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    Sonoma Coast Vineyards

    Sonoma Coast Vineyards

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    Sonoma Coast Vineyards, Sonoma Coast, Sonoma County, California
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    Sonoma Coast Vineyards produces handcrafted wines from the Extreme Sonoma Coast, a unique cold-climate growing area west of the Russian River Valley, a mere five miles from the Pacific Ocean, on the far western reaches of the Sonoma Coast Appellation. The potential for this region to produce wines of exceptional depth and complexity inspired founders John and Barbara Drady to join forces with acclaimed winemaker Anthony Austin and introduce their first vintage in 2002. Low yields of mature fruit with high levels of natural acidity, intense flavors and remarkable complexity result from the long, cool growing season, where harvests may extend into early November.

    Sonoma Coast

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    A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

    Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

    The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

    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.

    YNG790526_2013 Item# 140713