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Spottswoode Sauvignon Blanc 2015

  • WW93
  • JS92
750ML / 14.1% ABV
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750ML / 14.1% ABV

Winemaker Notes

Fresh and juicy, with great complexity. A powerful wine that’s layered and textured with citrus and stone fruits filling the palate. Fresh pear and white peach mingle with passion fruit and lemon meringue. The mouthwatering vivacious acidity and complex subtle vanilla and creaminess gives great length to this impressive wine.

Critical Acclaim

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WW 93
Wilfred Wong of Wine.com
The 2015 Spottswoode Sauvignon Blanc is complex and sophisticated. The wine starts out with dried peach skin and ripe citrus in the aromas and tightropes between creaminess and dried earth. It is resoundingly crisp on the finish and makes an ideal choice with a dozen raw Malpeque oysters—aficionados consider this bivalve, from Prince Edward Island in Canada, to be robust and almost creamy in flavor. Doesn't this match sound good? Bring on the oysters, call a few friends, and I will supply the Spottswoode! Drinks well now. (Tasted: November 16, 2016, San Francisco, CA)
JS 92
James Suckling
A tight and minerally white with sliced-green-apple and pear and peach character Full body and lots of tangy fruit. Peach on the finish. One of the best sauvignons of Napa.
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Spottswoode

Spottswoode Estate Vineyard & Winery

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Spottswoode Estate Vineyard & Winery, California
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Spottswoode is a small, family-owned estate located on the western edge of St. Helena in the Napa Valley. The estate, which dates to the 1800s, includes classic formal gardens, pre-prohibition winery buildings and the 40-acre, organically farmed estate vineyard. Spottswoode focuses all of its attention on producing extremely limited quantities of two wines: Sauvignon Blanc and Cabernet Sauvignon.

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Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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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 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.

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 matches well with complex seafood and chicken dishes.

Sommelier 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.

SOU415878_2015 Item# 161854