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Sterling Sauvignon Blanc 2005

Sauvignon Blanc from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    Clear, light straw in color. The 2005 Sauvignon Blanc offers aromas of fresh sliced white grapefruit and lemon zest, with accents of ginger, orange blossom, and lemon grass. On the palate it exhibits a refreshing blend of juicy ripe white grapefruit, tangerine, Meyer lemon, mandarin orange, and lemon grass, with a finish that leaves the palate clean and refreshed. A refreshing wine that works well with fish dishes and salads.

    Critical Acclaim

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    Sterling

    Sterling Vineyards

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    Sterling Vineyards, Napa Valley, California
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    Sterling Vineyards was born in the 1960s, a time when creativity and entrepreneurial spirit abounded, especially in California. In 1964, Peter Newton, once a paper broker in England, purchased 70 acres of land in Calistoga and became a Napa Valley winemaker. He planted grapes others did not, bottled varietals others did not, and built a dramatic winery with an aerial tramway. His innovations put Sterling Vineyards into the public eye and helped establish the Napa Valley as a premier travel destination.

    When Newton began planting his estate, Cabernet Sauvignon was the preferred variety. He planted the esteemed Cabernet, but his decision to also plant Chardonnay, Sauvignon Blanc and Merlot was a bold move. His Merlot vines were the first significant planting of that variety in the Napa Valley. Newton saw potential in the soft, velvety Merlot fruit, and in 1969 he took a chance by releasing California's first vintage-dated Merlot. This decision flew in the face of traditional standards, which held that Merlot was merely a blending grape, and forever changed the perception of red wine. People started to enter a restaurant and ask for a glass of Merlot!

    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.

    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.

    ULL61033_2005 Item# 86777