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Sterling Sauvignon Blanc 2013

  • WW90
750ML / 13.5% ABV
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  • RP87
  • WS87
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750ML / 13.5% ABV

Winemaker Notes

Opening with classic varietal cues, the 2013 Napa County Sauvignon Blanc primes the palate with bright grapefruit, lemon blossom and pineapple aromas. The 2013 vintage was slightly warmer, yielding a smooth, viscous palate with rich citrus, lemon oil, golden apples, guava and hints of passion fruit. A lively acidity lifts the finish with a clean minerality and vibrant citrus notes. This graceful and balanced Sauvignon Blanc will pair well with fleshy seafood, such as seared scallops or swordfish.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
A top effort from a winery that knows how to make Sauvignon Blanc, the 2013 Sterling Vineyards is as solid as they come and is not shy about being varietal. Medium to deep straw in color; rich and very focused aroma of dried citrus and herbs, very varietal; medium bodied, crisp, yet rewarding on the palate; dry, very good acidity, well balanced; ripe core fruit, citrus peel and savory herbs in the flavors; long finish, delectable aftertaste. (Tasted: January 7, 2015, Cloverdale, CA)
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Sterling

Sterling Vineyards

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Sterling Vineyards, California
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Sterling Napa Valley wines show the depth, strength and expressive quality of California’s most famous wine region. Fruit for Sterling wines is grown throughout Napa Valley, from the cool southern Carneros region next to San Pablo Bay to the rugged northernmost bench-lands and reaches near our Calistoga homeplace. Sterling has more than five decades of winemaking excellence in Napa Valley, and winemaker Harry Hansen is able to build from that experience to select the finest lots to create the most memorable expressions of the varietal for each vintage. Key to the signature Sterling style is the contribution of fruit from our home base surrounding Calistoga, where fully ripe fruit offers soft tannins, black fruit profiles and approachability, alongside the firmer tannins evident in fruit from Diamond Mountain, offering great balance in the final assemblage and cuvée.

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North Coast

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Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.

Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.

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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.

FED428540_2013 Item# 137033