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Teira Woods Vineyard Dry Creek Sauvignon Blanc 2015

Sauvignon Blanc from Dry Creek Valley, Sonoma County, California
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    Winemaker Notes

    The Estate Sauvignon Blanc strikes the elusive balance between new world and old world style on the nose and palate. Classic Sancerre-like minerality anchors the aromas, which are a complex array of pineapple, pear and white peach, overlain with herbs and spicy tropical fruits. Light and crisp on the attack, palate adds flavors of spicy grapefruit, tangerine and lemon zest. Balance, elegance and intensity of flavor are the key features of this wine, which finishes with a bright acidity that begs another sip…over and over again!

    Critical Acclaim

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    Teira Wines

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    Teira Wines, Dry Creek Valley, Sonoma County, California
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    Bring together the founder of Clos du Bois Wines and Julia Child and what do you get? Daniel Donahoe, owner/founder of Teira Wines. Daniel grew up around Julia before setting out on a journey to west coast to intern at Cakebread Cellars. In 2001, Daniel and his wife Alexis, who happens to be the daughter of the founder of Clos Du Bois (Frank Woods), started Teira Wines, named after their two daughters, Thea and Keira – “Teira.” Daniel hired his good friend and winemaker Bill Knuttel to make Teira Wines from his father-in-laws original Clos Du Bois Vineyard, right in the heart of Dry Creek Valley, CA. On this property, they grow Sauvignon Blanc, the flagship of Teira as well as Chardonnay, Zinfandel and Merlot.

    Nestled between W. Dry Creek Road and the Dry Creek itself, visitors can experience an exuberant Daniel Donahoe with glasses of wine, shotguns and some skeet shooting.

    Dry Creek Valley

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    A multifaceted and highly reputable sub-region of Sonoma, Dry Creek Valley is responsible for a wide range of wine styles—both red and white. One of the smallest AVAs in California, Dry Creek Valley has a winning combination of ideal geography and climate. Fertile, well-drained soils create concentrated varietal character while long, warm days, bookended by cool nights, allow grapes to reach full phenolic ripeness and balance. The warm and welcoming appellation is home to a number of family-owned vineyards and wineries that place a strong emphasis on sustainable farming practices.

    Zinfandel reigns supreme here and still produces in a great number of very old vineyards—often 100 years old or older. These old vines create a powerful, voluptuous and sultry wine unlike those of any other region. Sauvignon Blanc, the valley’s signature white grape, also performs exceptionally well. Many other varieties grow comfortably here, including Cabernet Sauvignon, Grenache and Syrah. Petite Sirah is often found in blends with Zinfandel.

    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.

    ANSTEISB15_2015 Item# 187506