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The Girls In The Vineyard Sauvignon Blanc 2014

Sauvignon Blanc from Lake County, North Coast, California
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    Winemaker Notes

    This Sauvignon Blanc is pale straw yellow like the sunflowers of Languedoc or the mustard growing between the vine rows in California. Aromas of summer–fresh, ripe fruit; hints of cut grass. A wine that feels both refreshing and alive. Pear and honeysuckle weave through citrus notes and end with a tropical flourish.

    Critical Acclaim

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    The Girls In The Vineyard

    The Girls In The Vineyard

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    The Girls In The Vineyard, Lake County, North Coast, California

    Art+Farm founders, Rob & Kat McDonald have always done things their way. When Kat graduated from college and all her friends were getting jobs at McCann Erickson or Deloite, she packed a bag and moved to Australia. Upon returning to the US with her Australian husband, Rob, they set about importing Australian wine when most Americans didn’t know they produced wine in Australia. And not just any Australian wine. Old Bridge Cellars, their company, imported some of the most iconic wines from down under: D’Arenberg, Jasper Hill, Yarra Yering, Leeuwin Estate.

    After selling Old Bridge Cellars in 2003, Rob and Kat planted vineyards in Australia and Napa Valley and started on their next chapter, understanding what made great wines- great – from the soil up. Not being content with just farming, Rob & Kat founded Art+Farm in 2008. Their girls in the vineyard wines saw incredible flavor at a great value for day to day drinking.

    Rob was raised in the hills of Adelaide, South Australia. He was a Naval Officer, ran a pub, owned a bungee jumping company, loves to water ski and snowboard and has never been drunk under the table by anyone.

    Kat, grew up in New Orleans, has a law degree she will only use if forced and can use the f-word as multiple parts of speech in a 4 word sentence.  With their children, Rob & Kat call Napa Valley home.

    Lake County

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    A warm inland area just north of Napa Valley, Lake County represents a new frontier for California winemaking. While Prohibition halted viticulture here just as it did in so many California regions, winemaking activity remained fairly insignificant for a few decades longer than others. Finally in the 1990s Lake County Sauvignon blanc—uniquely savory and fruity—earned the appellation a renewed reputation.

    Lake County is comprised of a handful of unique American Viticultural Areas (AVAs).

    Vineyards that settle into the hills on the west side of Clear Lake create the Clear Lake AVA and produce good quality Cabernet Sauvignon, Sauvignon blanc and Zinfandel.

    Recently the Red Hills AVA, located within the boundaries of the Clear Lake AVA, has become the focus of some of Napa’s more respected growers. Its notable volcanic and obsidian-based soils could be the source of California’s next best Cabernet Sauvignons. Andy Beckstoffer, a leader in recognizing prime Napa Valley vineyard locales, has already invested heavily in the area.

    Guenoc Valley AVA produces fine examples of Petite Sirah, recognized for their voluptuous aromas of clove, cocoa, tobacco and deep red and blue berry flavors.

    The High Valley AVA sits northeast of Clear Lake. This warm area boasts multiple soil types allowing growers a lot of flexibility and experimentation with grape varieties. While Sauvignon blanc is a mainstay, this zone excels with Zinfandel, Petite Sirah, as well as other less common varieties like Barbera and Tempranillo.

    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.

    YNG686829_2014 Item# 140210