Winemaker Notes
Professional Ratings
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Wine & Spirits
A blend of fruit from Napa and Sonoma counties, this is persistent and refreshing, gaining energy from the acidity coursing through its bright passion fruit and herb flavors. For squid salad.
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Wilfred Wong of Wine.com
Taking a page from the Graves region of Bordeaux, the cream-scented 2015 Twomey Sauvignon Blanc offers an attractive layered texture on the palate. The wine's ripe melon flavors, textured palate, and light mineral aftertaste pair it well with tarragon-accented baked chicken breast. (Tasted: February 3, 2017, San Francisco, CA)
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm 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.
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.