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Van Ruiten Sauvignon Blanc 2014

Sauvignon Blanc from Lodi, California
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    Van Ruiten

    Van Ruiten Winery

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    Van Ruiten Winery, Lodi, California
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    It was the dream of a young Dutch immigrant to grow quality grapes and produce truly outstanding wines. After his arrival in the United States shortly after World War II, John Van Ruiten Sr. settled in the Lodi area. His desire to own land was quickly realized when in the early 1950’s, and with his personal “sweat equity,” John bought his first vineyard property. He then planted Zinfandel vines and began growing wine grapes in the Lodi Appellation.

    Five decades later, the Van Ruitens farm over 800 acres of wine grapes, with only their optimum fruit destined to carry the family name. After more than fifty years, their ambition became a reality, as the Van Ruiten Family Winery was built just prior to the 2000 harvest. Two generations of the Van Ruiten family now work together to tend the vineyards and manage the winery.

    With a distinctly Mediterranean climate featuring warm days and cool nights, the Lodi AVA in California’s Central Valley provides growers with ideal conditions for grape-growing. As most of the rain falls in winter months while vines are dormant, the risk of disease and pest problems is low and irrigation can make up for the dry conditions during harvest.

    By a wide margin, Zinfandel is the most successful and widely planted variety in Lodi. Often made from old vines, these wines are robust and fleshy with ripe, plummy fruit and represent excellent value at the lower end of the price spectrum. Over 100 other varieties are grown here, ranging from the classic (Merlot, Chardonnay) to the obscure and experimental (Portugal’s Touriga Nacional, France's Picqpoul).

    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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and 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.

    EPC30162_2014 Item# 165306