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WB Bridgman Sauvignon Blanc 2000

Sauvignon Blanc from Yakima Valley, Columbia Valley, Washington
  • WS85
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Winemaker Notes

The Wine Keep swirling and sniffing and you will be rewarded with many aromas, ranging from honeysuckle blossoms through fennel spice and apple-melon. In the mouth, herbal and green olive notes give way to lemon-lime and a creamy, tropical finish. Refreshing acidity invites another sip. The Grapes Grapes from our own Outlook Vineyard, 75%, and Solstice Vineyard, 25%, both within the Yakima Valley, were blended. Sauvignon Blanc grapes were used exclusively. The Appellation The Yakima Valley, located within the larger Columbia Valley appellation, stretches some 100 miles from the Cascade foothills east along the Yakima River to the Columbia. The vineyards are generally located on the hillsides above the valley floor.

Critical Acclaim

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WS 85
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WB Bridgman

WB Bridgman

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WB Bridgman, Yakima Valley, Columbia Valley, Washington
In October 1993, Washington Hills Cellars introduced a brand of fine varietal wines named for W.B. Bridgman, the man who in 1917 first introduced European wine grapes to the Yakima Valley. There is a significantly greater use of oak barrels with Bridgman wines compared to Washington Hills, and the wines enjoy longer maturation in the barrel and bottle prior to release, giving them a more complex bouquet and a more supple finish. In addition, the Bridgman label includes some of the less common varietals, such as Lemberger (a light, refreshing red wine), and Cabernet Franc.

Yakima Valley

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As the first recognized wine-growing region in the Pacific Northwest, Yakima Valley is centrally located within Washington’s vast Columbia Valley. The region also includes Washington’s oldest Cabernet Sauvignon vines, Otis Vineyard, planted in 1957, and Harrison Hill Vineyard, planted in 1963. Yakima Valley contains three smaller sub-regions: Rattlesnake Hills, Red Mountain, and Snipes Mountain and is ideal for both red and white wine production. In fact, Yakima Valley is Washington’s most diverse region, boasting more than 40 different grape varieties over about one hundred miles.

The cooler parts of the valley are home to almost half of the Chardonnay and Riesling produced in the state! Both are made in a wide range of styles depending on the conditions of the vineyard site.

But its warmer locations yield a large proportion of Washington’s best Merlot, Syrah and Cabernet Sauvignon. The finest Yakima Valley reds are jam-packed full of red cherry, currant, raspberry or blackberry fruit, as well as cocoa, herb, spice and savory notes, and exhibit a supple texture, great body, focus and length.

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.

NOR100648_2000 Item# 53579