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Wedell Cellars Wavertree Sauvignon Blanc 2011

Sauvignon Blanc from Central Coast, California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    The 2011 Wedell Cellars Wavertree Santa Ynez Valley Sauvignon Blanc with its bright acidity, hint of oak and minerality and fruit balance allows it to be enjoyed alone but also witha wide variety of different foods and cuisines. While the wine has been partially aged in oak, the oak is complimentary but not overpowering. The 2011 Wedell Cellars Wavertree SantaYnez Valley Sauvignon Blanc has an incredible rich mouth feel, immersing you in a spectacular balance of oak, fruit and acidity with a lingering complex finish. Because it is so balanced,we feel that we have created a wine that while enjoyable now will age and mature beautifully for many years to come.

    Critical Acclaim

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    Wedell Cellars

    Wedell Cellars

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    Wedell Cellars, Central Coast, California
    The Wedell Cellars dream began in the late 1970's when Maurice Wedell began working with a well known French Restauranteur in Los Angeles. During the next ten years with the restauranteur's guidance, Maurice developed a passion for wine. This passion led Maurice in 1989 to move along with his wife Susan, and their newborn son Justin, to the Central Coast of California, an area that produces some highly acclaimed Chardonnay and Pinot Noir. Almost immediately we planted a small experimental vineyard of Chardonnay in what became the first step in realizing their dream of creating a wine styled after the great Burgundies of France.

    Knowing that they would need expert guidance in their quest to create such a wine they sought out a local winemaker and grape farmer to assist in the management of the vineyard and to make their wine. The first vintage in 1994 consisted of one barrel of wine, twenty-eight cases of Chardonnay were produced from their own grapes and from purchased grapes. Encouraged by the results in 1994, Maurice and Susan decided to expand production gradually over the next few years by purchasing grapes from selected vineyards in Edna Valley while planting and maturing their own vineyard capable of producing enough grapes for their wine.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    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.

    YNG857620_2011 Item# 140710