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Wente Louis Mel Sauvignon Blanc 2009

Sauvignon Blanc from Central Coast, California
  • WE90
13.5% ABV
Ships Tue, Dec 26
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13.5% ABV

Winemaker Notes

This Sauvignon Blanc has a beautiful straw color and aromas of guava, melon, gooseberry, citrus and pineapple. With crisp acidity and flavors of honeydew melon and pineapple, this wine delivers a creamy, refreshing finish.

Critical Acclaim

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WE 90
Wine Enthusiast
This varietally correct Sauvignon Blanc is clean, crisp and refreshing, with plenty of honey, pineapple and green apple, and yet has some meat on it's bones, with a rich mouthfeel that belies it's all stainless-steel againg. It also has just a dab (2%) os Semillon.
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Wente

Wente Vineyards

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Wente Vineyards, , California
Wente
Wente Vineyards is the country’s oldest, continuously operated family-owned winery, founded in 1883. Today, the winery maintains its leadership role in California winegrowing under ownership and management by the fourth and fifth generation of the Wente family. Blending traditional and innovative winemaking practices, the winery draws from nearly 3,000 acres of sustainably farmed estate vineyards to create an outstanding portfolio of fine wines. Located just East of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations featuring wine tasting, dining, concert performances and championship golf

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant difference in wine styles between vineyards and sub-AVAs—the iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and holds water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals; and the silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

PIN4334_2009 Item# 108315

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