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Westerly Sauvignon Blanc 2013

Sauvignon Blanc from Central Coast, California
  • WE92
14.1% ABV
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14.1% ABV

Winemaker Notes

Westerly 2013 Sauvignon Blanc opens with bright citrus notes of Meyer lemon lifting the delicate aromas of white nectarine. The palate is layered with flavors of juniper, fennel and vanilla toast coating the palate with lemon oils. Weighty in texture, this wine is defined by a bright freshness and balanced acidity.

Critical Acclaim

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WE 92
Wine Enthusiast
The nose on this wine, which is now being made by former Harlan Estate cellar master Adam Henkel, is fresh and boisterous with lime sorbet and lemon glacé aromas. The palate is clean and crisp yet quite tropical, with sweetgrass, mango and papaya flavors.
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Westerly

Westerly

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Westerly, Central Coast, California
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Proprietor
Owner & visionary, Roger Bower, is on the cutting edge of an emerging movement in Santa Barbara County. He works closely with all aspects of farming and winemaking, ranch management, as well as sales and marketing. Roger lives on his property, Crown Point, which is located in the heart of the Happy Canyon of Santa Barbara AVA. At dawn and at dusk, he can frequently be seen riding his horses amongst the estate vineyards, fruit orchards, and olive groves.

Winemaker
Adam Henkel, a Kentucky native, came to California by way of Jackson Hole, Wyoming, where he ran a boutique wine shop that enabled him to taste wines with vintners and growers from all over the world. After numerous trips to France, Australia, Oregon, and California, Adam decided to move to the Napa Valley to learn how to make wine in 2004. Following stints at Merryvale Vineyards in St. Helena and Swanson Vineyards in Rutherford, he settled in at Harlan Estate in Oakville where he was inspired by the “culture of perfection” and the relentless approach to wine quality.
Adam comes to Westerly after eight vintages as an integral part of the winemaking team at Harlan Estate. As the Direct Assistant to the Winemaker and Cellar Master for Harlan Estate, Bond Estates, and Promontory, he became known for producing profound, character-driven wines in an environment where expectations were always at the highest level.
The viticultural diversity, geographical grandeur, and the opportunity to continue making world-class wines is why Adam decided to leave the Napa Valley for Santa Barbara County in early 2013. Adam lives in Santa Ynez with his wife Kellie and four children.

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.

EPC27209_2013 Item# 143630