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Flat front label of wine
Flat front label of wine

Woodbridge Sauvignon Blanc 2001

Sauvignon Blanc from California
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    Winemaker Notes

    With layers of delicious fruit flavors, our Sauvignon Blanc has just a hint of fresh clover and lemon grass intermingled with aromas of citrus, melon and peach. Creaminess from sur lie aging provides depth on the palate followed by a crisp, perfectly balanced finish.

    Critical Acclaim

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    Woodbridge

    Robert Mondavi Woodbridge

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    Robert Mondavi Woodbridge, California
    The town of Woodbridge is nestled between the Sacramento River Delta and the Sierra Nevada Foothills, surrounded by acres of grapevines. The gnarled old vines you pass along the roads to the winery speak to the history of the Lodi area. Lured by the abundant sunshine that ripened grapes for wine, many Italian immigrants came here in the 1800s. Cesare and Rosa Mondavi, of Sassoferrato, Italy, first immigrated to Minnesota but soon traveled west to settle their family in Lodi, where Robert, his brother, and two sisters grew up among these vineyards. Robert established the Robert Mondavi Winery in the Napa Valley in 1966. Looking for a place to produce quality wine for people to enjoy with every meal, he returned to Lodi. In 1979 he acquired the Cherokee Wine Association, established by several Lodi grape growers as a cooperative for producing wine after the repeal of Prohibition. He renamed the property Woodbridge Winery. Today, Woodbridge remains one of a few surviving wineries in the Lodi area that began as a cooperative. In 1979, Woodbridge Winery became the first in the region to convert to single-label wine production with Robert Mondavi red and white wines, affectionately known as Bob Red and Bob White. In 1985 the winery pioneered the gentle, direct-to-press operation for white wines, now practiced industry-wide. In 1986, Woodbridge became the first winery in the popular premium category to produce and vintage date varietally-labeled wines, highly regarded for their complex flavor and character.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    CGM00966_2001 Item# 57186