Wine Notes
2010 Alexander Valley
Sauvignon Blanc
The 2010 vintage will go down in history as being one of the most extreme and difficult in California. The vintage began with a cold spring and early season rains, followed by persistent fog that would remain until late morning or early afternoon. In mid-August, the cool summer was then hit with record-high temperatures, which peaked at 116 degrees Fahrenheit. This heat was devastating for many varieties, yet Sauvignon Blanc fared well. In general, the cooler temperatures resulted in longer hangtime for Sauvignon Blanc, which produced complex concentrated flavors, yet bright acidity.
Composition & Analysis
98% Sauvignon Blanc
2% Viognier
Titratable Acidity 0.65g/100ml
pH 3.55
Alcohol by Volume 13.2%
15,000 cases (600 barrels) produced
Accolades
2010 Alexander Valley
Sauvignon Blanc
Wine Spectator
Top Value –89 Points
Pretty and delicate, with floral and white pepper aromatics that compliment the lemon, pear and apple flavors.
California Grapevine
Highly recommended.
Light yellow; attractive, floral, herbal, citrus and baked apple aroma with hints of honeysuckle and wet stone; medium to medium-full body; crisp, tight, lemon and melon flavors with tropical notes and crisp acidity; slightly lingering aftertaste.
Wine Pairing
Half Shell Oysters with
Blood Orange Mignonette
12 oysters (Miyagi or Kumamoto, or your favorite)
2 ea. blood oranges, juiced
1 t. chopped shallot
Cracked black pepper
½ t. diced chives
Shuck oysters and set on bed of ice or rock salt. Make mignonette by mixing together blood orange juice, shallot, and black pepper in a small mixing bowl. Top oysters with mignonette, garnish with chive, and serve immediately.
