A fresh, juicy wine with vibrant acidity and plenty of weight and length on the palate. Ripe, tropical fruit flavor with passion fruit, melon, and grapefruit.
The amazing 2018 Cenizas de Laberinto Sauvignon Blanc has to be one of the finest vintages for this wine and one of the best Sauvignon Blancs ever produced in Chile. The vines are planted on volcanic soils on the Andes side of Maule, where the days ar
100% Sauvignon Blanc from 20 year old, sustainably farmed vines planted to clay and sand. Hand-harvested, fermented in temperature-regulated tanks with selected ambient yeasts. 650 cases produced in 2019.
Glowing in the glass, the aromatics concentrate with notes of lemongrass, fresh cutgrass and hints of lavender, cream and jasmine. On the palate, the entry is all acidity but with a serious mid-palate—lively flavors of kiwi,lime and intriguing minerality.
Expect a palate full of meyer lemon, nectarine blossoms, lime zest, with a touch of lemongrass. A fresh and refreshing wave of green pineapple, lemon rind and honeysuckle are subtle nuances found in the can. They are met by a mineral chalky salinity c
erent exposures of the vineyards, facing North, South or South-east, confer a broad olfactory spectrum. The latter ranges from evident notes of tropical fruit (mango, papaya, passion fruit), due to the South-orientation and therefore to the long afternoon
This light bodied, dry and acidic Sauvignon Blanc invokes nuances of minerals, citrus and apricot. Pair this bottle with pork, shellfish or spicy food.
Relying on naturally-occurring yeasts, we fermented a portion of the grapes in 900-gallon French oak casks, called foudres, with the remainder in oak barrels. We then aged the wine for six months on its lees (the spent yeast) in neutral barrels.
The Beelgara Winery and name has a history that dates back over 80 years. Originally situated in the village of Beelbangera, the place name is derived from the local Aboriginal word meaning “native companion”.
Since 1982, Domaine Pellé has been cultivating 4 hectares of Sancerre planted at 7,500 vines per hectare in the village of Montigny.
Les ‘Caillotes’ - pebbly clay and limestone soils
Organically farmed
Vinified in a combination of mostly tank and some
Our Sauvignon Blanc is a golden straw color and displays aromas of lime, orange blossom, melon, grass and a touch of tropical fruit notes. On the entry, the juicy grapefruit acidity integrates well with a medium body mid palate mouth feel. The kiwi, green
This medium bodied sauvignon blanc evokes nuances of apples, pears, lemon zest and delicious acidity. Pair this bottle with pork, shellfish, spicy food, vegetarian and goat cheese.
Founded in 1985, Cloudy Bay was among the first 5 wineries to be established in New Zealand. Since then, innovation, meticulous attention to detail and regional expression have been the guiding principles of Cloudy Bay, committed to producing wines that e
The Pellé family has been my favorite producers of Menetou-Salon since I was first introduced to the wines of Henri Pellé back in the mid-1990s. Their 2018 Morogues bottling is every bit as good as one would expect from this flagship estate in a top v
A fresh, juicy wine with vibrant acidity and plenty of weight and length on the palate. Ripe, tropical fruit flavor with passion fruit, melon, and grapefruit.
This bold and medium bodied Argentinean Sauvignon Blanc evokes nuances of crisp pear and green apple. Pair this bottle with shellfish, vegetarian and goat cheeses.
Country Argentina
Region Mendoza
Varietal Sauvignon Blanc
Vintage 2017
Expect classic scents of lemon and citrus from the Sauvignon Blanc with a subtle minearality and creamy roundness stemming fom the Macabeo varietal. Pair this herbacious blend with similar green herbs such as parsley, rosemary, basil, cilantro or mint
The grapes are carefully hand-sorted, followed by a slow fermentation with indigenous yeast at low temperatures for about 10 days. Minimal SO2 is used, and the wine remains on its lees for 5 months in stainless steel vats before racking. This resultin
Primary aromas of lemon and lime zest, orange blossom and Granny Smith apples are followed on the palate with a layered blend of limeade, cut hay, white peach, pineapple and vanilla bean. A noticeable wet stone minerality from the Larkmead fruit provi
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