New Release:
2006 Sauvignon Blanc
The Sauvignon Blanc landscape in California is resplendent with a wide variety of flavors and styles. Because this varietal can be successfully grown in a wide climate range, albeit showing different fruit qualities from different areas, one has to pay careful attention to clonal selection and site selection within the vineyard.
In general, warmer areas are well suited to classic Bordeaux clones while cooler growing regions are better suited to exotic clones such as our Musque clone of Sauvignon Blanc. With an eye toward many of the foods produced in Santa Barbara County and the seafood caught in our coastal waters, Winemaker Bruce McGuire has created a blend that combines two different clones of Sauvignon Blanc from two climate zones.
He pairs the tropical fruit and citrus flavors of our Musque clone with the warm climate “Davis Clone 1” from Westerly Vineyard, 16 miles to the east of Lafond Vineyard and about 15 degrees warmer. This clone is also on the delicate side, keeping the grassy, herbal side of Sauvignon Blanc in check and makes up about 25% of the total blend. Bruce then blended in 7.5% Viognier to add to the spicy fruit character.
About three quarters of this wine was fermented in stainless steel as opposed to the neutral oak puncheons used in the balance of the wine. This keeps the racy acids lively on the tongue. Our Sauvignon Blanc is a very useful wine to pair with light or spicy foods found in Pacific Rim cuisine.
A favorite pairing is with Thai dishes like we find at Zen Yai restaurant located near the winery on State Street. This wine is also a great match for many seafood preparations and salads.
Suggested retail: 15.00
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