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Buttonwood Sauvignon Blanc, Santa Ynez Valley

Sauvignon Blanc is Buttonwood's signature wine. With a warm vineyard location, gravelly soil, and winemaker know-how, Buttonwood creates a wine that refreshes while exciting the palate with pleasingly tart sauvignon blanc flavors.

Chateau Ste. Michelle Sauvignon Blanc

Vibrant fruit and acidity are the highlights of this Sauvignon blanc. The aroma of this wine shows melon, grapefruit, lime, and a touch of grass. The flavors are full, soft and juicy with a crisp acidity that gives the wine a beautiful long finish.

Clos du Bois Sauvignon Blanc

Partial barrel fermentation and sur-lie aging in 60-gallon oak barrels adds richness and a hint of vanilla, while a portion of the wine is fermented in stainless steel to enhance fresh melon and crisp grapefruit flavors. The addition of Semillon further softens the wine's herbaceous, varietal character. Sauvignon Blanc shines with just about any seafood. Or pair with a summer salad for a refreshing meal.

Dom. Vincent Delaporte 2002 Sancerre

"Pale color. Vibrant aromas of grapefruit, minerals, talc and fresh herbs. Rich, supple and dense, with sappy, racy mineral and fruit flavors. A fresh, chalky element contributes to the impression of energy. Long and lively on the aftertaste."
-IWC

Goosecross Central Coast Sauvignon Blanc, 2002

Bright and crisp, this varietal presents fresh notes of cantaloupe, honeysuckle, grapefruit and bright green apple.

Kenwood Sauvignon Blanc 2001

For many years Kenwood Vineyards has been recognized as one of California's top Sauvignon Blanc producers. It is our most popular wine. The fruit sourced for this wine comes from our growers in five different appellations in Sonoma County. Grapes from vineyards in the cooler regions of Carneros and the Russian River Valley bring grassy characteristics to the wine, while grapes from the warmer Dry Creek, Sonoma Valley and Alexander Valley regions create melony, fruity flavors. The end result can be found in this well-balanced, award-winning wine. The Sauvignon Blanc fruit was harvested in September and October following a truly ideal growing season. After fermentation in stainless steel tanks, a small portion of the juice was aged in French oak barrels and upright tanks to create richness and smoothness of character. Most of the wine was then aged in stainless steel to retain the natural fruity flavors of the Sauvignon Blanc grape. Winemaker Mike Lee held the fruit from each vineyard lot separate throughout fermentation and aging, blending just prior to bottling for optimum flavors.

Merryvale Sauvignon Blanc, Juliana Vineyards, 2002

The 2001 harvest started very early, a few weeks into August. The wine is delicately grassy and has a lean, tangy structure.

Mills Reef Sauvignon Blanc 2001

Mills Reef Sauvignon Blanc is made up of grapes from three separate vineyards situated in the Hawkes Bay area. The grapes were harvested at the end of March demonstrating the early ripening of grapes in the Hawkes Bay region. This delicious fresh and lively Hawkes Bay wine is packed with ripe passionfruit and lime-like flavours. It is an easy-drinking style, mouthfilling and appetisingly crisp. Highly appealing in its youth, it will develop with bottle age.

Mount Saint Helena, Sauvignon Blanc, 2002

This new release is 100% Sauvignon Blanc from mid Napa-valley and Carneros vineyards. This wine is a great buy!

Nobilo Icon Sauvignon Blanc 2003

Pascal Jolivet Sancerre 2001

Remy Pannier Sancerre 2000

Robert Pepi Sauvignon Blanc 2002

Pepi is a pioneer winery for Sauvignon Blanc in the Napa Valley. This signature wine for spontaneous, every-day celebration and bistro culture, Pepi Sauvignon Blanc offers aromas of grapefruit, melon and gooseberry. The oak is well integrated, giving it a full and complete finish.

Rodney Strong Sauvignon Blanc Charlotte Home 2002

Sterling Sauvignon Blanc

The Crossings Sauvignon Blanc Catherine's Run 2001

Villa Maria Sauvignon Blanc 2002

Vintage Notes: The cool growing season of vintage 2000 retained the freshness and characteristic vibrancy of the Sauvignon Blanc. Modest crop loads throughout the Marlborough region enabled the vines to fully ripen the fruit. Viticulture: Various sites have been chosen from the Awatere and Wairau Valleys to produce this wine. Careful tending of the vineyards throughout the growing season and monitoring throughout the ripening stages in autumn has allowed the fruit to be harvested at its most flavoursome. Winemaking: The grapes from each vineyard were harvested and fermented separately in individual tanks. A neutral yeast was used so not to change any of the natural fruit character and the temperature was kept at an average of 12�C. A cooler ferment temperature enhances the fruitiness of this variety. Once the ferments had finished, the wines were blended proportionately, gently fined, filtered and bottled immediately to retain freshness.&" Winemakers Comments: Intense gooseberry nose with hints of tropical fruits. The Marlborough fruit gives a fresh zingyness to the palate with the Hawkes Bay contributing to the pineapple nuances and rounding of the palate. An excellent balance has been achieved between the two regions producing a wine with luscious fruit and a racy lingering finish.&" Food Match: Fish, chicken, salads, seafood, soups, oriental dishes and gazpacho