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SAUVIGNON BLANC CIA AT GREYSTONE VISION CELLARS WINE CELLAR PICKS
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WINE VARIETAL : sauvignon blanc

Wine Cellar Picks
Here are some of my current favorites among the many delicious Sauvignon Blancs from Sonoma and Napa:

BY THOM ELKJER, wine editor

SELENE
Sauvignon Blanc
Carneros Hyde Vineyard 2003 ($24): suave melony aromas well out of the glass; in your mouth the wine is complex and juicy, layering in stone fruit and citrus flavors that expand all through the finish. One of Napa’s gems, from any grape.

45°F/ 7°C
IDEAL SERVING TEMPURATURE FOR SAUVIGNON BLANC.

39°F / 4°C can be achieved by leaving the bottle in the refrigerator for about 4 hours.

HONIG
Sauvignon Blanc
Napa Valley 2002 ($15): pineapple and lemongrass accents pop out of the apple and pear aromas, and then you get a balanced mouthful of sweet, almost honeyed fruit and zingy acidity – crisp and creamy to the end. A perennial standout.
GRGICH HILLS
Fumé Blanc
Estate Grown Napa Valley 2002 ($18): the dark flavor profile and tongue-dancing texture of this wine set it apart from other Napa Sauvignons, giving it a serious, European personality that should complement fish, gratins, and lighter cheeses.
VOSS
Sauvignon Blanc
Napa Valley 2002 ($20): delicate scents of clover honey and Bartlett pear give little indication of the big, mouthwatering flavors in your mouth; good grip in the texture and a toasty, caramel darkness to the finish. Pair with fish and poultry.
CHATEAU SOUVERAIN
Sauvignon Blanc
Alexander Valley 2002 ($14): the ripe melons, peaches, and lemon zest you sniff are also there in your mouth, but juicier, more intensely concentrated, and mouthwatering. Interesting zing on the back end for your taste buds.
BENZIGER
Sauvignon Blanc
Sonoma Mountain “Tribute” 2003 ($24): a glowingly grassy style, with classic Sauvignon Blanc lemongrass aromas and flavors, plus a long, cleansing aftertaste that sprinkles citrus into the mix. Biodynamically grown.

MURPHY-GOODE
Fumé Blanc
Sonoma County 2002 ($17): Smells like a newly mown apple orchard in summer, then loads up full body and sweetly toasted caramel balanced with malic acid for a bit of crispiness. Pair with poultry or sauced fish dishes.


JULY/AUGUST 2004
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