Tag: Sauvignon Blanc

Madrigal Family Winery 2018 Sauvignon Blanc

Warning: Personal anecdote ahead. I recently moved from SF to the North Bay. (I will, very shortly be moving again from North Bay to winecountry proper…but that’s a diff story). Walking down the street of downtown Corte Madera, I came across the Madrigal Family Winery tasting room. It was a Sunday morning, the doors closed. My partner in wine crime asked if I knew who they were. Heard of them? Yes. Tasted from them, no. So, here is my first look at and taste of Madrigal Family Winery. (more…)

Duckhorn 2017 Sauvignon Blanc

Duckhorn Sauvignon Blanc is a classic, am I right? And when you’re craving it, there’s just nothing else like it. Distinct in both flavor profile and texture due to the use of both the blanc and musqué clones, the winemaking team also utilizes just a small percentage of oak in their aging program to help lift the flavor and mouthfeel.

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Flora Springs 2017 Sauvignon Blanc

I love where Sauvignon Blanc is going. I love that winemakers are now working with various clones, implementing various aging techniques, and finding ways to finesse the Sauvignon Blanc expression while simultaneously maintaining the integrity of the fruit.

I have a theory that everything Flora Springs produces is absolutely reliable. In fact, when I pulled this from the cellar last Friday night my partner, who’s more of a Sauv Blanc skeptic than I said, “Ok, but as long as it’s not too Sauv Blanc-y.” And all I had to say in reassurance: “Don’t worry, it’s Flora Springs.” True story. Here’s the rest of it…

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J. Cage Cellars 2017 Tzabaco Rancho Vineyard Sauvignon Blanc

I am a skeptical Sauvignon Blanc drinker. When done well (to my palate), the varietal offers flavors of fruits and florals, herbs, and minerality. The mouthfeel should be crisp and refreshing, yes, but also provide a bit of texture, body, and weight. Some of this is dependent on the clone use; a lot of it is based on the terroir; but ultimately the finesse, the seamless flow from the tip of the tongue through to the back of the palate, up into the nasal and down toward the core — that is crafted by the winemaker.

Since this is my first post about J. Cage Cellars, a winery I hadn’t heard about until proprietor Roger Beery contacted me, I’d like to include a little bit of background about who they are and what they’re about…

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