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Americans are developing an increasing fondness for the prominent white grape of the Bordeaux and Eastern Loire Valley of France, partially because of its versatility in matching with food, and certainly as a result of its relative affordability. The varietal is sometimes associated with the grape Semillon, with which it is often blended. Sauvignon Blanc, when grown in a moderately cool region, can range from lean, austere and tart, to the opposite extreme of rich, complex and powerful. Its inherent flavors, which are often accented when grown in warmer regions, are a lemony citrus or grapefruit quality, with melon-like fruit, often combined with an herbal or grassy component. The Semillon can add a rich, "waxy", almost lanolin texture, with similar fruit flavors. America's best Sauvignon Blancs, with or without the addition of Semillon, are being produced in Washington, the Napa Valley, Sonoma Country, Santa Barbara County and Texas.