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SKU 957279
$25.94/bottle
Out of stock
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Sourced from Ryans and Oak Glenn vineyards in Oak Knoll and Barbe Vineyard in Calistoga, this Sauvignon Blanc is 65% barrel-fermented. It is a wonderfully lean and linear wine, offering a range of flinty mineral notes, citrus and tropical fruit, from lemon and lime to mango and apricot. The fruit shows real density on the mid-palate, with impressive staying power, while a firm spine of crunchy acidity keeps everything light, bright, and refreshing.
The green skinned grapes of the Sauvignon Blanc varietal had their origins in Southern France, where they are still widely grown and used for many of the excellent young and aged white wines the region is famous for. Today, however, they are grown in almost every wine producing country in the world, and are widely revered for their fresh and grassy flavors, full of tropical notes and refreshing, zesty character. Sauvignon Blanc grapes thrive best in moderate climates, and ripen relatively early in the year. This has made them a favorite for many wineries in the New World, where they can still produce healthy and high yields in the earlier part of the summer before the temperatures become too hot. Too much heat has a massively adverse effect on Sauvignon Blanc, as the grapes become dull in their flavor, and the wine produced from them loses all its unique character and high points. As such, Sauvignon Blanc farmers have had a lot of trouble from global warming and climate change, as they are being forced to harvest their crops increasingly earlier in the year when it is cool enough to do so.
Country
United States
Of all the New World wine countries, perhaps the one which has demonstrated the most flair for producing high quality wines - using a combination of traditional and forward-thinking contemporary methods - has been the United States of America. For the past couple of centuries, the United States has set about transforming much of its suitable land into vast vineyards, capable of supporting a wide variety of world-class grape varietals which thrive on both the Atlantic and the Pacific coastlines. Of course, we immediately think of sun-drenched California in regards to American wines, with its enormous vineyards responsible for the New World's finest examples of Cabernet Sauvignon and Merlot based wines, but many other states have taken to viticulture in a big way, with impressive results. Oregon, Washington State and New York have all developed sophisticated and technologically advanced wine cultures of their own, and the output of U.S wineries is increasing each year as more and more people are converted to their produce.
Region
California
California as a wine producing region has grown in size and importance considerably over the past couple of centuries, and today is the proud producer of more than ninety percent of the United States' wines. Indeed, if California was a country, it would be the fourth largest producer of wine in the world, with a vast range of vineyards covering almost half a million acres. The secret to California's success as a wine region has a lot to do with the high quality of its soils, and the fact that it has an extensive Pacific coastline which perfectly tempers the blazing sunshine it experiences all year round. The winds coming off the ocean cool the vines, and the natural valleys and mountainsides which make up most of the state's wine regions make for ideal areas in which to cultivate a variety of high quality grapes.
Appellation
Napa Valley
When it comes to New World wines, and especially wines from the United States of America, Napa Valley is something of a standard bearer. Over its relatively short history, it has managed to transform itself from being a fairly insignificant region, to becoming one of the most important and highly regarding wine locations on earth. With an ideal climate for viticulture, blazing sunshine and a low level of rainfall, this valley is shielded on many sides by mountain ranges which help it maintain a consistent level of heat, light and moisture throughout the year. Today, Napa Valley is a home of innovation and quality, with dozens of grape varietals thriving in the fertile soils. However, the main varietals grown there have always been Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot and Zinfandel, and the wines they produce are constantly lauded by critics and competitions across the globe.
DC94pts
Decanter
Sourced from Ryans and Oak Glenn vineyards in Oak Knoll and Barbe Vineyard in Calistoga, this Sauvignon Blanc is 65% barrel-fermented. It is a wonderfully lean and linear wine, offering a range of flinty mineral notes, citrus and tropical fruit, from lemon and lime to mango and apricot. The fruit shows real density on the mid-palate, with impressive staying power, while a firm spine of crunchy acidity keeps everything light, bright, and refreshing.
WA90pts
Wine Advocate
Winemaker Jean Hoefliger threw a few tricks at AXR's 2023 Sauvignon Blanc, including 65% barrel fermentation, 14 hours of skin contact for 30% of the blend and a couple of different yeasts meant to accentuate different characters. The result is reasonably complex, offering up hints of green onion, lime and boxwood alongside fig and melon on the nose. In the mouth, it's medium-bodied, plump and appealing, turning zesty and refreshing on the finish.
Winery Notes
An aromatic explosion of citrus flower and tropical fruit like pineapple with crushed rocks. The palate is crisp with a fresh entrance evolving on a mineral mid-palate with crushed fruit like peach and apricot and lingering on grapefruit and starfruit.
