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Open Range wines reflect a spirit of adventure, exploration and discovery. Each year they set out to discover and hand select the finest available fruit from California's premier grape growing regions. Only premium grapes farmed with the greatest care and accurately representing a specific terroir are used to create each year's Open Range wines. Sauvignon Blanc produces some of the world's most popular wines. They have a range of distinctive tastes from citrus, green olive and herbaceous characteristics to a range of fruit flavors like green apple, grapefruit and melon. The flavor styles come from the Sauvignon Blanc grape itself but are also the expression of the climate, soil, vineyard practices and winemaking techniques. What was once the preface of only the wines made in the Eastern Loire, Sauvignon Blanc has earned a glorious reputation in other parts of the world, primarily New Zealand and Australia and even Chile and Italy. The principle areas in the Loire are Sancerre and Pouilly Fum? where arguably some of the finest Sauvignon Blanc, if not the finest white wines, are crafted. The top ones fetch upwards of $100 a bottle. The grape also plays a significant role in Bordeaux as the wines of Pessac Leongnan in the Graves region soar to incredible heights in quality and price fetching $500 a bottle. The grape variety was first planted in California in the Livermore Valley in the 19th century. According to the 2009 California Grape Acreage Report, Sauvignon Blanc has over 15,000 acres in California. It is the third leading white wine variety behind Chardonnay. Our selection is a blend of Sauvignon Blanc grapes from several Central Coast vineyards. By combining both cool and warm climate grapes, Reed is able to coax incredible complexity out of the total blend making a whole that is greater than the sum of its parts. A fine expression of a California Sauvignon Blanc, this wine opens with a perfume of passion fruit with subtle hints of freshly cut grass and green apple. It will sing with black cod in a wine reduction sauce with a touch of mint. February Classic Series Newsletter (.pdf)
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