When cold, a tart "white wine" with halibut at The Fish Market. As it warms up a bit you can identify it as SB, but just. Not worth the glass price if you can add $0.75 and get something good.
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This used to be a blend from Monterey but slowly they have found better and better fruit sources fromMonterey. So they haven't made a Sonoma Sauvignon for a long time. This is sauvignon muscadet clone. Bright guava, tropical. Really fresh. 60% Muscet, 15% semillion. Started in tank and then finished in barrell -- all of which were used. Really big and ripe. So ripe I think RS but the winery is telling me that I am flat out wrong. The sugar is .04 grams per / L which means bone ass dry. Big and fry but clean and foreceful.
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4/11/2009 - grdnbrrtt wrote: 75 Points
When cold, a tart "white wine" with halibut at The Fish Market. As it warms up a bit you can identify it as SB, but just. Not worth the glass price if you can add $0.75 and get something good.
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8/19/2008 - Ben Christiansen wrote:
This used to be a blend from Monterey but slowly they have found better and better fruit sources fromMonterey. So they haven't made a Sonoma Sauvignon for a long time. This is sauvignon muscadet clone. Bright guava, tropical. Really fresh. 60% Muscet, 15% semillion. Started in tank and then finished in barrell -- all of which were used. Really big and ripe. So ripe I think RS but the winery is telling me that I am flat out wrong. The sugar is .04 grams per / L which means bone ass dry. Big and fry but clean and foreceful.
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8/12/2008 - Lainie wrote: 86 Points
Smells quite tart, pungent, a bit of SO2. Flinty, slighty bitter on palate. Peppery finish.
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