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2017 Sauvignon Blanc

2017 Sauvignon Blanc

    $20.00

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    2017 SAUVIGNON BLANC
    Bennett Valley AVA – Sonoma County
    We source our grapes from one vineyard in Bennett Valley. Bennett Valley is a cool-climate AVA, south of Santa Rosa. It is usually 10 degrees cooler here than other parts of Sonoma, at any one time. The appellation is defined by three mountains: Taylor to the West, Bennett to the East and Sonoma to the South. A gap in the mountains permits cool coastal fog and wind to pour into the valley on a regular basis throughout the growing season.
    Vineyard yields are generally modest compared to other areas as growers are required to make one or more passes thru the vineyard to ensure that crop loads are
    appropriate and the canopy is in balance.
    One upside of cool climate winegrowing is that grapes maintain good natural acidity at maturity –the main reason I love sourcing my Sauvignon Blanc from here. The
    grapes also benefit from extended "hang time". Hang time is widely considered to be one of the determinative factors responsible for the concentration and complexity
    of flavors in wine and is also responsible for softening undesirable bitter phenolics.
    2017
    The 2017 vintage is one that will be remembered for its extremes. The winter brought much needed rain to Sonoma County as storms raged weekly, flooding the area. It was wet everywhere. A deep cold front in spring delayed bloom and fruit set, a reversal from the earlier bud break from the past several years. Once the sun returned, warm weather persisted throughout the entire growing season, with an unusual number of heat spikes, leading to a short, condensed, growing season and early harvest.

    The aforementioned heat spikes facilitated an unusually early harvest, something, that we can be thankful for, as all of our fruit was harvested before the wildfires commenced on October 8th. Having said that, we are more grateful that the fires stopped right across the road and spared Frostwatch vineyard.

    The grapes were naturally fermented and aged in high-quality neutral barrels to prevent reduction and enhance the wine’s texture.

    Tasting notes: predominant flavors of basil, kaffir lime, lemon zest complemented with hints of white peach, grapefruit and jalapeno ...great acidity and mouthfeel.
    Perfect pairing for pesto dishes, fish and salads – a real food wine!

    • 1 1/2 tablespoons good olive oil
    • 1 1/2 tablespoons unsalted butter
    • 3 cups chopped leeks, white and light green parts (2
    • leeks)
    • 1 cup chopped fennel
    • 1 1/2 cups Arborio rice
    • 2/3 cup dry white wine
    • 4 to 5 cups simmering chicken stock, preferably
    • homemade
    • 1 pound thin asparagus
    • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled
    • fresh peas
    • 1 tablespoon freshly grated lemon zest (2 lemons)
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons freshly squeezed lemon juice
    • 1/3 cup mascarpone cheese, preferably Italian
    • 1/2 cup freshly grated Parmesan cheese, plus extra for
    • serving
    • 3 tablespoons minced fresh chives, plus extra for serving
    Directions
    Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
    Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and
    cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
    When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and 1 teaspoon pepper.
    Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

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