The 2010 vintage in Sonoma County was super cool. And I don’t mean it wore awesome shades and sported the latest fashions — but cold like in France’s Bordeaux region. The heat index just didn’t quite get high enough to ripen grapes to the point of super fruitiness with floral aromatics (like Dry Creek Vineyards’ 2007 SB). So if you like New Zealand style Sauv Blancs (like me) then you’re in heaven with the 2010 wines (read more about Sauvignon Blanc, including how to pronounce it). And you’ll also have something to look forward to in the 2011 vintage, which had similar weather in Sonoma County.
High in acidity due to the cooler growing climate, the medium-bodied Dry Creek Vineyards 2010 Sauvignon Blanc sings with green grassiness and zesty citrus like grapefruit, lime and lemon. Finishes clean, steely, tart and delicious.
Consistently high quality and low in price year after year, Dry Creek Vineyards’ Sauvignon Blanc — formerly
called Fume Blanc — could (and perhaps should) be an everyday go-to wine.
Sweetness: 1 out of 10
Rating: 4 stars out of 5
Price: $14 – $16
Occasion: Sample sent from the winery, tasted blind
Availability: High end grocery stores and independent wine shops
Food pairing: Raw oysters, shellfish in citrus-based sauces and here are nine recipes specially created for this wine
