Sauvignon Blanc Archives - Page 2 of 2

February 17, 2020December 1, 2025

Benziger Winery

Benziger Family Winery

In the early 1980s, the Benziger family (not to be confused with Beringer, although they often are) migrated west from White Plains, N.Y., and started a winery on Sonoma Mountain. Winemaker Joe Benziger learned his craft by making large production wines for the Glen Ellen brand, but eventually decided that his future lay with a series of small, artisan wines, sustainably produced.

Depending on location, every Benziger vineyard is certified sustainable, organic, or biodynamic, using the most up-to-date green farming practices. But, just what does that mean? Green, sustainable, and organic are words that are often used rather casually. At Benziger, they try to be more precise.

Their third-party certified-sustainable vineyard program emphasizes environmentally-sound growing methods, such as biodiversity, soil revitalization, and integrated pest management. Their growers are required to participate in sustainable farming.

Organic grape growing avoids the use of synthetic chemicals and uses natural methods like crop rotation, tillage, and natural composts to maintain soil health, as well as natural methods to control weeds, insects, and other pests. The winery itself is certified organic, too. Organic is an evolutionary step up from sustainable. After that, many Benziger growers move on from certified organic to certified biodynamic.

Animals and beneficial gardens play an important part in biodynamic farming techniques. Benziger relies on sheep for the removal of overgrown cover crop, and they replace the need for mowing, disking, and spraying herbicides; they aerate the soil while continuously depositing nutrient-rich fertilizer throughout the vineyard.

Olive trees also support the health of the estate. Olives often grow well in the same climates and soils as wine grapes, and Benziger has been offering an Estate Biodynamic Olive Oil for a number of years.

Benziger North Coast Sauvignon Blanc 2014

This very pale-yellow sipper is made from 100% Sauvignon Blanc grapes harvested from the North Coast appellation of Sonoma County. It opens with hints of melon on the nose. There is a subtle sweetness in the taste, suggesting peaches. The acidity comes on reminiscent of Key lime. It ends with a bit of bubbly on the finish.

Pair this easy-going wine with tabbouleh, braised swordfish in white wine, or grilled shrimp in a Catalan almond sauce.

Benziger Sonoma Coast Pinot Noir 2014

This selection looks more like cherry Kool-Aid than wine, but it’s wine, for sure. The understated nose features raspberry and sweet earth. The taste is cherry, alright, but this time of the tart variety. There is a medium finish with restrained tannins.

This easy-to-drink Pinot would go nicely with steam-poached salmon, Spanish chicken with sweet peppers, or Andalusian braised lamb shanks with honey.

www.benziger.com/

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January 23, 2020November 21, 2025

HALL Wines

Kathryn Walt Hall has a most impressive curriculum vitae. To touch on just a few of the high points, she is the proprietor of HALL Wines and WALT Wines [family businesses she has been involved with for over thirty years], was assistant city attorney in Berkeley, California, worked as an attorney and businesswoman in Dallas, Texas, and has served on numerous non-profit and institutional boards, with an emphasis on issues related to social care and mental health. From 1997 to July 2001, Ms. Hall served as the United States Ambassador to Austria. In the midst of this, together with her husband Craig she has raised four children.

HALL wines hail from five estate vineyards: Sacrashe (Rutherford), Bergfeld (St. Helena), Hardester (Napa Valley), Atlas Peak Estate, (Atlas Peak), and T Bar T Ranch (Alexander Valley). From these 500 acres come classic Bordeaux varietals: Cabernet Sauvignon, Merlot, and Sauvignon Blanc. In each vineyard, small-vine farming is employed to produce low-yield, high-concentration fruit.

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December 20, 2019December 2, 2025

Justin Vineyards

Justin Vineyards and Winery

Justin Vineyards and Winery is located in Paso Robles in California’s Central Coast region. William Randolph Hearst’s famous “castle,” San Simeon, is due west over the Sierra Madre mountains.

Justin was founded in 1981 by Justin Baldwin when he planted the 160-acre property with the major grapes of Bordeaux, and the emphasis on Bordeaux-style blends and single varietals remains to this day. In addition to the estate vineyard, Justin sources grapes from thirteen affiliated growers in the area.

The winery’s three prime areas of focus are: a “left bank” Bordeaux-style blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, named Isosceles, Justin’s flagship and most well-known offering; Justification, its “right bank” Merlot and Cabernet Franc cousin; and varietal bottlings of Cabernet Sauvignon and Syrah. They also produce limited amounts of Tempranillo, Zinfandel, Malbec, Petit Verdot, Port, Sauvignon Blanc, Chardonnay, and Viognier.

For these varietals, each year Justin commissions a different artist to execute the art portion of the label. The winery buildings and their surrounding vineyards are always the subject matter, the idea being that the artists’ interpretation of the winery is like the winemaker’s interpretation of the vineyard’s grapes.

In addition to the tasting room, there is also an inn and restaurant on the property.

Justin Vineyards Sauvignon Blanc 2010

This unoaked wine spent five and a half months in stainless steel before bottling. It is almost colorless, with hints of pale straw and delicate green.
The nose offers aromas of fresh peach, citrus notes dominated by ruby grapefruit, and a hint of coconut.

On the palate the wine is dry, with bright acidity, and some of the peach flavor carries over from the nose. The body has very good structure for a sauvignon blanc.

Pair this wine with Rosemary-Lemon Chicken, Crab and Shrimp Etouffee, or Broiled Scallops.

Justin Vineyards Cabernet Sauvignon 2009

After a balanced growing season and unchallenging harvest, Justin’s ‘09 Cabernet was matured for 16 months in French and American oak, 33% of it new.

In the glass, this wine is a not-quite opaque ruby red. It features aromas of black fruits, with a vanilla note from the oak. Surprisingly, there were almost no legs.

Its taste offers up red and black cherries and red currents, although the fruit is somewhat recessive, and is reflective of Justin’s preference for an old-world style, rather than what one might usually expect from the Central Coast. The wine is nicely tannic, with a medium finish.

This food-friendly wine would work well with Yankee Pot Roast, Creole Pork Chops, or Chicken Cacciatore.

justinwine.com/

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December 16, 2019November 24, 2025

Linchpin McLaren Vale Shiraz and Kim Crawford Sauvignon Blanc

Linchpin McLaren Vale Shiraz 2004

This award-winning Shiraz hails from McLaren Vale on Australia’s southern coast. The complex soil types here combine with the St. Vincent’s Gulf breezes to make for ideal vineyard conditions.

Winemaker Matt Rechner believes the best way to make excellent wine is through simple processes and minimal handling for maximum flavor extraction. Here the grapes were harvested from low-yield vineyards, then spent 20 months in French and American oak. The concentrated fruit, supported by notes of chocolate and blackberry, certainly comes through in this relatively high-alcohol (15.2%) Shiraz. It has a lush, velvet-like mouth feel and well-balanced oak tannins.

Serve with lamb stew accented by eggplant, saffron, and raisins, or shepherd’s pie.

ekhidnawines.com.au/product/linchpin-shiraz-2016/

Kim Crawford Sauvignon Blanc 2006

Kim Crawford is perhaps New Zealand’s most famous wine maker. After 20 years as an independent, three years ago he sold out to an American holding company. However, he was allowed to pursue boutique bottlings, and we have one of those here.

This Sauvignon Blanc dodges the grassiness which so often mars this varietal when it originates in New Zealand. Instead there is a tart, refreshing, distinct grapefruit nose and taste. Completely dry, with a bit of flint on the finish. Delicious.

Pair this wine with lobster tacos, seafood paella, or parmesan-dijon chicken drumsticks.

kimcrawfordwines.com/us/products/sauvignon-blanc/

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December 10, 2019December 7, 2025

Sonoma Vineyards

Sonoma Vineyards

Tom Klein graduated from Stanford Graduate School of Business in 1979, and established a career as a management consultant. In 1985, Klein received an assignment to evaluate the business of Rodney Strong Vineyards. He liked what he saw, and in 1989 he and his family purchased the winery.

Under the guidance of the Klein family, the winery has prospered and grown to become one of the more respected operations in Sonoma County. Rodney Strong remains the flagship brand of the business, and Sonoma Vineyards is the more casual, relaxed, and affordable “little brother.”

Sonoma Vineyards Sauvignon Blanc 2007

The winemaker at Sonoma Vineyards decided to dabble in sauvignon blanc for the 2007 harvest. The result? A quite tart style of sauvignon blanc, full of really ripe grapefruit flavors (grapefruit being very often characteristic of this grape), along with some tropical fruit that hints of of guava and passionfruit, but with none of the grassy or herbaceous flavors that I think sometimes mar the similar wines from New Zealand. No oak whatsoever was used.

Match this up with spring green salad with chèvre; fresh snapper ceviche (only for the adventurous) with tequila, lime, and roasted sweet peppers; grilled marinated prawns with fresh melon salsa; risotto of lobster and sea vegetables with peas and asparagus; or spicy shrimp ravioli in a citrus achiote vinaigrette.

Sonoma Vineyards Merlot 2003

The label on the back of this bottle states, “…loaded with in-your-face fruit that will have you dreaming of wild berries staining your fingers and juicy plums dribbling down your chin.” Well, not for me. I found this wine to be very much in the European style (not that there’s anything wrong with that.) There is some fruit, but this is counterbalanced by a slightly bitter, slightly smoky finish. The tannins are moderate and unassuming.

Pair this merlot with rosemary portobello burgers, pot roast, or porterhouse steaks with arugula and Parmesan cheese.

www.rodneystrong.com/

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November 29, 2019November 28, 2025

Jack Nicklaus Wine

Jack Nicklaus Cabernet Sauvignon and Private Reserve White

Even among non-players, two names in golf are widely recognized: Arnold Palmer and Jack Nicklaus, aka the Golden Bear. Nicklaus has been a wine collector for many years, but only recently decided to pursue the production of wines carrying his name, although he had been urged to do so for quite some time.

Since Nicklaus obviously knows a lot more about golf than making fine wine, after five years pondering and researching a possible wine project, he decided to partner with Terlato Wines International for support and assistance in his wine program. The Terlato family was a natural fit. Scion Bill Terlato is a member and former club champion at the Nicklaus-run Bear’s Club in Jupiter, Florida, and the Terlato empire includes extensive vineyard holdings in northern California. Nicklaus was particularly impressed by the Terlato-owned Chimney Rock and Rutherford Hill wineries in the heart of Napa Valley during an early visit as the joint venture was being established.

Nicklaus selected from barrel the wines for his signature label. They are crafted by the Terlato winemaking team, with day-to-day winemaking being handled by Marisa Taylor-Huffaker. The fruit is sourced primarily from vineyards in the famous Rutherford and Stags Leap District appellations of Napa.

Jack Nicklaus Private Reserve White 2011

This proprietary white blend is “based on sauvignon blanc,” with no further information available. It was barrel fermented, with a portion of the wine in French oak, and the balance fermented in stainless steel barriques.
It is pale gold, bordering on colorless. The nose features stone fruit, particularly peach, and green apple. The taste is surprisingly delicate, with a hint of grapefruit. The mouthfeel is nicely textured.

With only 541 cases made, distribution is limited, and, frankly, the price reflects exclusivity more than taste.

Pair this up with Clams Steamed in Sauvignon Blanc with Apples, Shallots, and Chervil, or Linguine with Halibut, Tomato-Basil Purée, Squash, and Garlic.

Jack Nicklaus Cabernet Sauvignon 2009

This cabernet shows garnet in the glass, with a somewhat lighter density than one might expect. The nose features red fruit (i.e .cherry and raspberry), with hints of dark chocolate.

The taste follows through with suggestions of dark stone fruit, toasted spices, and cedar, although the fruit is rather recessive. The flavor is balanced by well-structured tannins which deliver a medium finish. If you normally prefer merlot, I suggest you give this medium-bodied cabernet sauvignon a try.

Serve this wine with Pizza with Pesto, Tomatoes, and Fresh Mozzarella, Grilled Pork Tenderloin with Merlot and Molasses, or Fried Chicken with Buttermilk and Cornmeal Crust.

www.jackshousefoundation.org/jack-nicklaus-cabernet-sauvignon

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November 26, 2019December 7, 2025

Bink Wines

The unusually-named Bink Wines is owned and operated by two women, which is also rather unusual (but becoming less so).

Fourth-generation-Californian Cindy Paulson grows the grapes, while also maintaining her day job as an environmental engineer (she earned a doctorate in environmental engineering at Colorado University at Boulder). Her farming philosophy is deeply rooted in sustainable practices, coming from her environmental background and love of the outdoors.

Deb Schatzlein makes the wines. This Connecticut native is known as a fun-loving free spirit; her grandparents set the mold early, making gin in their bathtub during Prohibition. She has degrees in chemistry (with an early career as a chemical engineer) and biology, and has taken extensive coursework in viticulture and enology.

And that name? It’s a contraction of ‘black ink,’ the color characteristic of their red wines.

Bink Randle Hill Vineyard Sauvingon Blanc 2008

This all-stainless-steel 100% Sauvignon Blanc is unfiltered. Consequently, this pale-yellow wine can pour out cloudy, without the crystal-clear appearance most consumers expect. To avoid this, let the bottle rest upright for an hour or so, and decant carefully. Or, if you insist on transparency, you could pour it through a paper coffee filter; unorthodox, and it may strip out some of the flavor nuance, but it works.

This wine’s birthplace, the 13-acre Randle Hill Vineyard, is certified organic, and yielded a small production of 350 cases.

The wine opens with delicately sweet honeysuckle and mango flavors, which then lead to a body featuring grapefruit notes and a supportive minerality.

Serve with Red Chile-Honey Glazed Salmon, BBQ Marlin with Avocado Vinaigrette, or Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro.

Bink Hawks Butte Merlot 2006

The Hawks Butte vineyard is part of the Yorkville Highlands Appellation, and is located mid-way between the small California towns of Yorkville and Boonville. It is 1200 feet above sea level and 35 miles inland from the Pacific coast. The rocky soils and southern exposure of the vineyard make for high-quality but low-yield vines, providing only enough juice to make 150 cases of this wine.

It was aged for 22 months in 30%-new and 70%-old oak barrels.
As is to be expected of Bink, the color is deep garnet in the glass. The nicely full palate features black currant and stone fruits, supported by somewhat forward tannins and some spice. This Merlot is an excellent value.

Enjoy this substantial wine with Balsamic-Marinated Flank Steak, Asian-Spice Rubbed Pork Chops, or Burgers with Cheddar Cheese and Horseradish Mustard.

Bink Wine closed permanently in 2017.

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November 13, 2019November 21, 2025

Chimney Rock Winery

The Stags Leap District AVA is in the very heart of Napa Valley. It runs from north to south for about three miles along the Silverado Trail, and its 1,350 [very prized] acres were first planted with Cabernet Sauvignon in 1961, for which it would soon become renowned. The name comes from an outcropping of red rocks at the area’s eastern boundary, where a stag supposedly escaped his pursuers by leaping across the treacherous gap.

The Stags Leap District’s reputation was assured in 1976, when the 1973 Stag’s Leap Wine Cellar’s S.L.V. Cabernet Sauvignon won the famous (some would say infamous) “Judgement of Paris” International Wine Competition, besting the likes of First Growths Mouton-Rothschild and Haut-Brion. This now-legendary growing region received AVA [American Viticultural Area] status in 1989.

Situated at the far southern end of Stags Leap, the Chimney Rock estate was started on a 180-acre parcel (which originally included a golf course, but that was turned over to vines long ago). Initially, 59 acres were planted with a combination of red and white grapes, and the first vintage of Chimney Rock estate wines was produced in 1989. In the mid-1990s, after a phylloxera infestation necessitated the replanting of the entire property, only red Bordeaux-variety grapes were used in recognition of the unique characteristics and potential of the Stags Leap District.

In 2004, the Terlato Family empire acquired sole ownership of Chimney Rock, and they have diligently worked to steadily improve this already excellent winery.

Chimney Rock Elevage Blanc 2008

Seeing the very pale straw color of this wine in the glass you might think, “well, this is a lightweight.” But, you would be wrong. There is much to like in this unusual blend of Sauvignon Blanc [70%] and the rarely used Sauvignon Gris [30%]. The nose shows aromas of mango, pineapple, and vanilla, and there is a hint of coconut on the finish. Even so, this wine is strictly dry, with a full, rich mouthfeel. The fruit is nicely balanced with the proper amount of acidity.

Pair Elevage Blanc with Quail Stuffed with Ricotta, Bacon, and Greens, or Soft-Shell Crabs with Vegetable Slaw.

Chimney Rock Cabernet Sauvignon 2009

I strive to be coolly unbiased in this blog, but I have to be honest: this is one of my all-time favorite wines. The color is deep garnet red. The bouquet features black currant and vanilla. Although a classic Big Cab (with support from Merlot and Cabernet Franc), this wine is completely approachable. The dark fruit flavors are supported by smooth tannins and just the right amount of acidity for balance and liveliness. Aging was 18 months in 50/50 new/used French oak. 100% sourced from the Stags Leap District, this wine will easily cellar for ten years; ten days is more like it in mine. And although expensive, this Chimney Rock will easily compete with Cabernet Sauvignons costing twice as much.

Serve with Filets of Beef Stuffed with Roast Garlic and Herbs, or Goat Cheese-Stuffed Roasted Chicken.

https://www.chimneyrock.com/

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