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Childress Winery & Vineyards Sauvignon Blanc 2006

External Review by Appellation America:

Not much Sauvignon Blanc is grown in North Carolina as yet; it tends to be quite vigorous in the vineyard. Childress grows some five to seven acres of Sauvignon Blanc near the winery in Lexington at the southernmost part of the Yadkin Valley, and feels it is handling vigor successfully. Winemaker Mark Friszolowski makes sure that yields are low, held to 1½ to 2 tons per acre. In the vineyard, they contain vigor through leaf-pulling and water management, as well as allowing the fruit to hang longer. “In 2006, we had some rain during harvest and people started to panic,” recalled Mark. “But we waited and it paid off. It was dry for two weeks after that so we got riper fruit that wasn’t diluted or too grassy.” The 2006 Sauvignon is dry and nicely balanced, with good citrus flavors, a hint of grassiness and minerality in the finish without being too herbaceous - as it might be if vine vigor were left unchecked. The wine is unoaked, with fresh crisp character that makes it very appealing with seafood, shellfish and goat cheese.

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Color: White
Varietal: Sauvignon Blanc
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Childress Vineyards:
Richard's passion for fine wine is as genuine as his passion for auto racing. He embarked on a journey of experiencing different wines as his career in auto racing took him to tracks near the wine regions of California. Richard was moved by the passion he saw in the farmers who grew and harvested the grapes, and inspired by the warm spirit of the winemaking community. Always one to pursue his ... Read more
Richard's passion for fine wine is as genuine as his passion for auto racing. He embarked on a journey of experiencing different wines as his career in auto racing took him to tracks near the wine regions of California. Richard was moved by the passion he saw in the farmers who grew and harvested the grapes, and inspired by the warm spirit of the winemaking community. Always one to pursue his passions, Richard eventually began to consider the possibilities of planting his own vineyard. At the encouragement of business partner, Greg Johns, he began researching the potential for successfully producing fine wines in North Carolina's Piedmont. Soon, both Richard and Greg were raising trellises in their own backyards, experimenting with different grape varieties. As the experiments continued, they both realized a need for more viticultural expertise. The next step was to hire Matt Chobanian, a vineyard manager with an expertise in East Coast growing conditions, and coincidentally, a huge fan of Richard's since the '60s. Matt's passion for growing grapes has made him an invaluable component in bringing Richard's vision of creating North Carolina's signature vineyard to fruition. To help fulfill Richard's vision of creating North Carolina's signature winery, finding an expert winemaker was the next task. So Richard recruited the talents of Mark Friszolowski, a nationally acclaimed winemaker. Before coming to Childress Vineyards, Mark was with Pindar Vineyards, the largest premium winery on Long Island and was leading the way for successful winemaking on the East Coast. Having won hundreds of awards for his wines, Mark has a track record in the wine industry as impressive as Richard's record in the field of racing. So, as the winemaker for Childress Vineyards, Mark Friszolowski is now setting out to do in North Carolina what he's already accomplished in New York State....establish the state as a region for signature winemaking. Read less

External Reviews for Childress Winery & Vineyards Sauvignon Blanc

External Review
Source: Appellation America
10/16/2008

Not much Sauvignon Blanc is grown in North Carolina as yet; it tends to be quite vigorous in the vineyard. Childress grows some five to seven acres of Sauvignon Blanc near the winery in Lexington at the southernmost part of the Yadkin Valley, and feels it is handling vigor successfully. Winemaker Mark Friszolowski makes sure that yields are low, held to 1½ to 2 tons per acre. In the vineyard, they contain vigor through leaf-pulling and water management, as well as allowing the fruit to hang longer. “In 2006, we had some rain during harvest and people started to panic,” recalled Mark. “But we waited and it paid off. It was dry for two weeks after that so we got riper fruit that wasn’t diluted or too grassy.” The 2006 Sauvignon is dry and nicely balanced, with good citrus flavors, a hint of grassiness and minerality in the finish without being too herbaceous - as it might be if vine vigor were left unchecked. The wine is unoaked, with fresh crisp character that makes it very appealing with seafood, shellfish and goat cheese.




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