Grgich Hills Fumé Blanc Napa Valley Dry Sauvignon Blanc 2010

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Winemaker's Notes:

Awards Accolades: 93 Points - The Tasting Panel - "She’ll trick you: this stunningly sleek white has what it takes ...

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Bright, pale yellow. Bracing, slightly raw aromas of lemon peel, grapefruit and pepper. Then surprisingly supple following the nose, with a dense, ... Read more

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User Reviews for Grgich Hills Fumé Blanc Napa Valley Dry Sauvignon Blanc

External Reviews for Grgich Hills Fumé Blanc Napa Valley Dry Sauvignon Blanc

External Review
Source: We Speak Wine
01/03/2013

Bright, pale yellow. Bracing, slightly raw aromas of lemon peel, grapefruit and pepper. Then surprisingly supple following the nose, with a dense, tactile lemony flavor intensified by sound acidity. Vibrant, very dry and delicate sauvignon blanc with excellent length. Exotic aromatics of roasted red bell pepper and rose water lead to a light body, with tangy lemon and orange notes, followed by fresh herb flavors on the finish. Drink now. 12,791 cases made. -MW Scented with green gooseberry aromas, this 100% Sauvignon Blanc isn't for everyone. It's enriched by citrus and peach fruit, and by creamy lees and a touch of oak. - S.H. This 100% Sauvignon Blanc was made from grapes that were certified organic and Biodynamic\u00ae at our cool American Canyon and Carneros vineyards, not far from the San Francisco Bay. The cool growing season produced crisp, yet rich, flavors of lychee, jalapeno and white pepper that are perfect with a wide range of...


Ratings & Tags for Grgich Hills Fumé Blanc Napa Valley Dry Sauvignon Blanc

1119394 Snooth User: JustSayin
rated this wine
3.50 5
11/11/2012

Winemaker's Notes:

Awards Accolades: <strong>93 Points</strong> - <em>The Tasting Panel</em> - "She’ll trick you: this stunningly sleek white has what it takes to be a Sauv Blanc (citrus verve) but the weight, texture and honeyed character (a Riesling came to mind at second sip) speaks as much to the use of French oak as it does to the spending six months on the lees. But this 100-percent Sauv Blanc is a floral flirt, and her tone remains crisp and whetted our appetite with every bite of our meal"<br/><br/> <strong>93 Points</strong> - <em>Wine Review Online</em> - "Grgich Hills has a slightly different interpretation of Sauvignon Blanc than many others, which always makes me reach for it when I see it on a wine list. Theirs is slightly rounder, less edgy and frankly, more complex. The interplay of the pleasantly aggressive side of Sauvignon Blanc with the wine’s richly textured body keeps you coming back for more. A touch of intriguing spice makes it even more captivating"<br/><br/> <strong>90 Points</strong> - <em>California Grapevine</em> - "Medium-light yellow; intense, herbal, stylistic, rather aggressive varietal aroma with a light trace of sulfur; medium-full body; assertive, crisp, herbal, grassy flavors; lingering aftertaste. VERY HIGHLY RECOMMENDED."<br/><br/> <em>San Francisco Chronical</em> - "Grgich taps estate parcels in American Canyon and Carneros for this racy but deep-flavored effort. The 2010 is paricularly dramatic, full of verbena, kaffir lime, apricot and melon flavors, with an intense freshness but subtle weight. They’ve embraced a style that transcends the old-time moniker—as even they seem to know, adding “Dry Sauvignon Blanc” on the label."<br/><br/> About This Wine: Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The cool growing season produced crisp, yet rich, favors of lychee, jalapeño and white pepper that are perfect with a wide range of food, including green salad topped by Chèvre cheese, grilled seafood, and spicy Mexican or Asian cuisine.<br/><br/> <strong>Vintage:</strong> Cool and long sum up the 2010 growing season. Spring temperatures were below average with above average rain, pushing back budbreak by two weeks. The cool temperatures continued into summer allowing for steady but slow grape ripening until a series of heat spikes brought much-needed heat to ripen grapes to full maturity.<br/><br/> <strong>Vineyard:</strong> All of our vineyards are certifed organic and Biodynamic®. This holistic farming practice uses the earth’s natural cycles and organic preparations to grow balanced, healthy vines without artifcial fertilizers, pesticides, or fungicides. Our Sauvignon Blanc grapes come from our American Canyon and Carneros vineyards in the southern tip of Napa Valley, near San Pablo Bay, which spills into San Francisco Bay. The coolness restrains vigor and allows the grapes to develop a crisp liveliness that is impossible to achieve in warmer areas. About 80% of our Sauvignon Blanc is planted to the Musqué clone, which provides elegant foral aromatics.<br/><br/> About The Winery: Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.<br/><br/> The Paris Tasting served notice to the world that the California wine industry was on the move, and it laid the groundwork for the creation of Grgich Hills Cellar. After his victory in Paris, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills. It was an ideal partnership. Austin owned premium vineyards in Rutherford, in the heart of the Napa Valley, and with his extensive background in business, he put the winery on its financial feet. Mike, with his fierce commitment to making wines of the highest quality, began producing what immediately became our signature wine: the exquisite, richly complex Chardonnays that win awards and delight wine lovers across America and throughout the world.<br/><br/> Today, we remain committed to making distinctive wines with quality, consistency and longevity. We are proud that world leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose our wines to serve at state dinners, but we are just as proud that every single day discriminating wine drinkers count on Grgich Hills to turn their own dinners into special occasions.<br/><br/> As always, we treat each of our six different wines as a special child, carefully nurturing their development and character. Our main pride and joy is our Chardonnay, an elegant example of the varietal displaying rich flavors and exquisite balance. As a complement to the Chardonnay, we also produce a refreshingly crisp Fumé Blanc, a rich and spicy Zinfandel, a Cabernet Sauvignon with tremendous depth and complexity, a lush and richly fragrant Merlot, and a luscious dessert wine named “Violetta,” in honor of Mike's daughter, Violet.<br/><br/> Now 85 years old, and still sporting his signature blue beret, Mike was inducted into the Vinter Hall of Fame in March 2008 in honor of his many contributions to the wine industry. While many other Napa wineries pursue strategies of expansion, Mike, along with his daughter, Violet, and his nephew, Ivo Jeramaz, prefer to stay small. Their aim, year after year, is to improve the quality of their vineyards and their wines, relying on Mike’s unique artistic and intuitive touch. This strategy continues to pay significant dividends. Many wineries buy their grapes from outside vineyards. Grgich Hills now owns all of its own vineyards, all of which are certified organic and Biodynamic. Beginning with the 2003 vintage, all Grgich Hills wines are labeled “Estate Grown.” This guarantees a consistently superior level of quality, and it guarantees that Grgich Hills will remain a shining symbol of prestige and good taste. In recognition of that important milestone, the winery changed its name in 2007 to Grgich Hills Estate.<br/><br/> Technical Analysis: <strong>Varietals:</strong> 100% Sauvignon Blanc<br/><br/> <strong>Alcohol:</strong> 14.3%<br/><br/> <strong>pH:</strong> 3.23<br/><br/> <strong>Total acidity:</strong> 7.1 g/L<br/><br/> <strong>Fermentation:</strong> indigenous yeast<br/><br/> <strong>Time in oak:</strong> 6 months on lees in neutral barrels<br/><br/> <strong>Type of oak:</strong> French oak 20% neutral barrels, 80% 900-gallon casks<br/><br/> <strong>Harvest date:</strong> September 17-28, 2010<br/><br/> <strong>Sugar:</strong> 23.1˚ Brix (average)<br/><br/> <strong>Bottling date:</strong> April 11, 2011<br/><br/>

Awards Accolades: <strong>93 Points</strong> - <em>The Tasting Panel</em> - "She’ll trick you: this stunningly sleek white has what it takes to be a Sauv Blanc (citrus verve) but the weight, texture and honeyed character (a Riesling came to mind at second sip) speaks as much to the use of French oak as it does to the spending six months on the lees. But this 100-percent Sauv Blanc is a floral flirt, and her tone remains crisp and whetted our appetite with every bite of our meal"<br/><br/> <strong>93 Points</strong> - <em>Wine Review Online</em> - "Grgich Hills has a slightly different interpretation of Sauvignon Blanc than many others, which always makes me reach for it when I see it on a wine list. Theirs is slightly rounder, less edgy and frankly, more complex. The interplay of the pleasantly aggressive side of Sauvignon Blanc with the wine’s richly textured body keeps you coming back for more. A touch of intriguing spice makes it even more captivating"<br/><br/> <strong>90 Points</strong> - <em>California Grapevine</em> - "Medium-light yellow; intense, herbal, stylistic, rather aggressive varietal aroma with a light trace of sulfur; medium-full body; assertive, crisp, herbal, grassy flavors; lingering aftertaste. VERY HIGHLY RECOMMENDED."<br/><br/> <em>San Francisco Chronical</em> - "Grgich taps estate parcels in American Canyon and Carneros for this racy but deep-flavored effort. The 2010 is paricularly dramatic, full of verbena, kaffir lime, apricot and melon flavors, with an intense freshness but subtle weight. They’ve embraced a style that transcends the old-time moniker—as even they seem to know, adding “Dry Sauvignon Blanc” on the label."<br/><br/> About This Wine: Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The cool growing season produced crisp, yet rich, favors of lychee, jalapeño and white pepper that are perfect with a wide range of food, including green salad topped by Chèvre cheese, grilled seafood, and spicy Mexican or Asian cuisine.<br/><br/> <strong>Vintage:</strong> Cool and long sum up the 2010 growing season. Spring temperatures were below average with above average rain, pushing back budbreak by two weeks. The cool temperatures continued into summer allowing for steady but slow grape ripening until a series of heat spikes brought much-needed heat to ripen grapes to full maturity.<br/><br/> <strong>Vineyard:</strong> All of our vineyards are certifed organic and Biodynamic®. This holistic farming practice uses the earth’s natural cycles and organic preparations to grow balanced, healthy vines without artifcial fertilizers, pesticides, or fungicides. Our Sauvignon Blanc grapes come from our American Canyon and Carneros vineyards in the southern tip of Napa Valley, near San Pablo Bay, which spills into San Francisco Bay. The coolness restrains vigor and allows the grapes to develop a crisp liveliness that is impossible to achieve in warmer areas. About 80% of our Sauvignon Blanc is planted to the Musqué clone, which provides elegant foral aromatics.<br/><br/> About The Winery: Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.<br/><br/> The Paris Tasting served notice to the world that the California wine industry was on the move, and it laid the groundwork for the creation of Grgich Hills Cellar. After his victory in Paris, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills. It was an ideal partnership. Austin owned premium vineyards in Rutherford, in the heart of the Napa Valley, and with his extensive background in business, he put the winery on its financial feet. Mike, with his fierce commitment to making wines of the highest quality, began producing what immediately became our signature wine: the exquisite, richly complex Chardonnays that win awards and delight wine lovers across America and throughout the world.<br/><br/> Today, we remain committed to making distinctive wines with quality, consistency and longevity. We are proud that world leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose our wines to serve at state dinners, but we are just as proud that every single day discriminating wine drinkers count on Grgich Hills to turn their own dinners into special occasions.<br/><br/> As always, we treat each of our six different wines as a special child, carefully nurturing their development and character. Our main pride and joy is our Chardonnay, an elegant example of the varietal displaying rich flavors and exquisite balance. As a complement to the Chardonnay, we also produce a refreshingly crisp Fumé Blanc, a rich and spicy Zinfandel, a Cabernet Sauvignon with tremendous depth and complexity, a lush and richly fragrant Merlot, and a luscious dessert wine named “Violetta,” in honor of Mike's daughter, Violet.<br/><br/> Now 85 years old, and still sporting his signature blue beret, Mike was inducted into the Vinter Hall of Fame in March 2008 in honor of his many contributions to the wine industry. While many other Napa wineries pursue strategies of expansion, Mike, along with his daughter, Violet, and his nephew, Ivo Jeramaz, prefer to stay small. Their aim, year after year, is to improve the quality of their vineyards and their wines, relying on Mike’s unique artistic and intuitive touch. This strategy continues to pay significant dividends. Many wineries buy their grapes from outside vineyards. Grgich Hills now owns all of its own vineyards, all of which are certified organic and Biodynamic. Beginning with the 2003 vintage, all Grgich Hills wines are labeled “Estate Grown.” This guarantees a consistently superior level of quality, and it guarantees that Grgich Hills will remain a shining symbol of prestige and good taste. In recognition of that important milestone, the winery changed its name in 2007 to Grgich Hills Estate.<br/><br/> Technical Analysis: <strong>Varietals:</strong> 100% Sauvignon Blanc<br/><br/> <strong>Alcohol:</strong> 14.3%<br/><br/> <strong>pH:</strong> 3.23<br/><br/> <strong>Total acidity:</strong> 7.1 g/L<br/><br/> <strong>Fermentation:</strong> indigenous yeast<br/><br/> <strong>Time in oak:</strong> 6 months on lees in neutral barrels<br/><br/> <strong>Type of oak:</strong> French oak 20% neutral barrels, 80% 900-gallon casks<br/><br/> <strong>Harvest date:</strong> September 17-28, 2010<br/><br/> <strong>Sugar:</strong> 23.1˚ Brix (average)<br/><br/> <strong>Bottling date:</strong> April 11, 2011<br/><br/>

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