Montevina California Sauvignon Blanc 2008
The philosophy behind Montevina 2008 Sauvignon Blanc is minimalism. Half of the grapes crushed are sent immediately to press and half are left overnight in fermentors before being pressed. This added skin contact allows for more extraction, and keeping the fermentation at 55 degrees helps retain tropical fermentation aromas. The Montevina 2008 Sauvignon Blanc has seen no oak. Barrel fermenting or oak aging would smother the freshness we wish to showcase. The lees are not stirred and the wine is not put through malolactic fermentation. Minimal handling ensures a fresh, clean canvas to showcase bright flavors and aromas.
Winemaking is art, science, passion and a healthy dose of voodoo. At Montevina, we got our start in 1970 in the Sierra foothills and released our first wines in 1973. We quickly became well-known for our robust, full-flavored red wines, especially Zinfandel and Barbera, and proceeded to inspire a well-deserved revival of this region’s historic wine industry
External Reviews for Montevina California Sauvignon Blanc
Wine Tasting NotesThe dry crisp cool sensation of Montevina Sauvignon Blanc cuts through rich buttery food flavors and refreshes your palate. It is medium bodied with a long spicy finish. Classic cool climate characteristics like melon, lemon and grapefruit flavors are balanced by a light grassy note. This food friendly style of Sauvignon Blanc is an excellent accompaniment for lighter fish, chicken and pasta dishes and can "take the heat" of spices often found in Asian and Latin cuisine.
Food Pairings for Montevina California Sauvignon Blanc
The soft lemon color of the 2008 Montevina Sauvignon Blanc suggests the brightness and freshness of the fruit as well as a racy acidity. Aromas of fresh-cut grass and citrus zest invite further exploration. Clean and bright, the flavors of ripe fig and melon cool the tongue. Pair Montevina Sauvignon Blanc with buttery foods, as the acidity cuts nicely through the richness. The clean crisp brightness of the wine also makes a nice accompaniment to spicy cuisine.