Selene Sauvignon Blanc Hyde Vineyards 2010

MSRP: $28.00
3.5762068965517 5 0.5
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Tasting Notes:

Tangerine, cantaloupe, white nectarine, green mango, honeysuckle, beeswax, cardamom, and chrysanthemum. Mouthwatering...

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Nose of apricots, pineapple and vanilla. Syrupy legs med body. Nice well rounded Calif SBlanc. Read more

Shows fragrant floral notes of honeysuckle and jasmine. Intense and complex, with fleshy peach and mango flavors. Read more

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Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe


User Reviews for Selene Sauvignon Blanc Hyde Vineyards

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Snooth User: basilwino
2282621,039
3.50 5
Vintage: 2007 10/03/2009

Nose of apricots, pineapple and vanilla. Syrupy legs med body. Nice well rounded Calif SBlanc.


External Reviews for Selene Sauvignon Blanc Hyde Vineyards

External Review
Vintage: 2005 05/13/2009

Shows fragrant floral notes of honeysuckle and jasmine. Intense and complex, with fleshy peach and mango flavors.


Winemaker's Notes:

Grapes were whole-cluster pressed and the juice transferred into both new French oak (24%) and stainless steel barrels (76%) for fermentation. A new “sequential fermentation” technique was used on about 40% of the blend to optimize flavor, intensity, and texture. The wine remained in barrel on primary lees until late February when it was racked and bottled. There were no acid additions and no malolactic fermentation.

Tasting Notes:

Tangerine, cantaloupe, white nectarine, green mango, honeysuckle, beeswax, cardamom, and chrysanthemum. Mouthwatering, intense, viscous, and long. Yum.

Grapes were whole-cluster pressed and the juice transferred into both new French oak (24%) and stainless steel barrels (76%) for fermentation. A new “sequential fermentation” technique was used on about 40% of the blend to optimize flavor, intensity, and texture. The wine remained in barrel on primary lees until late February when it was racked and bottled. There were no acid additions and no malolactic fermentation.

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550 cases produced.

Closure: Cork

Chemical Analysis:

Alcohol: 14.9%

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