Lake County Sauvignon Blanc
Product Description
Lake County which is located just north of the Napa Valley has become a distinguished area for award winning California Sauvignon Blanc. Sauvignon Blanc is the primary grape used in the fine white wines of France including the White Bordeaux wines of Graves. Loire Valley wines made from Sauvignon Blanc, such as Pouilly Fumé and Sancerre, are most often 100% Sauvignon Blanc, unblended and usually made without the use of oak.
Typically the grape produces a crisp, dry wine with a hint of green apples and citrus in the nose and complements most poultry and fish dishes.
Included in California's prestigious North Coast American Viticulture Area, Lake County is a region whose quality can stand on its own. Unique geographical factors such as the microclimates, soil types, and Clear Lake all contribute to the growing of outstanding grapes.. Lake County wines are consistent award winners at major wine competitions.
The 2006 Lake County Sauvignon Blanc was picked in mid-September, has residual sugar (Brix) of 22 and PH acid of 3.4. There was no SO2 added and the wild yeast still exists in the juice.
Typically the grape produces a crisp, dry wine with a hint of green apples and citrus in the nose and complements most poultry and fish dishes.
Included in California's prestigious North Coast American Viticulture Area, Lake County is a region whose quality can stand on its own. Unique geographical factors such as the microclimates, soil types, and Clear Lake all contribute to the growing of outstanding grapes.. Lake County wines are consistent award winners at major wine competitions.
The 2006 Lake County Sauvignon Blanc was picked in mid-September, has residual sugar (Brix) of 22 and PH acid of 3.4. There was no SO2 added and the wild yeast still exists in the juice.
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