Friday, September 18, 2015
A Pair Of Dry Creek Vineyards Sauvignon Blancs
The term Fumé Blanc was created by Robert Mondavi, as a marketing ploy. It was the name he gave to his Sauvignon Blanc wines when he shifted from a sweet style to dry. He laid no claim to the term, allowing anyone to use it if they wished. It was inspired by the Pouilly-Fumé Sauvignon Blanc wines of France's Loire Valley.
This is the wine that put Dry Creek Vineyards "on the map," they say. DCV founder David Stare was the first to plant Sauvignon Blanc in Dry Creek Valley, a move that has been borne out as genius through the years. Winemaker Tim Bell continues to craft a flavor profile of citrus and minerals, just as the big grape maker in the sky intended.
This wine saw stainless steel fermentation and not a stave of oak in the process - surprising since it has a richness and fullness usually associated with oak aging. It contains 100% Sauvignon Blanc grapes and hits 13.5% abv with a trail sticker of about $14. The nose shows grass and citrus, heavy on the citrus. The mineral-driven palate gives a very full mouthfeel and displays a nice acidity.
The DCV Fumé Blanc will pair wonderfully with pasta - especially in a cream sauce - but it is full and rich enough for roasted chicken. It served well with a baked potato loaded.
For the DCV Sauvignon Blanc 2014, they use 82% Saivignon Blanc grapes and blend in 4% Sauvignon Gris, a clone originating in Bordeaux, with 14% Sauvignon Musqué for aromatics and a full mouthfeel. The wine is steel fermented, reaches 13.5% abv, and sells for $18. About 7,000 cases were made.
The Dry Creek Vineyard 2014 Sauvignon Blanc is herbal without being grassy, and fresh without being sharp. The nose gives an herbal note lifted by the Musqué's aromatics, with citrus and minerals to spare. The wine feels full in the mouth, with a beautiful lemon-lime tartness and fresh acidity. A slight savory aspect cuts in late and stays through the finish.
The pop of the acidity makes this wine a great pair with seafood - mussels, crab and oysters come to mind. If you're just snacking, it goes great with potato chips and pretzels. By the way, potato chips and pretzels go together quite well on their own.
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