IT'S ALL IN THE DETAILS

Many styles of Sauvignon Blanc – especially those from New Zealand – are aged in steel tanks to preserve the aromatic qualities, while some producers in Sancerre or even in California age in wooden barrels; this for added texture and spice. Medium-full in body, Sauvignon Blanc is especially excellent paired with shellfish or seafood or lighter poultry with herbs.

Silvery emerald straw color. Aromas and flavors of diced bell pepper, gooseberry, peach jelly, coriander, and peppercorns with a lean, lively, light body and a polished, medium-length finish manifesting notes of meyer lemon and celery with no oak flavor. A lean and green Sauvignon Blanc with a big pop of refreshing acidity

Great With Seafood Had this light wine with a lobster roll in martha Vineyard. My friends had it with clams, crab cakes a lobster and scallops. We were all pleased with the wine.