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Wrath Sauvignon Blanc Ex Anima 2015
 

Wrath Sauvignon Blanc Ex Anima 2015

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The Ex Anima Sauvignon Blanc has evolved into one of Wrath’s signature wines. Grapes are harvested at two different ripeness levels and two lots of wine are produced. It’s surprising there is not more Sauvignon Blanc planted in our neighborhood. The indigenous combination of porous soils, cool temperatures and strong afternoon winds brings out the wild side of this versatile grape. Following in the steps of its predecessors, our 2015 Sauvignon Blanc is bright, steely and biting with gossamers of fresh-cut grass, gooseberries and juniper.

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerreand Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

The Ex Anima Sauvignon Blanc has evolved into one of Wrath’s signature wines. Grapes are harvested at two different ripeness levels and two lots of wine are produced. It’s surprising there is not more Sauvignon Blanc planted in our neighborhood. The indigenous combination of porous soils, cool temperatures and strong afternoon winds brings out the wild side of this versatile grape. Following in the steps of its predecessors, our 2015 Sauvignon Blanc is bright, steely and biting with gossamers of fresh-cut grass, gooseberries and juniper.

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerreand Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

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