2015 Merry Edwards Sauvignon Blanc

Vintage : 2015 

 Region :  Russian River Valley, CA

 Country : USA

WS93 Wine Spectator

Supple and elegant up front, revealing layers of dried mango, honeysuckle, ripe melon and vivid peach flavors, all set on a creamy body, with plenty of pop from acidity. Finishes on an orange Creamsicle note. Drink now.

Winemaker Notes

This style of Sauvignon Blanc is designed to bring out the best in this regal varietal. It’s highly floral, effusing scents of hibiscus, honeysuckle, jasmine and orange blossom. Notes of muskmelon, mango, papaya and guava widen the aroma, along with accents of white peach, nectarine and Meyer lemon. Hints of minerality, creme brulee and toasted hazelnuts add even more sophistication.In the mouth, this wine is lush with good viscosity. This richness is balanced by sweet Ruby Red grapefruit, tangerine zest and lively acidity throughout.

About Winery

This appealing Sauvignon Blanc includes grapes from six diverse sites in Russian River Valley. The foundation is 53% Sauvignon Musqué, a highly floral and rich-bodied clone of the parent varietal. Adding weight and depth to the blend is the old vine portion, which contributes 40% to the blend from vines 25 to 35 years old.

In the glass, the wine is mouthwatering, showing off floral notes of jasmine, orange blossoms and lemon verbena. This delicate perfume is complemented by rich citrus tones of lime zest, tangerine and mandarin orange. White peach and ripe pear along with tropical accents of pineapple, lycheé and guava round out the aromatic profile. A hint of minerality, along with a bit of exotic barrel spice -- cumin and coriander -- add even more intrigue.

On the palate, this Sauvignon Blanc balances zesty crispness with weight and richness. This reflects its barrel fermentation and twice-weekly lees stirring regime during six months in French oak, 18% new. The finish is classic sweet grapefruit.

Sauvignon Blanc is so versatile it goes with endless food choices, from spicy to rich. One of my favorite dishes to serve with this wine is my own creation of Seafood Kabobs with Red Bell Pepper Sauce. In the summer, I plate this with tiny steamed French filet beans, fresh from our garden.