Full Review

Chesterfield Cellars

Chesterfield Cellars
2018 Sauvignon Blanc, Santa Barbara County

Pair this wine with:
Chicken Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13% RS: <1%
87 Points
Silver Medal
Highly Recommended
$20

Chesterfield Cellars
2018 Sauvignon Blanc, Santa Barbara County

Pair this wine with:
Chicken Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13% RS: <1%
Emerald straw color. Aromas of orange zest, white flowers, pear nectar, and ripe melon with a satiny, vibrant, fruity light-to-medium body and a smooth, interesting, breezy lemon cordial and hints of clover and lavender finish with no oak flavor. A smooth and citrusy Sauvignon Blanc with hints of floral nuance.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity, Juicy & Smooth & Non-Oaky
Aroma Aroma: orange zest, white flowers, pear nectar, and ripe melon
Taste Flavor: lemon cordial and hints of clover and lavender
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: BBQ Chicken, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: A smooth and citrusy Sauvignon Blanc with hints of floral nuance.

The Producer

Chesterfield Cellars

The Producer
5330 Debbie Rd, Ste 200
Goleta, CA 93111
USA
1 888-987-8808

Sauvignon Blanc

Wine Glass White.jpg
Serve in a White Wine Glass
Sauvignon Blanc is a bit of a chameleon of a variety, as it changes its character depending on where it is grown. Most famously in France’s Loire Valley, (especially in Pouilly-Fumé and Sancerre), it is a rich dry white with distinct herbal notes in the nose and on the palate. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity. Certain areas in Chile also produce very tropical-driven examples with a touch of herbal character, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

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.