Full Review

Heitz

Heitz
2017 Sauvignon Blanc, Napa Valley

Pair this wine with:
Beef Chicken Pork

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13.5% RS: <1%
92 Points
Gold Medal
Exceptional
$23

Heitz
2017 Sauvignon Blanc, Napa Valley

Pair this wine with:
Beef Chicken Pork

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 13.5% RS: <1%
Clear silvery emerald straw color. Vegetal aromas and flavors of fresh green asparagus, cut grass, kiwi, lychee, eucalyptus, and cat box with a velvety, tangy, bone-dry medium-to-full body and a smooth, interesting, medium-length finish that presents notes of finger lime, green apple skittles, passionfruit sorbet, wild mint, cilantro, peppercorns, lemongrass, and pine needles. Waves of persistent tropical flavors make this wine perfect for summer dining.

Tasting Info

Wine Glass Style: Crisp & Lively
Aroma Aroma: fresh green asparagus, cut grass, kiwi, lychee, eucalyptus, and cat box
Taste Flavor: Same as aromas with notes of finger lime, green apple skittles, passionfruit sorbet, wild mint, cilantro, peppercorns, lemongrass, and pine needles
Sweetness Sweetness: Bone-Dry
Enjoy Enjoy: Now-6 years Enjoy on its own
Recipes Pairing: Grilled Pork Tenderloin, Blue Cheese Crusted Ribeye, Chicken Fajitas
Bottom Line Bottom Line: Waves of persistent tropical flavors make this wine perfect for summer dining.

The Producer

Heitz Wine Cellars

The Producer
500 Taplin Rd
St. Helena, CA 94574
USA
1 707-963-3542

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.