Full Review

Alta Luna

Alta Luna
2016 Sauvignon Blanc, Vigneto delle Dolomiti IGT

Pair this wine with:
Chicken Fish Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: Italy
Alcohol: 12.5%
Sustainable Agriculture
92 Points
Gold Medal
Exceptional
$13.99

Alta Luna
2016 Sauvignon Blanc, Vigneto delle Dolomiti IGT

Pair this wine with:
Chicken Fish Pasta

Category: Sauvignon Blanc

Date Tasted:
Country: Italy
Alcohol: 12.5%
Emerald straw color. Fruity, minerally aromas of fresh grapefruit, slate, dried papaya, and clover honey with a velvety, vibrant, fruity light-to-medium body and a tingling, complex, medium-long fresh cut grass, cilantro, dill, shiso, echinacea, and lemon lozenge finish with well-integrated, fruit tannins and no oak. A terrific nuanced Sauvignon Blanc with loads of minerality and complex herbal charm.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity, Juicy & Smooth, Non-Oaky & Spicy & Complex
Aroma Aroma: fresh grapefruit, slate, dried papaya, and clover honey
Taste Flavor: fresh cut grass, cilantro, dill, shiso, echinacea, and lemon lozenge
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Grilled Whole Fish Stuffed With Fresh Herbs, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: A terrific nuanced Sauvignon Blanc with loads of minerality and complex herbal charm.

The Producer or Importer

Palm Bay International

The Producer or  Importer
48 Harbor Park Drive
Port Washington, NY 11050
USA
1 800-872-5622

Their Portfolio

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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.