Full Review

Baron-Jacques

Baron-Jacques
2017 Cuvée Domaine, Sauvignon Blanc, Loire Valley

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: France
Alcohol: 11.5%
92 Points
Gold Medal
Exceptional
$35

Baron-Jacques
2017 Cuvée Domaine, Sauvignon Blanc, Loire Valley

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: France
Alcohol: 11.5%
Straw color. Citrusy, clean aromas of dried grapefruit wheels, aloe, greenhouse, fresh daiquiri, and lavender with a silky, lively, dry-yet-fruity light-to-medium body and a smooth, compelling, medium-length meyer lemon, underripe tropical fruit, and tahini finish with fruit tannins and no oak flavor. A pure and fresh Sauvignon Blanc with pleasant herbaceousness and enticing fruit.

Tasting Info

Wine Glass Style: Crisp & Lively, Fruity, Juicy & Smooth & Non-Oaky
Aroma Aroma: dried grapefruit wheels, aloe, greenhouse, fresh daiquiri, and lavender
Taste Flavor: meyer lemon, underripe tropical fruit, and tahini
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Raw Oysters, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: A pure and fresh Sauvignon Blanc with pleasant herbaceousness and enticing fruit.

The Importer

Serge Doré Selections Ltd.

The Importer
59 S. Greeley Ave., Suite 100
Chappaqua, NY 10514
USA
1 914-861-9206

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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.