Region: Loire Valley, France
Food pairing: Pan-roasted Trout with Lemon
If you've tried Sauvignon Blancs that are typical of California, then you know Sauvignon Blanc to be a fruity and vibrant wine, rich with white and tropical fruits. If you know Sauvignon Blancs from New Zealand, then you likely know Sauvignon Blanc as tart and grassy with that infamous "gooseberry" note. But if you've never tried a Sauvignon Blanc from the Loire Valley, then you've never experienced the mineral stoniness and crisp but even acidity that Sauvignon Blancs from this corner of the world can carry.
This one in particular was made, we think, with the international consumer in mind. While it carries that minerality we look for in French Sauvignon Blanc, it also carries just enough ripeness and white fruit that we American quaffers are not left asking "Where's the fruit?" Fresh, clean and lively, this white will be a perfect "hello" to Spring on our first warm day after the storms subside.
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