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Sauvignon Blanc
At Matanzas Creek, our Sauvignon Blanc is crafted for aromatic precision and balance. Winemaker Marcia Torres Forno picks at different times in the vineyard to capture a range of aromas and flavors, from citrus and stone fruit to tropical and floral characteristics. She preserves these captivating notes through the use of different fermentation vessels—stainless steel tanks, concrete eggs, oak barrels—to create elegant wines with vibrant acidity and a refined complexity that’s distinctly Sonoma County. Whether paired with a lively dinner party or a quiet moment of reflection, these wines bring a touch of Sonoma’s artistry to every occasion.
FAQs
Sauvignon Blanc is a crisp and aromatic white wine made from the Sauvignon Blanc grape. Renowned for its vibrant acidity and intensely fragrant character, it’s a favorite for its refreshing, food-friendly nature.
Sauvignon Blanc bursts with lively flavors of citrus, green apple, and tropical fruits like passionfruit and mango. Depending on where it’s grown, it may also offer smoky or gunflint notes; herbaceous hints of freshly cut grass, green bell pepper; or delicate traces of thyme and basil.
Sauvignon Blanc shines with a variety of foods. Its zesty acidity complements seafood dishes like oysters, grilled fish, and shrimp. It’s equally delightful with fresh salads, goat cheese, or dishes with lemony or herbal flavors, such as chicken piccata or pesto pasta. Try it with Chinese steamed vegetable dumplings, veggie stir-fries, Vietnamese spring rolls, Indian paneer tikka, or edamame with sea salt.
Serve Sauvignon Blanc chilled, ideally at a temperature between 45-50°F. For the best experience, pour it into a white wine glass to enhance its aromatic profile and crisp texture. Chilling helps highlight the wine's refreshing acidity and vibrant character.
While most styles are crisp and dry, fruit-forward versions can give the perception of being lightly sweet even though all of the sugar in the grapes has been fermented into wine.
Matanzas Creek’s Sauvignon Blancs are crafted with meticulous attention to detail, showcasing the exceptional terroir of California’s Sonoma County and its sub-AVAs. Winemaker Marcia Torres Forno pick the fruit at different dates to capture a spectrum of flavors—from citrus and herbal notes to tropical fruit. She treats each vineyard lot separately, choosing a specific yeast and a range of different fermentation vessels that bring out the lot’s unique aromatics. For the Sonoma County Sauvignon Blanc for example, she works with lots from up to nine vineyards to create a blend that embodies the best of Sonoma County. This painstaking approach results in Matanzas Creek’s signature elegant and complex Sauvignon Blancs that reflect a sense of place.
Unlike many California Sauvignon Blancs, Matanzas Creek’s version emphasizes aromatic precision and balance, rather than overwhelming tropical fruitiness. Marcia’s vineyard and winemaking techniques highlight the natural complexity of the region, blending early and late harvest flavors to create an elegant wine with vibrant acidity and a refined, layered profile that’s distinctly Sonoma County.
