Gallo Family Vineyards Sauvignon Blanc 2008
Natalie has not yet reviewed this wine. It's listed here for your convenience so that you can find it easily in your local liquor store. Sauvignon Blanc food pairings: salads full of fresh vegetables, grilled seafood, or chicken risotto.
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|Among the white varietals, Sauvignon Blanc is one of the more popular and well known; second to Chardonnay. This varietal is grown widely throughout California. California’s climate conditions are uniquely favorable to Sauvignon Blanc. The grapes for the 2008 vintage were harvested from selected vineyards in Clarksburg, Lodi and other areas of the Central Valley, approximately 90 kilometers from the city of San Francisco. This fertile region is located at the mouth of the Sacramento Delta which provides a unique geographical advantage that fosters ideal weather conditions throughout much of the growing season. Warm daytime temperatures and cool evenings allow for perfect conditions that yield intense fruit-flavors in the wine.|
The 2008 vintage is a medium-bodied wine with slight minerality and a crisp refreshing finish. This wine showcases fresh citrus (lemon, lime, and grapefruit) layered with gooseberry and hints melon. The Sauvignon Blanc’s refreshing flavors make this wine a natural choice for casual summer cuisine such as salads full of fresh vegetables, grilled seafood, or chicken risotto.
The growing season for 2008 began with cool spring and moderate summer temperatures. This resulted in early ripening with excellent flavor development as well as balanced acidity. This high quality harvest is reflected in the bottle.
The beautiful aromatics of the Sauvignon Blanc varietal are captured in the wine using the most gentle of winemaking processes. The grapes were carefully top-loaded into a membrane press and then gently processed to extract the flavors without harsh the tannins. Prior to fermentation, the juice was allowed to cold settle and then fermentation itself was done at cool temperatures with select yeast. By keeping temperatures low, the winemaker can capture the aromatics from grape to glass.
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Serve this wine between 55-60 degrees Farenheit or 12-16 degrees Celsius. Tip: If your bottle is at room temperature, put it in ice water for about 30 minutes or in the fridge for about three hours to chill it.