Fresh-caught crab with tomato and herb salad
Notes of bergamot, ginger, white flowers and green tea. Swirling adds caramelized kumquat, lightly toasted puff pastry and white peach pit. The palate has a hint of bloomed baking spice, pithy citrus and vibrant acidity. A beautifully complex wine with density, verve and a spice filled finish.
97% Sauvignon Blanc, 3% Sémillon
Stillwater Creek, Boushey
Fermented in 85% concrete eggs, 12% used French oak puncheons and 3% new French oak puncheons. Aged for 3 months in fermentation vessels and 6 months in 860L French oak puncheons.
"Editor’s Choice – Fermented in concrete eggs and puncheons, this wine is a blend of Royal Slope and Yakima Valley fruit. Appealing aromas of pink grapefruit, whole ginger, herb, gooseberry, wet slate, kiwi, white peach and citrus are followed by medium-bodied, well-balanced tropical and citrus fruit flavors, with a lingering finish that ups the interest. It brings a sense of seriousness and heft and should do well with some bottle age. Serious stuff."
92 points, Sean Sullivan, Wine Enthusiast
"Bright, light yellow. Musky scents of grapefruit and lime pith, white pepper, mint, ginger and anise, plus hints of riper soft citrus fruits and white flowers and a faint mineral quality. Seamless and fine-grained on entry, then dense but utterly smooth in the middle palate, showing lovely spicy lift to its riper stone fruit and citrus flavors. More horizontal than vertical today, this wine finishes quite dry, with a gingery firmness. Very distinctive Washington Sauvignon Blanc."
91 points, Stephen Tanzer, Vinous
"Including 3% Semillon, the 2018 Sauvignon Blanc Reserve comes from the Boushey and Stillwater Creek vineyards. Offering Bordeaux blanc-like notes of lemon curd, mint, sappy flowers, and subtle rocky minerality, it's medium-bodied, has bright acidity, plenty of mid-palate depth and texture, and a clean finish. It’s going to keep for a solid 3-5 years."
90 points, Jeb Dunnuck, jebdunnuck.com