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2013Sauvignon Blanc

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2013Sauvignon Blanc

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The goal with the Matthews Sauvignon Blanc is to get it into the press as fast as possible. We ferment primarily in stainless steel to mellow the fruit from the warmer sites, but also in concrete, to enhance the minerality and grassiness we get from the cooler sites. Every year, we look at what the year has given us and adjust our blending process to maintain the fruit and texture we want to see, but this wine is generally bottled young—as early as 4-5 months after press—to capture and hold onto that summer ripeness.

Food Pairing Recommendations

Artichoke dip, grilled asparagus, fresh tomatoes, spicy tapas, raw oysters or black cod.

Tasting Notes

Grapefruit, pineapple core, honeydew melon-hide. Secondary notes of chalk, honeycomb, musky tropical spice and guava. The palate is big, ripe and polished showcasing the sheer ripeness and intensity of the hot 2013 season. Fermented partially on the skins, this wine has plenty of substance to match its massive volume. New world Sauvignon Blanc on full throttle!

Labeled Appellation

Columbia Valley

Varietal Composition

100% Sauvignon Blanc

Vineyards

Stillwater Creek, Sagemoor

Vinification

Fermented for 4 months in 100% stainless steel

Alcohol

14.5%

Cases Produced

546

Drinkability

Now-2015

Past VintagesExplore the Sauvignon Blanc Vintages

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