Title: Sip O’ The Week—Saracina Sauvignon Blanc
The last time I visited California’s wine country, one of the stops I enjoyed most was near the small town of Hopland, where family-owned Saracina Vineyards is located. The 250-acre Saracina farm contains 150 acres of sustainably farmed vineyards along the Upper Russian River, along with 120-year-old olive orchards, vegetable gardens, beehives and more.
The winery is a Certified California Sustainable winery and Saracina winemaker Alex MacGregor is one of the most talented winemakers I’ve ever met, plus just a really good guy, to boot. His wines are excellent and very good values. And, because Saracina is a relatively small outfit the wines qualify for Utah’s small winery exemption, which means that they’re actually priced lower here than if you were to buy them at the winery in California.
A prime example of Saracina’s well-made wines is their Sauvignon Blanc ($19.99), the grapes of which are sourced from two organically farmed vineyards. According to Saracina, “Our own Atrea Ranch is planted to Sauvignon Musque, which grapes add subtle melon notes and backbone to the blend. The dry-farmed Lolonis Vineyard, planted in 1945 and recognized as the oldest Sauvignon Blanc in California, provides the minerality and austerity we strive for in our rendition of Sauvignon Blanc.”
The wine is barrel fermented with native yeast in neutral Burgundian barrels and shows very good, well-balanced acidity and minerality. It’s a vibrant, racy style of Sauvignon Blanc that would be a perfect partner for fresh basil pesto or spring pea dishes.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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