This well-balanced Sauvignon Blanc is sourced from cooler vineyards in the southern end of the Sonoma Coast AVA. The Hi-Vista vineyard in western Carneros and the Grossi vineyard north of Petaluma contribute spice and bright tangy acidity. The Leveroni vineyard south of Sonoma contributes the unique floral character of the Sauvignon “musque” clone. The resulting blend has a bouquet of nectarine and grapefruit zest, leading to lush fruit flavors of kiwi, lime and grapefruit. It finishes with a refreshing minerality and zesty acidity that makes it an ideal accompaniment to a wide range of soups, salads and shellfish dishes.
Tasting Panel Magazine
“Opulent honeysuckle and stark white pear capture the nose with a vivid perfume. Sourced from the southern end of the Sonoma Coast from vineyards that add their own personality to this wine. Juicy pear and guava relish in a bright acidity. Exotic floral notes of gardenia and magnolia go creamy while white peach whets the palate and grapefruit peel zings on the finish.”
Tasting Panel Magazine
“From the southern end of the cooler vineyards of the maritime-influenced Sonoma Coast, this exciting white shines with aromas of Mandarin orange taffy and honeysuckle. Aged sur lie for three months in neutral casks and partially tank fermented, personality rises out of the glass. Grapefruit peel, wet stone and high toned acidity take shape for a clean mouthfeel. Green apple, bread dough add to a spiced finish.”
Vineyards: 54% Leveroni, 26% Hi-Vista, 20% Grossi
Appellation: 100% Sonoma Coast
Harvest and Brix: : September 17th-23rd, 2019, 23.2 Brix Average
Fermentation and Aging: 83% aged “sur-lie” in neutral oak, 17% stainless steel, Aged on the yeast “sur-lie” for 3 months
Alcohol and Acidity: 13.2% ABV, TA=0.73 g/100mL, pH=3.34
Release Date: April 1st, 2020
Chef Kristine’s recommendation
Bright and vibrant, this wine has a long finish with good acidity. It’s wonderful when paired with French dishes and sauces- this wine just sings with rich recipes! Try with seafood, cream soups, some pates (rillettes), lemon thyme, thyme, roasted garlic, Chanterelle mushrooms, caramelized onions, and mild, (or creamy!) Thai flavors such as coconut-based soups, or sauces with little or no heat.
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