Fantastic new Sauv Blanc from cult Russian River Valley producer Merry Edwards - limited.
95 points The Tasting Panel: "I don't think there's another Sauvignon Blanc out there with the complex array of aromatics and unique flavors offered up by this stellar super-Sauv. Sixty percent of the fruit was sourced from the Merry Edwards estate; comprising 42% Sauvignon Musqué, the blend was barrel-fermented in French oak and spent six months on the lees. Scents of salted butterscotch, peach blossom, just-mowed grass, and pineapple fill the nose before developed flavors of jasmine-soaked pear and honeyed tangerine mesmerize on the palate. The acidity pulls it all together. (Apr/May 2020)"
93 points Wine Spectator: "A pretty thread of orange water adds an aromatic lift to the core of nectarine, apricot and lemon zest flavors, set on a succulent, fleshy frame. Dried ginger, honeysuckle and melon notes linger on the long, expressive finish. (2/5/20)"
93 points and 'Very highly recommended,' California Grapevine: "Medium-light golden yellow color; attractive, floral, citrus, melon, apple, and peach aroma with tropical notes and hints of gooseberry and honeysuckle; medium to medium-full body; relatively rich, nicely balanced, citrus, white peach, and tropical fruit flavors with mineral notes and a touch of oak, and a slight creaminess in the pleasing mouthfeel; lingering aftertaste. 14.2% alcohol; 100% barrel fermented; released Fall 2019. (Dec 2019)"
One of California's first woman winemakers, Merry Edwards began her career at Mount Eden Vineyards in the Santa Cruz Mountains in 1974. She went on to become the founding winemaker at Matanzas Creek in 1977 and remained there until 1984. For the next decade, Merry consulted for numerous wineries, large and small, in Oregon and many diverse appellations of California. In 1997, family and friends joined Merry to found Merry Edwards Winery, with a focus on producing Pinot Noirs with a sense of place from Russian River Valley and Sonoma Coast. In 2008, she and her husband, Ken Coopersmith, completed their winery on the site of Coopersmith Vineyard. It was then expanded in 2010. In this venue, tastings are hosted to educate visitors about Merry's handcrafted wines and site-specific viticulture.
4 Kilos was started in 2006 by two friends on Mallorca, Francesc Grimalt and Sergio Caballero, who had been working in other wineries and wanted to do their own thing. We're excited to have the small-production wines in the U.S. for the first time!
Francesc is a Mallorcan winemaker known for working with native grape varieties. His partner Sergio Caballero is a musician and director of the Sonar music festival. Together they started 4 Kilos in 2006, garagiste-style, vinifying their first vintage in milk refrigeration units on a sheep farm (Mallorca has lots of these). By the next year they were able to ‘upgrade’ another old sheep farm into a winery to make their line-up of 3 wines, all from indigenous varieties grown organically by small farmers. This is a very small operation trying to work with traditional lesser known local grapes, fermenting naturally, and avoiding any additives including sulfur.
4kilos 2019 “Motor Blanc” is 100% Callet, a grape native to the island; aged three months in clay vats and two months in stainless steel, this is a natural wine that offers fresh, lightly funky aromas and tart strawberry fruit that blended with hints of soil and fresh herbs
One of the best Napa Valley Sauvignon Blancs we've discovered.
The Altamura 2016 Sauvignon Blanc comes from the winery's 4-acre 18-year-old dry-farmed vineyard which sits at an altitude of 850 feet. The wine is fermented and aged in new French oak barrels for 18 months resulting in a wine of great depth and complexity, displaying the flavor and textural profile more like a white Bordeaux than a California Sauvignon Blanc. Very limited production of 500 cases.