Rochioli Vineyards Sauvignon Blanc Estate Sauvignon Blanc 2005 Reviews

Rochioli Vineyards Sauvignon Blanc Estate Sauvignon Blanc 2005 Tasting Notes

Rochioli wines, for all the right reasons, perennially lands on a wine collector’s wish list. Rochioli Vineyards are a stellar producer of wines, most notably Pinot Noir, with their winery located in the Russian River Valley region of Sonoma County. And while revered for their succulent Pinots, Rochioli’s Sauvignon Blanc should not to be dismissed with a cold shoulder or ignored with agnostic indifference. Sixty-three per cent of their 2005 vintage is from Rochioli’s original vines that were planted back in 1959, nine per cent from their sixteen-year-old hillside vineyards, and six per cent from their most recent plantings. Ten per cent of the lot is barrel fermented, which imbues texture and an extra edge of lushness to the blend. This blend is then combined with tank-fermented fruit for purity of the varietal and to capture its natural acidity. So much for the numbers and ratios, I’m beginning to sound like a tour guide or an automaton server; let’s get serious. First, if you’re the type who loves to drink those oaky, buttery-slick California Chardonnays, I think you can skip this one. If you like those subtle and clever French Sancerres or Pouilly-Fumes, keep on moving. However, if you want to try a well-made and distinctive California Sauvignon Blanc, this is a nice specimen. This is a C-note fresh off the press; sharp and crisp. The nose brightens the air with tangy citrus, cut alfalfa, and mineral richness. This is a pleaser in the mouth with springy grapefruit and lime flavors augmented with soft grass and flint, which turns with downward embellishment of round buttery texture, with just the right nuance. With its balanced acidity, crisp and bright from invigorating fruit, Rochioli Vineyards Sauvignon Blanc can be enjoyed as an aperitif or throw in a Dungeness crab claw to munch on and savor. Lovely.

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