California Sauvignon Blanc
The first California Sauvignon Blanc was planted during the 1880s by Charles Westmore. He established Cresta Blanca Winery in the Livermore Valley. Early efforts with the varietal in California were all over the map in terms of style and quality level.
The best Sauvignon Blanc from the Golden State will benefit from some age, but few should be laid down for more than 5 years. They are known for their floral aromas, citrus and mild tropical fruit flavors, and nice acidity. Sauvignon Blanc is fermented at lower temperatures in California than in the Loire. It is aged in oak barrels occasionally.
Because Sauvignon Blanc has such distinctive varietal characteristics, it can be hard to distinguish a wine’s regional origin within the Golden State. However, this is not to say that there are no differences. Unfortunately, in California, the grape often takes a back seat to Chardonnay. This is largely because Chardonnay captures higher prices.
Robert Mondavi Winery originally made Sauvignon Blanc in a sweet style. Mr. Mondavi soon began making it in a dry style and called it “Fume Blanc” as is the custom in parts of the Loire Valley. Robert Mondavi began to sell his New World Sauvignon Blanc as Fume Blanc to take advantage of this name recognition. The term has come to refer to any dry, oak-aged Sauvignon Blanc produced in America. This is ironic because the Loire rarely uses oak for Sauvignon Blanc, but it works well as a marketing tactic.
Silverado Vineyards makes a particularly pleasing example of the grape. It has a bit of oak for structure, but not enough to overwhelm the varietal’s characteristics. The winery is located on a hill in the Stags Leap AVA and has a beautiful tasting room.
