![]() Grape clones are a vital part of what makes a wine taste the way it does, even when compared to other wines of the same grape. Clones get created by identifying traits and propagating it by grafting and creating new vines. Over time these clones get known for these traits, such as having better disease resistance, higher yields, or certain flavor profiles. There's never such a thing as the 'perfect' clone that has it all, so you can find all sorts of subtle style and flavor variety even within a grape like Sauvignon Blanc due just to the clones being used. We bring this up because this delightful wine from our friends at Dogwood & Thistle (the 'Dogwood' comes from Erin Robinson's growing up here in Virginia) is made from a unique Sauvignon Blanc clone that is only used in 2% of California vineyards, and is a major factor in the wine's intensity and distinct quality. And Sandy's winemaking talents as well, of course. The nose is immediately different, loaded with more lychee and white fruits in front of the grassier tones, cool and zesty without as much grapefruit impact. The palate has lots of full juicy texture that shows off the cool Mendocino acidity on the zingy mouthfeel and long nervy finish. Delicious and food friendly, far different from the other 98% of California Sauvignon Blancs out there.
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October 2024
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