2013 California Sauvignon Blanc
The 2013 Joel Gott California Sauvignon Blanc has bright citrus aromas complemented by tropical notes. Refreshing flavors of melon lead to juicy Meyer lemon zest flavors on the mid palate, and a long, clean, and balanced finish.

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The 2013 vintage was one of the best we have had in California. A dry spring with moderate temperatures laid the foundation for a great growing season—budbreak to bloom. Warm summer temperatures led to an early veraison (the onset of ripening), and we watched the vineyards closely to ensure they were picked at optimal ripeness, with a good balance of sugar and acidity. Fruit from both Napa Valley and the marine-influenced Monterey offers tropical aromatics, while fruit from Lake County brings citrus qualities to the wine. Sourcing from these varied regions across California helps us to create a refreshing, food-friendly blend.

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To preserve the wine’s fruit and acidity, it is fermented and aged in stainless steel tanks, a small percentage of which are smaller stainless steel drums that give the wine added texture and roundness from sur lie aging.

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Varietal:
100% Sauvignon Blanc
Appellation:
California
Monterey
Lodi
Lake County
Sonoma
Napa
Barrel:
100% Stainless Steel
Alcohol:
13.9%

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AVOCADO TOAST
Makes 2

2 thick slices crusty bread
1 avocado, halved, pitted & peeled
1 lemon, halved
Olive oil
Kosher salt
Piment d’Espellette (or your favorite chili spice)

  1. Drizzle olive oil on sliced bread, then place on grill or griddle, turning to toast both sides.
  2. Grill lemon halves, cut side down, on the grill until charred.
  3. Slice each peeled avocado half crosswise, and fan out one half on each slice of toasted bread.
  4. Squeeze the roasted lemon over the avocado and sprinkle with kosher salt and Piment d’Espelette.

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