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August 5, 2016 Wine Pick of the Week

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Dry Creek Taylors SB Picmonkey

 

2014 Taylor’s Vineyard Sauvignon Blanc

 

Dry Creek Vineyard

Dry Creek Valley

Alcohol: 14.1%

Suggested Retail: $ 28

“For years Dry Creek Vineyard has been associated with the Sauvignon Blanc grape. Best known is their bottling of ‘Fume Blanc,’ which is a white wine made from this same grape variety, though in a somewhat different style. This week’s selection is one of their wines defined as Sauvignon Blanc; specificly Taylor’s Vineyard Sauvignon Blanc. Its grape source, as prescient readers might surmise, is Taylor’s Vineyard, which is located in the Dry Creek Valley appellation of California’s Sonoma County. The winery tells us that their Sauvignon Blanc grapes planted at Taylor’s Vineyard are of the musqué clone, which tend to produce particularly aromatic wines.

“Sauvignon Blancs can exhibit very different tastes. A very lean, grassy style from New Zealand bears scant resemblance to a Loire Valley Sancerre, though both are made from the same grape. Styles of Sauvignon Blanc made in the United States can vary widely, too. This can be confusing for consumers, but can also mean delightful discoveries for those who take a glass-half-full approach.

“This week’s Pick, the 2014 Taylor’s Vineyard Sauvignon Blanc from Dry Creek Vineyard, is a wine that’s quite expressive. It’s fairly expensive, too, but the quality shows. It’s very floral. There’s more aroma than most Sauvignon Blancs exhibit. Our first impression was citrus; then came blossoms of fruit trees and a vague spiciness after that. It’s situations like this that lead wine writers to use words like complex in their reviews. This wine is multi-dimensional in the mouth, too. We found a lushness that seemed reminiscent of white peaches or nectarines, as well as a minerality—a quality that’s hard to describe, but one of those that you recognize when you encounter it. The 2014 Taylor’s Vineyard is a distinctive variation on the Sauvignon Blanc theme that justifies its price.

Food Affinity: “Deserves food of similar quality. The simplicity of a roasted free-range chicken could be right, as could some sort of seafood curry if you’re into cooking without a net.”

 

Editor’s Note: Wines reviewed in Taste California Travel are encountered by our staff in several ways. They can be discovered at trade tastings or visits to wineries. They may also be purchased by staff members for their own tables or be those sent by wineries for possible review. This is an editorial feature, not advertising, and appearance cannot be secured by payment. More information can be had by contacting This email address is being protected from spambots. You need JavaScript enabled to view it.

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