2014 Sea Pines Vineyard Sauvignon Blanc, Dry Creek
2014 SAUVIGNON BLANC (MADE WITH ORGANICALLY GROWN GRAPES).
Sea Pines Vineyard wines are truly hand-crafted from some of the best vineyards in California’s Coastal appellations. As winemakers Chris and Richard travel throughout California making wine for their brand Vinum Cellars and other wineries. Occasionally they come across some very special grapes, which become available at value pricing. Their internal covenant is to make truly top tier wines that offer unparalleled value and are not driven by any specific varietal. These wines are also considered batch driven in the sense that they may or may not make the same wine every year. This allows them to focus on finding the absolute best fruit for the price every year without being forced to make the same wine every year. You as the consumer are rewarded with an exceptional bottle of wine at considerably less than its same quality counterparts.
Chris Condos and Richard Bruno are veteran North Coast winemakers over 20 years. In addition to responsibilities at Vinum Cellars, Chris has been the Winemaking Consultant for Kathryn Kennedy Winery since 1998 and owns Horse & Plow Winery in Sebastopol. In addition to co-owning Vinum Cellars Richard has been a Napa based Winemaking Consultant since 1998 for various Napa Valley based wineries.
Since their school days at UC Davis, they have been constantly on a quest for value while at the same time consumed by demanding quality and knowing where to find it, so the idea for this project came to them while standing in one of these vineyards.
This is the second vintage of Sea Pines Vineyard and it is a 2014 Sauvignon Blanc from the Dry Creek Valley in Sonoma County, which was sourced from Preston Vineyards. The vineyard is certified organic, cane pruned with vertical shoot positioning and is used by many noteworthy wineries in the area.
This wine will pair best with fresh seafood such as seared Day Boat Scallops with truffle oil or line caught Sea Bass in a mushroom/soy glaze. Try it with an heirloom salad or fresh summer beets with an orange/lemon citrus vinaigrette.