Winery BrassfieldReserve Sauvignon Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, shellfish or goat cheese.
The Reserve Sauvignon Blanc of the Winery Brassfield is in the top 30 of wines of High Valley.
Taste structure of the Reserve Sauvignon Blanc from the Winery Brassfield
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Sauvignon Blanc of Winery Brassfield in the region of California is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Reserve Sauvignon Blanc of Winery Brassfield in the region of California often reveals types of flavors of tree fruit, citrus fruit or floral.
Food and wine pairings with Reserve Sauvignon Blanc
Pairings that work perfectly with Reserve Sauvignon Blanc
Original food and wine pairings with Reserve Sauvignon Blanc
The Reserve Sauvignon Blanc of Winery Brassfield matches generally quite well with dishes of shellfish, vegetarian or goat cheese such as recipes of salt and pepper shrimp, quiche without eggs or lasagna with courgettes, bacon and goat cheese.
Details and technical informations about Winery Brassfield's Reserve Sauvignon Blanc.
Discover the grape variety: Esganinho
Nervous, lively whites best drunk young, with a pale golden robe, an airy, low-alcohol palate with preserved acidity, and signature aromas of citrus (lemon, citron), green apple, and vivid herbaceous notes. Often blended to bring freshness to Douro DOC whites and Portuguese sparkling wines. A Portuguese white variety from the Douro and Vinho Verde, whose name evokes its characteristically pronounced acidity.
Last vintages of this wine
The best vintages of Reserve Sauvignon Blanc from Winery Brassfield are 2017, 0, 2015, 2018
Informations about the Winery Brassfield
The Winery Brassfield is one of of the world's great estates. It offers 38 wines for sale in the of High Valley to come and discover on site or to buy online.
The wine region of High Valley
Altitude AVA (2005) east of Lake County (California) on the shores of Clear Lake, vines up to 3,000 ft: Syrah, Petite Sirah and Grenache as dark and silky reds, Sauvignon Blanc, Pinot Noir, Pinot Grigio and Riesling at cooler elevations. Shallow volcanic soils — sand, gravel and tephra from dormant Round Mountain volcano — draining, producing small, concentrated berries. Lake breezes and diurnal temperature swings provide refreshing coolness.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
