Wine Spectator

Extremely complex, with layers of honeysuckle, apricot, peach, lemon curd, mineral and nectarine that are rich, fleshy, ripe and very generous, with a wonderful juicy acidity and plenty of aromatics. The terrific finish just lingers on and on. Drink now through 2016.

Anthony Dias Blue

Proof that Merry Edwards marches to her own inner drummer; ripe and lush with leesy notes and creamy texture; rich and juicy with layers of flavor and a firm core of acidity; long, balanced and nuanced.

Winery Notes:

Critical Acclaim: Best Sauvignon Blanc Over $20 "One of California's surest hands with Pinot Noir, Edwards also makes this perfumed, arresting Sauvignon. Assembled from several Russian River Valley vineyards -- some planted to the aromatic Musque clone -- the wine combines tangerine and peach with Musque's hard-to-define, not-quite-honeysuckle aroma." 2010 Food & Wine Magazine American Wine Awards, October 2010.

Winery Notes:

Winemaker's Commentary: Forty-two percent of the grapes in this Sauvignon Blanc now come from vineyards exceeding thirty years of age. In 2009 we were fortunate to add Poplar, owned by Kent Richie, and the Martinelli Home Ranch to our mature collection that includes Dutton-Cohen and La Rochelle. These are rare treasures here in Russian River Valley. Other contributors to this wine are our own Meredith Estate, Crinella and Dutton-Jewell, all planted to Sauvignon Musqué. We have maintained our commitment to barrel fermenting all of the wine in French oak, eighteen percent of which is new. It has been exciting to follow its development over the past several months. The wine has responded to our biweekly regimen of intensive lees stirring leading to a rapid increase in depth and flavor. The experience of tasting this luscious Sauvignon Blanc begins with a complex, mouthwatering aroma of golden delicious and honey crisp apples accented with crème brulée and sweet Meyer lemon. Sophisticated mineral notes appear as the wine opens. An underlayment of lychee fruit, ripe pineapple and white peach then follows. The rich palate is finely tuned, with an excellent, refreshing balance. If possible, allow some of this vintage to age in your cellar ― patience will bring ample reward. Ken and I served our Sauvignon Blanc recently to friends with a delicious parfait of king crab, salmon caviar and wasabi cream. For a warm weather luncheon, pair this lively wine with Chicken Marbella or open-face egg salad sandwiches garnished with pancetta.