Vail Valley Finds from the Vine: A sauv blanc fit for seafood
VAIL, Colorado By the time you read this, lets hope the weather in Colorado’s Vail Vailley has turned cold and snowy again. But this recent run of warmth looks to have ushered in spring, so jump into a cool glass of Sauvignon Blanc. The 2005 Chalk Hill Sauvignon Blanc, from the region of the same name, is bigger and richer than most other California Sauv Blancs. Winemaker Jordan Fiorentini (and her predecessor Steven Leveque) blended 88 percent Sauvignon Blanc with 6 percent Semillon and 6 percent Sauvignon Gris to make a complex white wine with hints of melon, lemon-lime, almond and light honeysuckle. The individual lots are fermented in small barrels: 80 percent in small French oak barrels and 20 percent in small stainless steel barrels. Of the oak barrels, only 25 percent were new, so little oak flavor affects the wine. This small barrel ageing, along with rigorous lees stirring, gives the Chalk Hill Sauvignon Blanc its richness, without oaky or buttery flavors. Nice acidity, and a flinty/minerally finish balance the wine nicely.Drink this lovely white with swordfish or spicy Thai food. Anything with crab or lobster would also work perfectly. In 1972, Fred and Peggy Furth purchased the 242 acres that would become Chalk Hill Winery. This estate in the Russian River Valley, in Sonoma County, is now over 1,200 acres, with 300 acres of vineyards. The 2005 Chalk Hill Sauvignon Blanc is $33.Jarrett Osborn is the wine buyer at Riverwalk Wine & Spirits in Edwards.
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