- 750 mL:
- sold out
2016 Sauvignon Blanc High Valley
100% Sauvignon Blanc
“Grown at an elevation of 1,800 feet, our Sauvignon Blanc shows classic varietal character without exaggeration.” – David Ramey
Beautifully textured with a crisp, bright finish.
The 2016 vintage in High Valley was exceptional. Ample soil moisture from winter rains and warm spring days promoted early bud break. Cooler temperatures in mid-March allowed for slower growth and development and longer hangtime. Hot summer days were tempered by cool mountain nights, with diurnal shifts of 40-60 degrees. Even temperatures near harvest allowed for optimal picking decisions.
Whole cluster pressed, native yeast, non-malo, in a mixture of stainless steel and neutral oak barrels. Sur lies aged for eight months in 51% neutral oak and 49% stainless steel barrels.
- Jeb Dunnuck | June 2018
- The 2016 Sauvignon Blanc High Valley is also outstanding, with vibrant notes of grapefruit, white flowers and citrus. Sourced from Lake County, drink this medium-bodied, pure, elegant white over the coming year or so. | 90 pts
- The Daily Meal | Roger Morris | April 2018
- Nice and juicy with a little tart apple, a little lime, and a little oak.
- Paper City Magazine | James Brock | February 2018
- In 2014, Ramey introduced Sidebar Cellars, a line of more affordable wines geared toward younger drinkers — who become, of course, older drinkers as the years pass. The 2016 Sidebar High Valley Sauvignon Blanc is what we drank with our next course, wild shrimp sautéed in butter and a touch of garlic and parsley. A simple yet satisfying dish for a wine that is refreshing, crisp, and seems made for shrimp and garlic. (You can find it for around $22.)Ramey sources the grapes for this wine from the High Serenity Vineyard owned by Brassfield Estate, which, at around 1,760 feet in elevation, is one of the coolest microclimates in Lake County. This is an understated yet honest bottle — it does not scream, but it does speak of its terroir with confidence and grace. Sidebar made 1,422 cases of the vintage, and if you don’t drink it with sautéed shrimp, try goat cheese or perhaps spiced pecans. Drink at around 48 Fahrenheit.