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+--- Thread: 2001 St. Supery Sauvignon Blanc, Napa Valley (/thread-10152.html)
- wondersofwine - 07-01-2003
I think I saw this recommended somewhere--maybe a Bucko review? Or maybe Innkeeper when I complained about the woodiness of the Silverado S. B.? Anyway, I bought it and tried it with lightly breaded fish filet and both marinated vegetables and cooked vegetables (a ratatouille). It went quite well with the food.
13.5% alcohol
Pale straw color. Slight grassy scent along with grapefruit.
Taste elements include pink grapefruit and lime zest. Not nearly as woody as the Silverado Sauvignon Blanc I tasted a few weeks ago. Rather refreshing and a possible choice for a domestic S.B. this summer. Sells for around $16.
(Website search shows that the 2001 vintage was named top Sauvignon Blanc in California with 98 score at the California State Fair. It also received 92 points from "Wine & Spirits" magazine.
- Kcwhippet - 07-01-2003
St. Supery's SB is a perennial winner. One of my favorites along with Murphy Goode.
- thewoodman - 07-01-2003
While I agree on the St. Supery, unfortunately, the high scores the last several years mean the $7-9 I paid for this only 3-4 years ago is now $14-16.
- wondersofwine - 07-14-2003
Had this again at Papa's Restaurant in Myrtle Beach to go with corn and crab chowder, Beefsteak Tomatoes Napoleon salad, and Veal Marsala. (They didn't offer half bottles so I had two glasses of the Sauvignon Blanc.)
It went well with the chowder and salad and did not clash badly with the Veal Marsala.
The veal dish had a wonderful sauce (tasted as if it had been made with heavy cream along with Marsala), but waiter asked the chef and came back and said it was a demi glace, no cream. The wild mushrooms and baby carrots helped complete the dish. Didn't have dessert this night as I decided to enjoy the good corn and crab chowder again as well as a salad and entree.