Three Unique features of Foursight Wines, 2018 Sauvignon Blanc From Boonville, California

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First is that it comes from Boonville, California in the Anderson Valley AVA. This area is known for Pinot Noir and white wines. Mostly due to the topography and with warm inland areas and summer cooling in the late afternoon with fog rolling in from the Pacific Ocean. The elevation goes to almost 1700 feet in western Mendocino County. It is also consider one of the cooler AVA’s in California. Additionally only 558 acres of vineyards are planted out of 56,155 acres in the AVA or roughly only 1%.

The second most intriguing aspect of this AVA, specifically Boonville, is their language called Boontling. It is a dying language or dialect known to have developed in the area. It is a mixture of English, Scottish, Gaelic, Irish and even Pomoan and Spanish. It was believed to have started in the 1800’s to talk behind each other backs and has strong sexual undertones. Less than 100 people today speak the language. Here are some key words and transliteration of a couple of phrases (G-rated):


buckey walter: n. A pay telephone {Combination of buckey (nickel) and “Walter.” A man named Walter Levi owned the first phone in the valley; as a result Walter Levi is a telephone. Early pay phone required only a nickel.}

kilockety: v. To travel by train. {Imitative of the sounds of metal wheels on rails.}

wess: v. To fib; to exaggerate. {A Boonter named Wes often “stretched” the truth, esp. in telling stories.}

fratty shams: n. Grapevines. {Combination of fratty (wine) and shams (brush).}


And thirdly for Boonville, and most importantly, it is the home of Foursight Wines. While only three acres are planted Sauvignon Blanc they must be carefully groomed in this cooler climate zone. This 2018 is 100% Sauvignon Blanc grapes and they use both stainless steel and neutral French oak. It won a Gold Medal in the 2019 San Francisco Chronicle Wine Competition. Perhaps one of the more unique Sauvignon Blancs in California with a almost pale yellow clarity. Thinking it was initially going to be weak, it burst open with lime citrus, lemon custard and minerality. Yet in the background a soft pear and subtle apple concoction lingered.  The finish was strong and enjoyable. Paired with sautéed scallops, risotto and fresh garden salad made a wonderful meal. Additionally,  a seared Ahi steak was enjoyed with this wine the next evening.










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