2018 Cliff Lede Sauvignon Blanc
(Photo ©Michael Kelly)
The Wine
A light straw color on the eyes and medium viscosity. On the nose, citrus aromas waft into the olfactory senses along with grapefruit and lemon zest. On the palate, lemon meringue, brioche and ripe apricots abound in the mouth. The texture is big and bold, filling the mouth. The finish is mid lasting and developed a beautiful ending for this wine with crisp acidity. The mouth filling texture was most likely caused by the lees being stirred daily during fermentation initially and then weekly. The wine is 87% Sauvignon Blanc, the balance being 10% Sémillon and a small amount 3% being Sauvignon Vert. The alcohol is 14.2%. The juice was fermented in 67% French oak barrels, and 29% in stainless steel tanks and 4% in concrete eggs. Production was 10,420 cases. Today the vintage being released is the 2021 and sell for $32/bottle.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Paired with seared Ahi with wasabi, ponzu sauce, sesame seeds and roasted black seaweed at Verona18 with our Friday Night Wine & Dine group. The Sauvignon Blanc is always a favorite with seared Ahi and tonight was no exception! A great food and wine pairing.
(Photo ©Michael Kelly)
Also tried a red wine with the meal, a 2019 Blue Victorian Mourvedre. While the wine was delicious, and recently their 2020 vintage winning Best of Class in the SF Chronicle Wine Competition, preferred the Sauvignon Blanc with the meal.
Sláinte,
Michael
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