2021 Dave’s Porch Wine Sauvignon Blanc, Part II
Yesterday at lunch I had Maguro sashimi with Dave’s Porch Wine, that was Part 1 (previous story). This is part II as I had this wine with dinner. This wine has made my Best Wines Tasted for the last two years in the less than $50 category. While I often publish stories with many wines being $100 and up, this is no step child. It holds its own and rightful place as an outstanding wine regardless of price.
The Wine Owner & Winemaker
Dave Yewell is the owner from north Napa Valley. He is in his 12th year producing “an everyday table wine” to be enjoyed by friends and those in the know! Today they offer two wines 2021 Sauvignon Blanc from the SF East Bay region and a 2021 Rose of Pinot from Sonoma Valley. His goal is truly to produce an everyday wine as both go for $130 a case (12) and includes tax and shipping. Unheard of from most wineries!
The winemaker is the renowned Rudy Zuidema who just made his best Sauvignon Blanc! He is also the winemaker for many other wineries including Rapp Ranch, Shadybrook Estate, Red Cap Wines, Southern Roots, Phamus, Napa de Oro and many others including his Zuidema Wine Company. All of which are excellent wines with many varietals produced.
The Wine
(Photo ©Michael Kelly)
From the initial pour this caught my attention as being a shade darker than previous vintages, yet still a soft golden yellow. This was produced with no malolactic fermentation and non-oaked. On the nose, aromatic with dried herbs and white peach. On the palate is where this wine showed its pedigree and phenomenal taste. Not a typical New Zealand (citrus flavors & super crisp) but one of restrained character of brioche, silky and smooth, with a touch of apricot and a mild lemongrass. The finish is all mouth consuming with an intense full body and was long lasting, especially for Sauvignon Blanc. Immediately this will make my Best Tasted Wines for 2023 in the under $50 bracket. This list comes out annually around mid-December.
The Food and Wine Pairing
(Photo ©Michael Kelly)
Part 2 is while in Modesto at Ohana Seafood picked up a Tombo tuna steak. BBQ’d this at 650 degrees for 90 seconds on each side. Marinated in homemade sauce of wasabi, ginger, lemon juice, a few dashes of Sriracha sauce, minced garlic and pineapple juice for about 30 minutes. Pounded whole black peppercorns and Himalayan sea salt before placing on BBQ. The fish was seared nicely on the outside and topped with fresh lemon juice and green onions. Accompanied by a Cauliflower rice stir fry with green peas, red peppers, grilled corn, tamari, spring onions sesame oil and ginger. This was a scrumptious meal and the 2021 Dave’s Porch Wines Sauvignon Blanc a proven match made in heaven! The heat of the fish with the mild stir fry and the Sauvignon Blanc made a great partner with both dishes.
Sláinte,
Michael