Pezzi King Vineyards
2012 Dry Creek Valley Estate Sauvignon Blanc
Sauvignon Blanc •Estate Vineyard
California: Dry Creek Valley
Today’s Pezzi King Vineyards 2012 Dry Creek Valley Sauvignon Blanc is a welcome return to TWS for Pezzi King, who has wowed us in the past with their Dry Creek Valley Zinfandels. We were more than happy to give their Sauvignon Blanc a try, and boy, were we ever thrilled that we did!
Beautifully layered and complex, this wine gives equal placement to sweet fruit, terroir, and subtle herbal undertones. Our tasting panel remarked that this was one of the most elegant and complex Sauv Blancs anyone has tasted in quite some time. This is one excellent food wine, and we enjoyed a glass with some delightful homemade fish tacos.
At only $16.99, this wine is a treat for the wallet as well as the palate. Be sure not to miss out!
Super pale golden hued throughout the glass, nearly to straw yellow.
Bright and aromatic, with white peach, honeydew melon, green apple, orange blossom, lime zest, white tea, sweet lemongrass, and a touch of soft herbal notes.
Well balanced on the palate, with flavors of fresh grapefruit, soft melon, and ripe white peach laid overtop lemongrass, honeycomb, thyme, and a touch of white flower petal.
Fresh, bright, and wonderfully elegant, this wine has a bright acidity and lovely touch of tartness in the finish.
Fish tacos with lime-cilantro crema.
What the Winery Says
The warm climate of Pezzi King’s Dry Creek Valley produces Sauvignon Blancs with flavors of tropical fruits and melons. With the Valley’s cooling coastal influence at night, the fruit is balanced with crisp acidity and freshness. Once the fruit is pressed, it’s left to settle, then racked off for a clean, cold fermentation.
Enticing aromatics of both citrus and tropical stone fruits combine with beautiful floral aromas remindful of honeysuckle blossoms. Fresh, crisp flavors of tropical mango, guava, nectarine and honeydew melon are well-balanced to create a wine that is perfect for food pairings such as shrimp cocktail, or fresh summer salads, perhaps with Thai peanut dressing.
Only 700 cases produced.
- Chris Barrett
- Dry Creek Valley, Sonoma County, California
- Fruit Variety
- 100% Sauvignon Blanc
- Estate Vineyard
About the Winery
Ken and Diane Wilson first made a name for themselves specializing in Dry Creek Valley Zinfandels. Thus the purchase of Pezzi King Vineyards is an ideal match for the Wilson family’s philosophy of producing small quantities of high-end, handcrafted wines. The Wilsons, who are the owners of two other highly regarded Zinfandel-producing small wineries; Wilson Winery and Mazzocco Sonoma, are thrilled to have this 137-acre farm set in the hills above Dry Creek Valley. At the heart of this beautiful property are the vineyards, 65 acres of world-class Zinfandel and Cabernet Sauvignon—which allow the Wilson’s to continue their commitment to producing only the finest wines possible.
The Wilsons have retained the Pezzi King name, winemaker Chris Barrett, and other employees as they move forward with the daily life of the winery.
Winemaker Chris Barrett
Chris Barrett is a native to the Sonoma County wine country. He has seen this area grow from a few wineries to the prestige that the area holds today. This is what brought him back to Sonoma County after graduating from Chico State with a degree in biology.
Chris has always had one foot in the lab and the other in the cellar. He worked for Vinquiry learning the ins and outs of wine analysis while developing his skills in fining and winemaking products. He took the senior analyst position at Sonoma Wine Company and quickly became their Enologist.
Once the opportunity arose to join Pezzi King Vineyards and work for a premium Dry Creek Valley producer, Chris did not hesitate. Taking on the position of assistant winemaker/cellar master, he dove right into learning everything about the Estate. Chris’ hard work paid off when he took over as winemaker after the 08 harvest. “Pezzi King holds high expectations on the fruit and the wines that are produced.” he says. “It is up to me to keep that level of quality.”