GEHRICKE SAUVIGNON BLANC 2023

Sauvignon Blanc

Sonoma Valley AVA, Sonoma County, California USA

Tasting Notes:

Grapefruit, lemon, lime zest, & white peach with hints of herbs & wet stone minerality. Dry, light–medium body, high acidity, crisp & refreshing finish.

Comments:

Sonoma Valley’s cool mornings & afternoon sun allow Sauvignon Blanc to retain vibrant acidity while developing expressive aromatics. This wine emphasizes freshness & purity of fruit, showcasing citrus-driven flavors with subtle herbal complexity. Whole-cluster pressed (with stems) adds to complexity, but overall winemaking style is clean & lively; fermented in stainless steel to preserve varietal character & bright aromatics, making it an ideal with food or as an aperitif.

Serving temperature: 45 – 50°F

Glassware: Universal or Sauvignon Blanc glass

Decanting: Not recommended, optional

Ageing potential: Drink now

Food Pairing:

Goat cheese salad: High acidity cuts through creaminess while citrus notes complement tangy cheese.

Grilled shrimp or scallops: Bright citrus & herbal notes enhance delicate seafood flavors without overpowering them.

Herb-roasted chicken or asparagus dishes: Green, herbal character mirrors fresh herbs & green vegetables beautifully.

WESTWOOD RED BLEND “LEGEND” 2021

Cabernet Sauvignon, Grenache, Syrah, & Mourvèdre

Sonoma Valley AVA, Sonoma County, California USA

Tasting Notes:

Dark ruby with bold aromas of blackberry & cigar box. On the palate, concentrated black cherry & plum, layered with chocolate, baking spices & crushed stone mineral notes. Dry, full body, big tannins, medium acidity, & long savory finish.

Comments:

Crafted by well-known winemakers Philippe Melka (Petrus & Haut-Brion) & Maayan Koschitzsky (Screaming Eagle), this Cabernet Sauvignon & Southenrn Rhone varietal blend showcases the power & structure Sonoma Valley can produce. Made with all organic grapes, with part of the fruit coming from biodynamically & sustainably farmed vineyards. The wine saw cold soak, extended skin contact, & part aged 20 months in French oak, which results in plush fruit, savory complexity & robust tannins. Polished yet age-worthy.

Serving temperature: 55 – 65°F

Glassware: Bordeaux or Large Universal

Decanting: 45–60 minutes, to integrate tannins & open spice/fruit

Ageing potential: Drink now through 2030+

Food Pairing:

Grilled ribeye: Firm tannins & savory spice stand up to rich, charred beef.

Braised short ribs: Hearty flavors & slow-cooked depth complement the wine’s dark fruit & cocoa layers.