• VINA ROBLES 2012 SAUVIGNON BLANC PASO ROBLES:

Typically, I prefer Rhone whites over white Bordeaux and Burgundy varieties grown in Paso Robles. This sauvignon blanc, however, was amazing from the first sip to the last. Whether you enjoy it with food or without I think you’ll share my feeling that it’s irresistible. Grown in the estate’s Jardine Vineyard, this crisp white was stainless steel fermented and aged on the lees three months. It offers fruit forward aromas and flavors of grapefruit and lime, very nicely enhanced by mellow notes of sweet melon and kiwi fruit. Perfect as an aperitif, it’s also an excellent partner for salads with goat cheese and fruit, huevos rancheros, or shellfish in a citrusy sauce. Winemaker Kevin Willenborg’s fact sheet on vinarobles.com suggested pairing it with fresh oysters and soy-wasabi dip. This is the finest Paso sauvignon blanc I’ve tasted in years, and it’s a steal at only $14 retail at the Paso tasting room.