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accolades

2004 Spottswoode Sauvignon Blanc
The Wine Advocate, Robert Parker

This winery continues to make one of the finest Sauvignon Blancs in California, and the 2004, which has about 20% Semillon in the blend, boasts beautifully crisp, melon, honeysuckle, gun flint, and orange-like characteristics in the nose. Drink this lovely, medium-bodied Sauvignon over the next 2 years. 91 Points (December, 2005)

International Wine Cellar, Steve Tanzer

Good pale medium yellow. Pungent aromas of gooseberry, grass and minerals, with floral lift. Juicy and penetrating, but with a thickness that comes from the Semillon. Serious, expressive, minerally sauvignon with attractive sweet fruit. Twenty percent of this wine was fermented in oak, the rest in stainless steel. 91 Points (May/June, 2005)

Robert Whitley On Wine

There are three major camps of sauvignon blanc: the herbal, pungent, grapefruit strain epitomized by the sauvignon blancs of New Zealand; the mineral, slate and focused citrus types from France’s Loire Valley; and the floral, rich, Bordeaux. Spottswoode falls into the Bordeaux camp, exhibiting a floral nose, aromas of peach and white fruits, and showing a thread of minerality that lifts the entire package to another level. One of California’s finest sauvignon blancs, without a doubt.

Restaurant Wine

Excellent Sauvignon, in a supple, full bodied, moderately complex style. It is well balanced, tasting of ripe grapes, lemon peel, vanilla, toast, and lemon grass. 20% Semillon.

Connoisseurs Guide to California Wine

Deep, melon-like fruit is framed with sweet oak and infused with a striking streak of varietal herbaceousness in both the involving aromas and keenly honed flavors of this first-rate Sauvignon, and the wine stands at the very head of its class in terms of substance and seriousness. Although it is impeccably balanced, it is so rich and full-bodied that it will dominate most delicate seafoods and its keen, expansive fruit guarantees it big success with the likes of grilled salmon in savory sauces or with well-seasoned poultry preparations.

San Francisco Chronicle

Reminiscent of French Graves in style, it has gorgeous texture and fresh lemon, pineapple and herb notes. Finishes clean, with mineral and spice.