Purchased direct from the winery for $18-22 (I forget). We drank this with Turning Island Salmon (baked).

On the back label, Cakebread claims this is one of their best SB's to date.....and I agree. I've only had 3 vintages of their SB and this, by far, is the most memorable.

I didn't write detailed notes, but the most striking thing about the wine is that it doesn't have the overly grapefruit tones most SB's have. We drank it at 55-60, warmer than most whites, and perhaps that helped it even more. It's creamier, less citrusy, and a perfect complement to seafood and related.

I know this is expensive SB compared to most in this class, but I have to say this is worth the coin.

This officially ousts the St. Clement Sauvignon Blanc (1999) as my favorite SB so far...

Short,

I agree with you completely on this wine. It is more "Americanized" than typical Sauvignon Blancs, but that can be a good thing sometimes!

It sure goes down easy...

I hope it goes down easier than your oh-so-original jabs.

Was that comment really necessary Baron?

STW ... I've found that the 2001 New Zealand SB's have less of the citrusy-grapefruit tones and more pear, apple, and even cassis notes. Maybe you should try some of these young'uns and see what you think?

Seeing how I travel so frequently for work abroad, I miss alot on this forums. So, I have to ask how Blue Baron lost so many stars after only 30 posts.

Back to the tread, Cakebread makes a decent SB, but for 1/2 the price I can find better American SB, like 99 EOS.

Doc

Futronic, I apologize for littering a worthwhile thread. However, I would ask the same question of the dozen or so people who felt the need to "Pile on" in the Madder Than Hell forum.

Doc, simple. I expressed my opinion.

Opened my last bottle of this for my future (10 days away) wife's 30th birthday. She loves Cakebread Whites.

Food went with a homemade pasta of toasted pinenuts, angel hair, and fresh home grown roma tomatoes, in a parmesan and butter sauce.

Tasting notes: Light golden color, aromas of mineral and grapefruit on the nose. Very vibrant mouthfeel, tart, but a refreshing acidity. Hints of flint, grapefruit, and perhaps quince on the palate. Had considered opening a chard, but this SB paired quite well with the food.

Very good SB in my opinion, giving it 88-89 RRV pts. I will stray occasionally, but that red, red vine keeps brining me back...

RRV

I have no intention of dissing Cakebread, however I am a bit tired of "grapefruit" flavored Sauv Blancs, personally I prefer the ones that exhibit flavors of figs or the ones from New Zealand that quite often show intense flavors of gooseberries, ie.. Cloudy Bay from Marlborough.

INFIDEL!!!!!

RRV