Wine Enthusiast: Awarded “Editors' Choice” and rated as Excellent, extremely well made and highly recommended.  “Near perfect in the way it tastes almost sweet, then pulls back into dryness. The flavors of pineapples, green apples, pears, peaches and honeysuckle are made even more delicious by the judicious application of new oak and sur lie aging."

Winery:  "Rich and lively, Chalk Hill’s 2006 Sauvignon Blanc exhibits a wide array of flavors that evolve with every taste. As it warms to ambient temperature in your glass, aromas abound – honeysuckle, floral, tropical, pear, vanilla, peach, pineapple – leading to a round penetrating and lengthy palate. Intense flavors of lychee, mango, peaches, spice and melon add substance to the aromas. An experience in itself, this wine can be enjoyed as an aperitif to any occasion or served alongside a myriad of Asian-inspired dishes and fresh salads."

Wired For Wine:  The complexity of the Chalk Hill makes it a veritable chameleon in terms of pairings, just no red meat.  It is terrific with Asian fish and seafood dishes.  We suggest Roy Yamaguchi's Seared Opakapaka with Lobster-Passion Fruit-Ginger Sauce if you haven't tried it.  At home, a platter of delicate shrimp shui mai will also delight.  Now don't forget: this Estate Sauvignon Blanc is beautiful with roast turkey.  If it's on the menu this month, the Chalk Hill is a great pairing.  This Sauvignon Blanc is also wonderful with vegetables, so have it with a pasta primavera and enjoy.  We'll be starting the festivities with a cold bottle and a dozen Belon oysters if we can find them!  Don't like oysters?  Not to worry; the Chalk Hill is a favorite aperitif on its own.

Size:  750 ml
Vintage:  2006
Varietal:  100% Sauvignon Blanc
Alcohol:  14.4%
Fermentation:  100% in barrel; 60% native/40% cultured yeast, no malolactic
Aging:  10 months sur lie with weekly batonnage
Region:  Russian River Valley, Sonoma, California