Too often New World Sauvignon Blanc tastes either like a grassy grassy grassbomb... or is made overly creamy, as if the winemaker is insecure about its non-Chardonnay status. Thank heavens for Bill Easton, who’s come to the rescue with this glorious bottle of crisp, richly fruited SB from high up (2500+ feet!) in the Sierra Foothills. Think key lime, melon, and papaya, with a minerally throughline. (Bill also did extended aging on lees, so the mouth feel is rich without being creamy.) Finally, a California Sauvignon Blanc that’s just right!
