I have this undying hatred of Kendall Jackson. I ripped them apart in a paper I wrote for an Advertising class I took about a year ago. And when I say ripped them apart, I mean, a no holds barred, what the f*&^ are you thinking advertising your swill as “America’s Number One Brand” ass-ripping.
So what the hell was I doing buying a bottle of their wine one night?
*insert every imaginable car crash sound here*
Well, as it turns out, I have an undying hatred for their Vintner’s Reserve Chardonnay. To me, it’s overoaked and way too buttery…to the point of me saying, “If I wanted to have oak and butter, I’d go pull a chunk of oak bark off a tree, slather a stick of butter on it and eat it.”
But their Sauvignon Blanc? Let’s just say that it makes me think twice.
This is a lot heavier than some of the Sauvignon Blancs I’ve had in the past, but on a cool, didn’t-even-break-50*-here-in-the-great-Pacific-Northwest kind of day, that weight is welcome.
According to their tasting notes, one should taste melon, pear, lemongrass, lime, a “subtle” minerality and some fig and honeysuckle on the finish.
I didn’t get the melon and the pear, (but then again, my allergies are going so crazy right now that even the 24 hour meds are crapping out at about the 18 hour mark) but I certainly did get the lemongrass, lime and minerality. At the end, I seemed to get a fig/ripe pear sweetness, but the citrus-y, mineral-ly bite still lingers.
Honestly, I’m wouldn’t think of sipping it in the summer, but in the winter/early spring/nasty weather when I’m not feeling like a red? It’s a strong possibility.
Thanks for trying the Sauv Blanc. Nice to hear that you’re willing to give something you’re… uh, not such a fan of a try.
I would recommend checking out our whole portfolio — there’s a lot more than the Vintner’s Reserve Chardonnay.