Quivira Fig Tree Vineyard Sauvignon Blanc, 2003 vintage
price: $16-$17
suggested food pairings: shellfish, richer finfish, pasta with heavier butter or cream sauces, acidic cheeses

A month or so ago I gave over this space to my thoughts on another Quivira wine, a robust Zinfandel. It too was priced just over our self-imposed $15 price ceiling, but it was worth every centilla. This signature white from Quivira follows in those same footsteps, possessing all the complexity of a French white that would go for double the cost.

If you missed the aforementioned write-up on the Zin, Quivira is owned by a couple of historians who are experts on California history. They named their winery after a legendary city of gold in California that dates back to the Spanish explorers. The winery is in the Dry Creek Valley; there they create artisanal wines from a low-impact, or minimalist, farming style. Small by today’s standards, the winery can produce 25,000 cases per year and offers several different bottlings of primarily Sauvignon Blanc and Zinfandel.

This one is a gem. Pale straw yellow, the nose shows citrus, melon, and oak, with a faint swirl of apple.  The bulk of the batch was fermented in 100 percent French oak, with a small amount of Semillon varietal blended in. The result is a rich Sauvignon Blanc with almost creamy melon and citrus flavors that are tempered by a mature acid that carries a long finish.  The oak creates a comfortable backdrop for a wine vinified in a decidedly Chardonnay manner. Have a big glass of this with a plate of fried oysters and crab cakes for a beautiful pairing.

Craig Pierce, clubhouse manager of Baker Hill Golf Club, can be reached at craig_l_pierce *at* hotmail *dot* com.