Matthews strives to produce wines that show the incredible diversity of Washington State. From our classic Cabernet Sauvignon driven reds, to our revered Sauvignon Blanc.
This wine was inspired from the wines of the Loire. We have always admired the completeness of the Sancerre wines. The ability to create a white wine that showed more than just acidity to cut through spicy foods or a hot summer day. We liked the fact that Sauvignon Blanc from Sancerre had that little bit extra. A wine that you could sit and deconstruct, or sit on your patio and enjoy. We aimed to produce a wine for the conoseur and the consumer alike. The Stillwater Creek Sauvignon Blanc is certainly a wine to be taken seriously, for we often hear people mention they don't like Sauvignon Blanc but they certainly like this. The demand for this wine has been at an alltime high recently, so be sure to get on the mailing list and look for the order form in mid April.
Hot summer weather gave way to cool conditions in mid-September. When temperatures remained cool through October under clear skies, 2007 became a vintage when hang time counted for flavor, not alcohol. In total the vintage was nearly flawless for producing deep concentrated wines with bright aromatics and understated tannins.
This vintage was fermented in concrete, stainless steel, and french oak. It was a wine that showed tremendous promise from the start, big rich tropical fruit as well as great acidity- leaving a well balanced wine. It was fined and filtered sterile before bottling in late March and released in early June.
A high toned nose of fresh apricot and pineapple core, followed with stone and grapefruit. A rich and fleshy mid palette, balanced with an intense layer of mineral. The wine has a powerful lingering presence with a long and linear finish. This wine is a true expression of Washington’s unique soil, with its heavy metals in combination with concrete fermentation vessels; we can create a wine with a weight that contradicts its finish that is crisp and clean.
This vineyard-designated Sauv Blanc is half fermented in stainless steel, 40% in concrete eggs and the rest in French oak. It is completely different from the winery’s Columbia Valley bottling, with much riper and rounder fruit flavors showing off stone fruits, such as peaches and apricots, along with tropical hints of papaya. There’s plenty of stuffing and spice, and a perfect mix of the grape’s innate herbaceous and grassy qualities, ramped up with riper, sweeter fruit. — P.G. (12/1/2008)
Bright and tangy, with a lively citrusy character at the core, offering grapefruit and quince flavors that echo nicely on the open-textured finish. Drink now. 221 cases made. –HS