Tried the last night w/ the sauteed radishes:
1. SonomaCoastVnyds SauvBlanc HummingbiirdHillVnyds/SonomaCoast (13.8%; Clone 1 & SauvMusque; 1116 cs; TA: 0.77; pH: 3.23; www.SonomaCoastVineyards.com) AnthonyAustin 2005: Med.gold color; rather fragrant/perfumed/flowery slight muscatty light herbal/mineral light toasty/oak lovely nose; rather tart/fresh/vibrant light herbal/mineral/stoney some floral/melony/spicy/nutmeg light toasty/oak some complex flavor; very long light herbal/mineral/stony tart/bright/nervy spicy/nutmeg/melon/floral light muscatty finish; a lovely bright/vibrant SauvBlanc that's still going strong. $21.00
_____________________
2. Yealands PinotNoir CentralOtago/Marlborough/NZ (13.5%) 2009: Med.light color; very attractive cherry/Pinot/violets/lilacs pure Pinot fruit very light pencilly/oak slight earthy nose; fairly tart bright/cherry/Pinot/floral/violets/lilacs quite spicy some pencilly/oak flavor w/ light tannins; med.long tart/wiry/tight very spicy/floral/violets/cherry/Pinot light pencilly/oak finish w/ light tannins; a very pretty NZ Pinot at a good price. $18.00
_______________________________________
A wee BP:
1. SonomaCoastVnyds: This was an operation started by John & Barbara Drady w/ TonyAustin as winemaker; focusing on wines from the extreme SonomaCoast. Tony was the founding winemaker at Firestone Wnry and doesn't get much recognition for the pioneering work he did for SantaBarbara wines.
John & Barbara sold out SCV several yrs ago and it is now corporate. The focus is now mostly on PinotNoir and at pretty expensive prices, so I've not had anything of theirs of late.
Tom