CENTRAL COAST, CALIFORNIA

The Louis Mel Sauvignon Blanc is named after French emigrant Louis Mel, who traveled to the western United States in the 1870s seeking a place to make wines to rival the great French Crus. He found the ideal home in the Livermore Valley, acquiring Sauvignon Blanc and Semillon cuttings from the Marquis de Lur-Saluces, owner of the famed Chateau Y’quem, and planted them in his vineyards. The Wente family acquired the Louis Mel estate in the 1930s. The descendants of these vines, located in the southern Livermore Valley of the Central Coast, thrive in gravel and loam soils similar to the terroir of their native Bordeaux.

WINEMAKING:
The grapes were cold fermented in stainless steel tanks to maintain the natural fruit flavors and aged in stainless steel tanks.

TASTING NOTES:
Louis Mel Sauvignon Blanc captivates from the first sip with its lively charm and refined character. On the nose, it opens with grapefruit and unfolds to reveal hints of guava, key lime, and a subtle grassy undertone. Its palate prominently features Meyer lemon and a touch of candied citrus, with a finish complemented by a refreshing acidity that lingers long after the last sip.

FOOD PAIRING: 
This wine pairs excellently with pan-seared scallops with capers and lemon, white wine poached halibut, aged goudas, or parmesan cheese.