Sauvignon Blanc

Sauvignon Blancvineyards

Tin Roof 2006 Sauvignon Blanc was produced entirely from North Coast Sauvignon Blanc grapes. Sourcing fruit from cool-climate coastal vineyards enables us to produce a crisp, zesty Sauvignon Blanc that complements a broad array of foods.

winemaking

Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Our 2006 Sauvignon Blanc was fermented and aged entirely in stainless steel tanks, and bottled just a few months after harvest to preserve its fresh, racy aromas and flavors.


winemaker’s notes

“Our 2006 Sauvignon Blanc offers layers of bright, juicy, citrus fruit flavors that gain elegance from a refreshing, underlying minerality. It’s an ideal match for lighter seafood dishes, roasted chicken, Caesar salad and mildly spiced Asian cuisines.”

 

To order wines by phone, please call 1-866-456-4TIN (846). View our Compliance page for a list of those states where shipping is currently permitted.

 

Tin Roof 2006 Sauvignon Blanc

varietal

Sauvignon Blanc

appellation

California

Growing Regions

100% North Coast

Fermentation

Stainless steel

Barrel Aging

None

alcohol

13.5%

TA

0.64g per 100ml

pH

3.26

 

Pickled Oysters with Fennel and Mustard

Paired with Tin Roof Sauvignon Blanc

 

  • 2 sprigs Fresh thyme
    1 each Bay leaf
    1 tsp. Black peppercorn
    1 tsp. Mustard seed
    1 C. Water
    1 C. Fennel bulb, sliced thin
    1 C. Onion, sliced thin
    1 C. Sauvignon Blanc
    1/4 C. Cider vinegar
    1 Tbsp. Honey
    1 Tbsp. Kosher salt
    2 dozen Small oysters, shucked and trimmed
    2 dozen Crackers, your favorite
    2 dozen Fennel fronds for garnish

 

Cut a piece of cheese cloth about 4 inches square. In the center of the cheese cloth place the first four ingredients. Fold the edges of the cheese cloth together and tie with butcher’s twine to make sachet. In a sauce pot combine the remaining ingredients, except for the oysters. Add the sachet and bring to boil. Place oysters in a bowl over ice and pour the hot brine over them. Stir to allow even cooking. Chill mixture in refrigerator overnight. To serve, strain off excess brine. Place a teaspoon of cooked fennel and onion on a cracker. Top off with an oyster and garnish with a fennel frond.