Historically, one of California's top Sauvignon Blancs, the 2015 Matanzas Creek shows the winery's continued success with this grape variety. The wine's elegant combination of ripe melon, savory herbs, and zesty citrus makes it a superior choice with steamed mussels. Drinks well now.

The 2015 Sauvignon Blanc Helena Bench is the most pungent of these wines aromatically, but it also has the most textural depth. Bold, racy and beautifully layered, the 2015 blossoms nicely on the palate with broad, creamy flavors and textures that offer tons of appeal. The 2015 was aged mostly in foudre, with some puncheon and concrete.

The 2014 Sauvignon Blanc is a powerful, intense wine with Graves-like inflections. Candied lemon peel, jasmine, mint, chamomile and crushed rock are all beautifully delineated in an ample, generous Sauvignon Blanc. Saline notes support the brilliant, chiseled finish.

The 2014 Sauvignon Blanc (Bennett Valley) offers lovely textural richness to balance the grassy, floral and mineral notes that are such a key part of the wine's personality. Lemon peel, white flower, mint and crushed rocks add nuance, character and complexity throughout. I also tasted vintages 2013 through 2011. Only the 2011 showed a sign of development, although it remains very fresh.

The 2013 Sauvignon Blanc Russian River Valley presents a deep, textured set of varietal aromas and flavors. Lime, slate, smoke and mint are nicely delineated, but it is the wine's mid-palate depth that stands out above all else.

Matanzas Creek has always had a reputation for top-notch Sauvignon Blanc. With this Bennett Valley bottling, they maintain their exceptional track record. It's a beautifully balanced wine with an innervating bite you'd expect from Sauvignon Blanc couple with a suave richness. An uplifting lime-like finish adds even more energy. A perfect choice for grilled swordfish.

The 2013 Sauvignon Blanc Bennett Valley is distinguished by its soft contours and soft, supple personality. Here the style favors texture over the greener, grassier notes that are found in some of the other wines.

Matanzas has always done right by Sauvignon, even before the grape variety gained popularity with the discovery of New Zealand Sauvignon Blanc a generation ago. There are elements of this Sauvignon -- pungent grapefruit, fresh acidity -- that those fond of New Zealand Sauvignon will identify with, but there's also a whiff of peach and fig that is more typical of Bordeaux, a citrus and herbal notes that are more common in France's Loire Valley. In other words, it's a complex Sauvignon, delicious and what we've come to expect from Matanzas down through the years.

Bright citrus and racy acidity; silky and fresh with balance and vibrant style; long and complete.

Grown on a bench of sand and gravel at the base of Mount St. Helena, this is reduced at first, but quickly finds its footing with air - if you want to drink it this summer, decant it. The flavors that emerge are potent but clean, an intriguing mélange of tangerine brightness and more feral suggestions of rooty parsnips and cherimoya. It's a crisp yet exotic white for chilled prawns.

Lush and smooth with round, polished flavors of citrus and white peach; elegant, rich with minerality and finesse; long and lovely.

Bright straw. Pungent, deeply pitched aromas of pink grapefruit, white pepper and ginger, with suave jasmine and mineral qualities emerging with aeration. Dry and sharply focused, with surprisingly dense citrus and orchard fruit flavors that are sharpened by a dusty mineral quality. There's no new oak in play here. Closes stony and long, with excellent clarity and an echo of white flowers. An intriguing blend of power and finesse, this is among the best New World sauvignon blanc bottlings I've seen this year.

The wine is 100% Sauvignon Blanc. It was largely fermented and aged in stainless steel, but there is some minor French oak influence, bringing a subtle soft smokiness. The fruit itself is exotic and complex, ranging from Meyer lemons, limes and green apple to guava and pear. Dry and acidic, it's a gorgeous wine to drink now.

The 2012 Sauvignon Blanc Haarstad Vineyard is a much smaller cuvee of 1,400 cases, and is made from Loire Valley clones of Sauvignon Blanc known as 530 and 376. It reveals more melon and grassy fruit intermixed with a hint of crushed rocks, and a medium-bodied, flavorful, intense mouthfeel. Made in a Loire Valley style, it should drink well for several years.

The 2011 Sauvignon Blanc Bennett Valley is direct, focused and very nicely balanced. Partial aging in cask gives the 2011 an attractive richness without overpowering the wine or detracting from its vibrancy. Hints of pear, apricot and jasmine flow through to the round, inviting finish. A portion of the 2011 was aged in cask, but the oak is not especially noticeable. This is another gorgeous wine from Matanzas Creek. Anticipated maturity: 2013-2016.

Smooth, fresh and peachy with juicy, aromatic flavors and a snappy, tangy style; clean, bright and long.

Lovely orange peel and blossom nose; silky and crisp with purity and great acid structure; juicy peach and lush texture; long and bright.

The 2010 Sauvignon Blanc Helena Bench/Sonoma County is a gorgeous wine. Melon, peach, fig and pear wrap around the palate in this highly expressive Sauvignon. This late-ripening plot yields an especially nuanced, rich Sauvignon that maintains considerable energy and focus. Bright, grassy notes reappear on the finish. The Helena Bench was aged 80% in steel and 20% in foudre. Anticipated maturity: 2012-2014.

Even better is the sensational 2009 Sauvignon Blanc Helena Bench a limited production white that is also both tank and barrel fermented. More honeysuckle, caramelized grapefruit, orange zest and fig characteristics are found in this medium-bodied, fresh, fruit-driven 2009. Quality is slowly rising at Matanzas Creek since it was acquired by Jess Jackson a number of years ago. He has done an excellent job bringing in winemaker Marcia Monahan and returning this estate to its glory days of the early nineties.

This is one of the more New Zealand-like Sauvignon Blancs out there, and that's a compliment. The wine is thoroughly dry and very crisp in acidity, with a grassy, lemony, minerally profile that makes it savory. Approximately one-fifth was barrel fermented, adding just the right touch of cream and smoke.

The 2016 Chardonnay Alexander Valley (brought up in 30% new barrels) offers lots of white flowers, citrus, and salty, rocky mineral-like notes. It’s fresh, straight, and elegant, with terrific purity.

Very rich right from the first with a multi-layered nose of toast, roasted nuts and suggestions of sweet lemon curd all underlain by a substantial foundation of concentrated, optimally ripened, apple-like fruit, the latest Matanzas Creek Journey is an ambitious, very expressive effort whose ample, very deep flavors deliver all of the richness and range that its involving aromas promise. It is a sizeable, decidedly mouthfilling wine, to be sure, yet it is never in the least bit ponderous, and, while it has the structural solidity and fruity reserve to guarantee several years of positive growth, it is a far-reaching working that will make memorable drinking in the near term with flavorful dishes that beg for Chardonnays of unhesitant richness. 2 stars.

The 2015 Chardonnay (Sonoma County) is gorgeous. Supple, creamy and inviting, the 2015 offers lovely depth in a forward, friendly wine that can be enjoyed with minimal cellaring. Apricot, tangerine, pineapple and buttery notes all flesh out in this super appealing, plush appellation-level Chardonnay. All the elements are very nicely balanced.

This light yellow colored Chardonnay opens with an attractive lemon, oak and pear bouquet. On the palate, this wine is medium bodied and nicely balanced between its fruit and acidity. The flavor profile is an oak influenced Bartlett pear with hints of butterscotch, lemon verbena and a touch of pineapple. The finish is dry and its flavors and light acidity tingle your tongue for just a little bit. This Chard is very food friendly and would pair nicely with chicken francese.

Matanzas has always been identified with three grape varieties: merlot, sauvignon blanc and chardonnay. That's no accident. They've long been among California's best at all three and this latest Sonoma County chardonnay makes the point. It allows the fruit to shine without undue influence from an oak barrel. With bright aromas of pear and apple and a touch of lemon, complemented by notes of nutmeg and vanilla, it is downright delicious and at $28 modestly priced given the winery's stature.