The Matanzas Creek Helena Bench Sauvignon Blanc 2012 continued its trend as being one of the prettiest interpretations of the varietal on the market. There’s tropical fruit and floral aromas. Pineapple and starfruit flavors emerge on a medium bodied fresh, crisp and complex white that finished with a zest lime note. The mouthfeel is dynamic because of the texture layers it provided.

Winemaker Marcia Monahan is now releasing single-vineyard bottlings from Bennett Valley and from Helena Bench in Knights Valley, primarily for the restaurant trade. Both are excellent, slightly but noticeably singular expressions of what goes into the Sonoma County blend.

This classic seafood wine was blended of 84% Sauvignon Blanc, 8% Sauvignon Musque and 8% Semillon from the Coyote Hills and Knights Crossing Vineyards. A small percentage of the wine was barrel fermented and aged to add texture and complexity. Aromas of dusty mineral, lilac, lime, herbs and white peach invite a sip, revealing flavors of tangy lemon and grapefruit with peach and garden herbs on the finish.

An exceptional expression of Sonoma County sauvignon blanc, with racy acidity that revives the palate, followed by exciting tropical fruit flavors that just won’t quit. My experience with this wine is that it improves over three or four years.

2011 Matanzas Creek Sauvignon Blanc, Sonoma County: crisp and vibrant, medium-bodied with aromas and flavors of lemons, limes and grapefruit.

A classic Californian offering; vibrant with citrus and verbena notes; super tangy finish.

We have always enjoyed this distinctive sauvignon blanc from Sonoma County. It's always a little different and this year it's bolder than ever. Lots of grapefruit, citrus and mango aromas followed by citrus and peach notes to broaden the grapefruit character.

This is neither a typical nor an average sauvignon blanc. Matanzas Creek has a style all its own, and it certainly ranks in the top 1 percent of sauvignon blancs worldwide. The flavor profile is not the typical mouthful of grass and herbs. Fig is the dominant flavor, seasoned with nuances of citrus, pear, herbs, Asian spices and vanilla. It is much deeper, richer and more complex than most sauvignon blancs. While it's on the expensive side for a sauvignon blanc, it's a bargain for a great white wine.

Winemaker Marcia Monahan is releasing single-vineyard bottlings from Bennett Valley and Helena Bench in Knights Valley, primarily for the restaurant trade. Both are excellent, slightly but noticeably singular expressions of what goes into the Sonoma County blend.

A well-known Merlot producer, this long-standing Sonoma County winery also bottles this peppery, mouthwatering Sauvignon Blanc. It's well worth hunting for.

One our perennial favorites in this grape variety, Matanzas knows how to make sauvignon blanc. They always have crisp acidity and complexity that you don't often find in sauvignon blanc. If you want a real treat, try the Helena Bench version for $38 - loads of layered, rich fruit character and blended with 25 percent of the musque clone that adds rich dimension.

Here's an intense, no-holds-barred sauvignon blanc that isn't for folks who are ambivalent about this bold white varietal. It's very dry, intensely herbal and fresh. There's a complex mix of flavors of figs, grass, lime, minerals and smoke. Wisely bottled under screw cap. Best drunk over the next year.

A tasty, tropical sauvignon blanc that's approachable. Aromas and flavors of grapefruit, kiwi, toast and spice. Juicy.

Bright and crisp, with lemon meringue flavors and hints of minerals.

Crisp and dry, with flavors of melons and citrus.

The pronounced minerality gives it a wonderful feel in the mouth. You won't taste that overt grassiness the grape is known for, but you will taste the expected notes of citrus and spice. There's a bit of sauvignon musqué in the blend, which adds nuance.

Joshua Greene, our critic for California sauvignon blanc, rated 16 as exceptional (90+).

Big, rich, crisp, and full-bodied, with flavors of white grapefruit.

This is the first and so far only vintage of this botrytized sauvignon blanc dessert wine, made in the style of a Sauternes, lush and overwhelmed by flavors and aromas of peach and honeysuckle and a touch of hazelnut.

These are wines that don't sacrifice quality for affordability.

Classy, with details of barrel spice.

Grapefruit and citrus notes with soft texture. Fermented and aged in French oak and blended with sauvignon musque for a rounder texture.

The blend is 85 percent merlot, 12 percent cabernet sauvignon and 3 percent syrah. Cherry and mature oak nose. Expressive complex cherry flavors in the mouth that really add up to a terrifically pleasing wine.