Matanzas Creek has produced world-class sauvignon blanc since 1977, and this example is no exception. Very elegant without the excessive acidity and overwhelming citrus notes that plague some sauvignon blancs. It is blended with a mellowing dose of 7 percent semillon. That and 20 percent barrel fermentation in neutral oak barrels produces a balanced drink featuring grapefruit and peach elements.

Matanzas Creek Sauvignon Blanc 2016, Alexander Valley. 13.5% alc. With 7% semillon. Medium straw-gold color; Granny Smith apples and Key limes, pink grapefruit and white pepper; broader dimension than its stablemate mentioned above but also more subdued and elegant; soft and more supple but still quite crisp and taut, with a dry powdery texture; heaps of limestone minerality from mid-palate back. Excellent.

Wine of the Week: Summer sippers to beat the heat If you’re looking to enjoy some shrimp — or other seafood — on the barbie, consider serving it with a chilled glass of 2016 Matanzas Creek Sauvignon Blanc from Sonoma Valley in California. It strikes the perfect balance between thirst quencher and grilled-food moving buddy. Aromas of grapefruit, pineapple and melon are buoyed by steely citrus on the nose. On the palate, tropical fruits — think guava, papaya and pineapple — dominate the front of the palate, but are kept light and bright, thanks to the refreshing acidity. Perfect with grilled shellfish or snapper.

Sauvignon Blanc ideal in the summer heat A number of good everyday values cost $20 and less. These tend to be lighter with the focus on varietal fruit. Choose among: ...2016 Matanzas Creek Sonoma County delightfully fresh, aromatic; ... and 2016 Matanzas Creek Alexander Valley wonderfully aromatic, flavorful.

Florence’s white, a 2016 sauvignon blanc from Matanzas Creek in Sonoma County, was an archetypal Thanksgiving white: neutral rather than flamboyant, a subtle character actor that would enhance rather than dominate. It had the sort of texture that continually invited another sip. Not particularly expressive aromatically yet richly textured, lively, clean and refreshing. Three stars.

Every year this wine strikes us as one of the most unique in a crowd of typical, varietal sauvignon blancs. It is due to the winemaker's daring use of various clones, including the assertive musque clone that provides big aromas and a peach and mango profile.

Matanzas Creek Winery Sauvignon Blanc 2016, Sonoma County. 13.6% alc. With 4% semillon grapes. Very pale gold hue; lime and tangerine, fennel and lemon drop, with hints of lemon balm and jasmine, ginger and thyme; quite dry and tart, like a distillation of damp limestone and flint electrified by bright acidity. Very attractive. Very good+.

Matanzas Creek Winery has been producing Sonoma County Sauvignon Blanc since 1977. Winemakers utilize 93% Sauvignon Blanc and 7% Semillon, fermenting in stainless steel (80%) and neutral oak barrels (20%). Aromas and flavors of grapefruit, white peach, herbs and honey crisp apple make this a favorite for steamed mussels, crab cakes and other seafood choices.

Screw cap. Round and fruity, this is a distinctly flavored Sauvignon (lime, lemon grass, grapefruit, passion fruit) that is crisp, balance, and very long on the finish. Needs modest aging. 7% Semillon. 85% fermented in stainless steel, 15% in French oak barrels. 4+ stars, excellent.

This has a gorgeous range of flavors — pink grapefruit, lime and mineral. Bright acidity. Crisp finish. A standout.

This has a gorgeous range of flavors -- pink grapefruit, lime and mineral. Bright acidity. Crisp finish. A standout.

Holiday Hits This wine has intense aromas of grapefruit, white nectarine, dry lemon thyme, Honey Crisp apples and a hint of lemon zest. It has a crisp, textural mouthfeel with bright and balanced acidity, which was created naturally by grapes exposed to Sonoma County's coastal morning fog. The addition of Sémillon gives a smooth texture, with a nice lingering finish. there is a slight flint element that comingles nicely with stone fruit and dry herb.

Aside from the lemon background, you'll come across kiwi and lime. It becomes more citrusy as it opens up.

The wine is very aromatic, with lime, jalapenos and a smoky component. Medium body and acidity, with a continuation of the lime, jalapeno and a touch of smokiness. A bit of roundness due to the aging in oak barrels. A Sauvignon Blanc with finesse. 4½ stars.

The Matanzas Creek Sonoma County Sauvignon Blanc 2015 had lemon, lime and grapefruit flavors. It’s lighter bodied with a crisp acidity. There’s a grassy rock nose that furthered the experience.

A favorite in a varietal tasting we recently did, this Sonoma County sauvignon blanc has broad flavors, thanks to 7 percent semillon in the blend, with grapefruit and passionfruit notes, a dash of spice and a long, crisp finish.

From the “superior lots” in the vineyard, the Matanzas Creek Journey Sauvignon Blanc 2014 had an herbal green snap on the nose and is fuller bodied for the varietal. There’s honey dew melon and a long finish of mango, papaya and pear.

When it comes to interesting, high-quality, white wines that deliver the goods at very fair prices, few varieties can match Sauvignon Blanc, and our November edition of Best Buys leads with a full baker's dozen of examples well worth seeking out. …and they are joined among other outstanding offerings earning one star recommendation by the intensely grassy one star Matanzas Creek Sonoma County 2014…

This seductive dry white reminds me of New Zealand’s Marlborough district with its herbal, floral, tart, tangy character. It’s not for the meek of palate. It’s quite different from the Helena Bench with acidity that can curl the hairs in your nose. Aromas are herbal and floral with supporting notes of lime, lychee nut and Asian pear.

Not all sauvignon blanc is one-dimensional and this Sonoma County producer proves it year after year. You pay more — but you get so much more complexity and depth. The Bennett Valley version has powerful aromas of pear, lychee and basil. There is crisp acidity yet a roundness that comes from dash of musque clone. The producer also makes a Helena Bench sauvignon blanc ($40) that is even more delicious.

Here’s a textbook California sauvignon blanc, with soft fruit flavors of grapefruit, guava and quince.

Light and crisp, with aromas and flavors of grapefruit and herbs, long finish.

What structure! What elegance, and complexity. It’s sculpted with acidity and vibrant tropical fruit. Flavors and character are further enhanced by fermentation in large wooden casks that add roundness and smooth the sharp edges. A smaller portion is fermented in cement “egg” fermenters, which add yet another dimension — concrete imparts no flavor and is somewhat porous, allowing the wine to breathe as it does in barrels. The wine is a “cocktail” of peach, pineapple, grapefruit, lime zest and melon. Helena Bench Vineyard is owned by Matanzas Creek and is located at the foot of Mount St. Helena in Knights Valley.

Aromas of flowers and peaches, flavors of minerals, anise and tropical fruit.