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.

This wine, a rich but not intensely flavorful style of Sauvignon Blanc, is a change of pace from the super-flavorful versions that California is increasingly producing in emulation of New Zealands wines. It is dry and medium-bodied, with rich texture of its high (14%) alcohol and yet refreshing crisp acidity. Although its aromas and flavors are fruity (pear, orange rind, and some tropical fruit) partially thanks to a significant amount (23%) of Sauvignon Musque, they are fairly subtle. No oaky character is evident; in fact, only 10% of the wine is fermented in oak barrels. Flavors show very good concentration and length. A wine to enjoy young; its great with bitter vegetables such as broccoli rabe, with goat cheese pizza, and with stir-fry chicken.

The medium-bodied, crisp 2004 Sauvignon Blanc possesses pleasant lemon zest, honey, fig, melon, and stone fruit notes. Drink it over the next year.

Ripe, with vanilla tones framing melon, pineapple and pear flavors, with tart citrus and grass character on the finish. Drink now. 10,000 cases made.

Rich, showy and vibrant. Grassy, with notes of lemon, lime and anise. Medium-bodied and elegant. Light tannins.

Creamy oak is impossible to overlook in both the nose and flavors of this substantial Chardonnay, but sweet, gala-apple fruitiness is the wine's lodestar, and that attractive fruit persists despite a bit of late-arriving coarseness. Very well-made, this one gets better with a year or two of keeping.

A flagship wine of Matanzas Creek Winery, Journey draws grapes from four blocks of Alexander Mountain Estate vineyards. Elegant in style it has the right amount of acidity and oak to keep the rich peach and pear flavors in check. This is an incredible wine.

Review of Matanzas Journey Red Blend & Chardonnay Marcia Torres Forno has been at the helm at the Matanzas winery since 2010. More than 25 years ago, the 1990 Matanzas Winery Journey Chardonnay was considered one of the highest priced Chardonnay in Sonoma. At that time, the retail price was $70. Today the price is just slightly higher. Yet the quality and especially the quality to value remains high. Chardonnay grapes are selected from blocks known for their quality. Blocks are located at different altitudes. This gives more acidity and complexity to the wine. The must is transferred and fermented and new and neutral French barrels. There is a great deal of richness in this wine, yet also vibrant acidity.