Wine of the week: Dry Creek Vineyard, 2010 Dry Creek Valley Sonoma County Sauvignon Blanc

Sauvignon blanc is something of a mystery, an eclectic grape.

"What appeals to me with sauvignon blanc is precisely that amazing spectrum of flavors you can find in one wine," said Tim Bell, winemaker of Dry Creek Vineyard in Healdsburg. "For starters, mandarin orange, peach, tangerine, pineapple, jalape?, bell pepper, grapefruit and honeydew melon."

Bell is the winemaker behind our wine-of-the-week winner - the Dry Creek Vineyard, 2010 Dry Creek Valley Sonoma County Sauvignon Blanc at $16.

"At Dry Creek Vineyard, we create two different styles of sauvignon blanc for national distribution," Bell said. "Our fume blanc is more grassy and herbal upfront, with some nice underlying pineapple and grapefruit flavors. Our sauvignon blanc is a riper style aiming for melon, ripe citrus and floral qualities, with slightly less acidity, accented by the subtle flavor of chiles."

Bell began his adventure in the world of wine by selling wine and spirits in Southern California. He studied winemaking at UC Davis and then worked at several wineries, including Napa Valley's Freemark Abbey and Sonoma County's Kunde Family Estate. Bell joined Dry Creek Vineyard during last year's harvest.

"Being so close to the start of harvest, it was almost a case of being told, &‘Here's the winery, there's the grapes, you know what you're doing, so let's make wine!'

" Bell said. "My job at Dry Creek Vineyard is to take the wines to a new level of quality through strong influence in the vineyards and adjustments to a solid house style." What is the trick of making great sauvignon blanc?"First of all, it takes a good vineyard site, diligence in the canopy management and regulation of crop level to achieve your desired flavor profile," Bell said."And lots of tasting in the vineyard near harvest to pick fruit with the right flavors," Bell added. "Then you avoid the temptation to muck it up with new oak or too much barrel fermentation."Wine writer Peg Melnik can be reached at 521-5310 or peg.melnik@pressdemocrat.com.

What is the trick of making great sauvignon blanc?

"First of all, it takes a good vineyard site, diligence in the canopy management and regulation of crop level to achieve your desired flavor profile," Bell said.

"And lots of tasting in the vineyard near harvest to pick fruit with the right flavors," Bell added. "Then you avoid the temptation to muck it up with new oak or too much barrel fermentation."

Wine writer Peg Melnik can be reached at 521-5310 or peg.melnik@pressdemocrat.com.