Never in the 23-year history of Dunham Cellars had Sauvignon Blanc been in the portfolio until last fall when viticulturist Kenny Hart talked his way into Gamache Vineyard near the historic Sagemoor planting. And then, Robert Campisi, in his first vintage as head winemaker at Dunham, delivered a knockout. He took a rather complex approach with his program – 30% stainless steel, 17% new oak and 53% neutral oak – and the results are utterly delicious. Complex notes of lemon, brioche, starfruit and kumquat are joined by a touch of gooseberry. The skillful use of oak merely adds a layer of creaminess to the midpalate, balancing the acidity while allowing for subtle grassiness and Bosc pear in the delicate finish. Suggested pairings include patio fare, shellfish or cheese. It earned a double gold medal and the award for Best White Wine at the seventh annual Walla Walla Valley Wine Competition, a fundraiser for The Institute of Enology and Viticulture at Walla Walla Community College. No doubt this will be in the spotlight Aug. 23-25 during the 10th annual Dunham Days Weekend.
Production: 545 cases
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