Yalumba Y Series Sauvignon Blanc

Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch "Yalumba" – aboriginal for "all the land around". For more than 160 years, Australia's oldest family-owned winery has gone about the business of doing all the little things brilliantly. This philosophy has seen Yalumba grow in size, stature and success, embodying all that has made it a great Australian wine story.

Yalumba Sauvignon Blanc Pale straw in color with a green hue. The nose shows depth of citrus brulee, lemon curd and fresh grapefruit. Amongst the creamy citrus notes, there is a fresh accompanying scent of recently cut foliage. Light-footed, with vivid, lime-accented pear and passion fruit flavors.

Go Green. Sauvignon Blanc with its herbaceous notes pairs well with similar green herbs. If it has parsley, rosemary, basil, cilantro or mint, chances are Sauvignon Blanc will make a great pairing. There is also one classic pairing of Sauvignon Blanc that started in the Loire Valley. Close to Sancerre there is a goat cheese produced called Crottin de Chavignol and it has an international reputation as an outstanding stinky-creamy cheese. A bite of Crottin with a splash of Sauvignon Blanc is considered a classic perfect pairing. Meat Pairings - White meats including Chicken, Pork Chop and Turkey. Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams. Spices and Herbs - Green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron. Cheese Pairings - Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Crème fraîche. Vegetables & Vegetarian Fare - Sauté green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.