Last week I wrote about part one of our visit to Judd’s Hill. I still owe you a post on the most kick-ass bbq fun ever but that will have to wait for a day when it’s not so nice out and I’m more motivated to sit on my couch and type up a report. It’s BEAUTIFUL here today, mid-70s, sunny, couldn’t ask for nicer weather. These days are few and far between in our neck of the woods, so I’m taking advantage while I can. We’re actually hosting a BBQ and Rosé tasting ourselves tonight! But today I want to tell you a little bit more about one of the wines that came home with us from Judd’s Hill. Now, as I mentioned before, the Sauvignon Blanc was bottled the day we were at Judd’s Hill. I tried to buy some, but Judd said the bottling day special was “buy none, get two free” and wouldn’t take my money for them. (Don’t worry, I bought lots of other wines…I think we ended up with almost a full case of wine from Judd’s Hill!) So we decided to pop the (plastic) cork on the 2008 Judd’s Hill Sauvignon Blanc, clocking in at 13.5% alcohol by volume and normally retailing for $22.
Grapefruit, grapefruit, grapefruit! The grapefruity citrus just jumps out of the glass, in fact, I wrote in my notes “grapefruity to the max!” I also got lemon, peach, grass, orange blossoms, flowers, and some other miscellaneous citrus. In the mouth I found ruby grapefruit, pineapple, lime, white peach, tropical notes, and an overall citrus sense.
I served this wine with parmesan baked tilapia, fresh sweet corn, and rice. It made a great match with the tilapia (my favorite way to cook tilapia) and we also really enjoyed it after dinner. While the wine had crisp elements, it was also well-rounded and easy to drink. A definite bet for this summer!