Multiple Merry Edwards bottles side by side

Merry Edwards Wines

2016 Sauvignon Blanc

Winemaker's Comments

As a young winemaker in the 1970s, Sauvignon Blanc was not my first choice among varietals. Therefore the challenge in making my first Sauvignon Blanc in 1979 was to create a wine I could personally enjoy. Arriving at the style we produce today took many years to refine. Barrel fermentation, lees-stirring regimes, inclusion of the Sauvignon Musqué clone in the blend, French oak selection and strains of special yeast were all areas of experimental focus. My aim has been to elevate the varietal to the stature it deserves, as one of the two great white wines of the world. The result has been lauded as a stunning wine − unique among its peers.
The translucent, aurora-gold hue of this wine predicts what’s to come in the glass. Mouthwatering and luscious, its aroma overflows with tree-ripened fruit – nectarine, quince, peach and Fuji apple – as well as a hint of floral perfume and tropical notes of ripe, juicy pineapple, passion fruit, papaya and mango. Sophistication has come early for this wine with a strong impression of developing minerality.
In the mouth, it’s round, lush and vibrantly balanced across the palate. Richness and weight counterbalance bright acidity supported by flavors of tangerine, lemon zest, candied orange peel and sweet pink grapefruit. The finish is luxurious, lingering on well beyond any rational expectation.
I composed a refreshing Chicken Noodle Salad one Sunday to share with my husband, Ken. The bounty of our garden supplied the vegetables, our olive trees the oil and our cellar the wine. Enjoy with crusty French bread and a chilled glass of 2016 Merry Edwards Sauvignon Blanc.


Critical Acclaim

93 points
"Succulent and juicy, with fresh pineapple, marmalade, Key lime and papaya flavors that sing with purity and focus, set on a supple frame and featuring fresh acidity that weaves in and out. For all the intensity, this shows an effortlessness and elegance."
MaryAnn Worobiec, Wine Spectator, March 2018
97 points
"Merry Edwards came to Sauvignon Blanc grudgingly, although early in her career she first gained fame making wine from the so-called Bordeaux grape varieties. But those early successes were mostly red. Since she founded the winery that bears her name, her calling card has been Pinot Noir and Chardonnay, some of the finest in the world. She is known throughout California as the queen of Pinot Noir. Merry's best-kept secret however is her Sauvignon Blanc, one of the two finest Sauvignons made in America. The other is Spottswoode. No one else is even close. Merry makes her Sauvignon in the Bordeaux style, lavishing it with oak. Not to worry. The fruit shines through. The 2016 exhibits enticing aromas of white peach, tangerine and tropical fruits. There's a kiss of wood spice, too. On the palate this Sauvignon is rich and luscious, with mouth-watering acidity and truly remarkable length for a Sauvignon. The same wine made in Bordeaux (yes, it's that kind of quality) would set you back $100 or more, so there's value, too."
Robert Whitley, Wine Review Online, Jan 2, 2018

93 points
"Merry Edwards is a genius of a winemaker.  She makes fabulous Pinot Noir as well as this under-the-radar Sauvignon Blanc.  Well, it won’t be under the radar for long because she’s been excelling at this variety for years -- and the 2016 continues her streak, as far as I’m concerned.  It’s a fabulous combination:  A hint of pungency, some herbal minty notes and lively freshness in the finish.  Then you notice a creamy element -- where did that come from?  Her Sauvignon Blanc is more in the complex layered tradition of fine white Bordeaux than the straightforward Sancerre rendition.  I don’t often think $36 for Sauvignon Blanc is a bargain, but this one is."
Michael Apstein, Wine Review Online, Dec. 5, 2017


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Merry composed this summer salad one Sunday to share with her husband, Ken.
Asian-Style Chicken Salad
Tom Brock Jr. created his Asian-Style Chicken Salad as a refreshing summertime pairing with our Sauvignon Blanc
Honey Lime Baked Wild Salmon with Mango & Black Bean Salsa
This delicious recipe by Joanne Williams was a double winner in our Win a Magnum contest.

View more recipes



Release card

2016 Sauvignon Blanc