Renowned Winemaker’s Elevated Sauvignon Blanc
Today, we have a rare, collector-worthy white wine from Arietta, crafted by 100-point winemaker Andy Erickson — formerly of Screaming Eagle. Savvy collectors know that the best whites in the world are barrel fermented. The white wine of Chateau Haut-Brion, Screaming Eagle’s incredibly rare Sauvignon Blanc, Lail’s “Georgia,” for example, are among the most famous barrel-fermented Sauvignon Blancs, ranging from $125 to above $2,500 per bottle. And now, there’s Arietta — founded in 1996 by Fritz and Caren Hatton and John and Maggy Kongsgaard. When Erickson took the reins at Arietta in 2005, he began crafting barrel-fermented whites, which Robert Parker has called “powerful” and “authoritative.” Antonio Galloni adds “fabulous” and “absolutely gorgeous.” The inaugural 2016 Arietta Quartet Sauvignon Blanc is 100% barrel-fermented, taking inspiration from the world’s finest examples. We secured just a handful of cases for this Wine Access exclusive pre-release. Blink, and it will be gone.
Erickson’s Arietta wines have a cult following of mailing list clients and sommeliers alike, and grace the wine lists of 3-Michelin-starred The French Laundry and The Restaurant at Meadowood to Per Se, The Modern, Jean-Georges and Blue Hill at Stone Barns.
While Andy Erickson is best known for his 100-point Cabernet Sauvignons, his mastery also shines through in this seductive and extraordinary white. Like the most treasured whites in the world, Erickson employs 100% barrel fermentation and maturation in French oak barrels. The result is an expressive wine with mouthwatering freshness, length, and a texture akin to silk — a pure Sauvignon Blanc that will be coveted at the top restaurants in the country and in the cellars of collectors.