Camelot Sauvignon Blanc

Sauvignon Blanc Fact Sheet & Recipe

Vineyards

Camelot 2007 Sauvignon Blanc was produced from North Coast grapes, with the preponderance of the fruit coming from Lake County, an historic growing region north of Napa Valley that has long been celebrated for the superb quality of its Sauvignon Blanc grapes.

 

Winemaking

Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft an outstanding Sauvignon Blanc that consistently over-delivers on quality. Fermented entirely in stainless steel tanks to preserve its crisp, zesty fruit character, Camelot Sauvignon Blanc is among California’s finest white wine values.

 

To order wines by phone, please call 1-866-366-4043. View our Compliance page for a list of those states where shipping is currently permitted.

 

Winemaker’s Notes

“Our 2007 Sauvignon Blanc exhibits classic varietal aromas of grapefruit, melon, lime, lavender and cut grass. The wine's succulent grapefruit and melon flavors, have an impressive mid-palate intensity, followed by a crisp, lingering finish enlivened by a refreshing minerality. A versatile food wine, our Sauvignon Blanc is a great partner for pan-fried trout or snapper, herbroasted chicken, grilled garlic shrimp, Caesar salad and goat cheese crostinis.”

 

Camelot 2007 Sauvignon Blanc

varietal

91% Sauvignon Blanc, 9% Chardonnay

appellation

California

Growing Regions

45% North Coast, 45% Sacramento Delta

Fermentation

Stainless steel

Barrel Aging

None

alcohol

13.5%

TA

0.70g per 100ml

pH

3.32

 

Grilled Shrimp Skewers with Citrus Gremolata

Paired with Camelot Sauvignon Blanc

 

Serves 8 people

  • 2 lb. medium sized shrimp
  • 1/4 C. olive oil
  • kosher salt to taste
  • bamboo skewers

 

Gremolata

  • 1 Tbsp lemon zest
    1 Tbsp lemon juice
    1 Tbsp orange zest
    1 Tbsp garlic, minced fine
    1/2 cup extra virgin olive oil
    ¼ cup parsley leaves, minced fine
    1 tsp fresh mint, minced fine
    to taste kosher salt


To make gremolata, combine all the ingredients in a bowl and mix thoroughly.

 

Soak bamboo skewers in water for at least 1/2 hour before grilling. Preheat grill. In a bowl toss shrimp in olive oil and season with kosher salt. Place desired number of shrimp on skewers. Grill on both sides to desired temperature. Drizzle with gremolata and serve immediately