Named for winemaker Virginie Bourgue, this entirely stainless-fermented Sauvignon Blanc has a grassy, spicy edge reminiscent of Loire Valley whites. It's also tongue-twistingly tart, a reflection of the vintage, like a lemon explosion in the mouth. In other words, this is a perfect seafood wine.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: email@example.com.