When Uproot announced its new summer wine offerings, I knew I had to try it. Summer wines are my favorite; light, chilled and often fruity, they’re always refreshing. Uproot is re-imagining wine-making to create a fresh, modern, energized experience for a new generation of wine drinkers. Even their unusual packaging is fun and unique; I love how the bottles are fun to unwrap.
The first wine we tried is their 2011 Sauvignon Blanc (above; I also have a bottle of the 2011 Grey Edition Sauvignon Blanc, which I will post about shortly). Let me tell you, I’d carted this wine around with me multiple times, to the Hampton’s and back, to friend’s apartments, etc. and yet we never opened it. It seemed like a special bottle of wine that I really wanted to enjoy, rather than guzzle along with beer and other beverages on a night of heavy drinking.
He’s very focused on not-so-secretly opening the wine, in this picture. We picked up some Thai food nearby (from Thai Pavilion. It was OK, nothing great).
The wine however, was special and I loved it. This particular wine, made from a white grape, starts out crisp and lightly sweet, “but rounds out as you go,” according to Uproot, and I agree. Even though I’m not quite sure what it means for wine to have notes of “fresh cut grass,” I love the above illustrations they use on all their bottles as a sort of tasting-note guide. Luckily, they’re beginning to offer monthly “Virtual Tastings,” so maybe I’ll be able to learn more. Even if you’re not an expert (which I by no means am) their cute charts (“Flavor Palettes”) make it easy to select a wine that you’ll enjoy. The size of each block tells you how dominant that note is. Who doesn’t love the sound of passion fruit and melon notes in their summer Sauv Blanc?
Since they just explain it so well, here’s what Uproot has to say about this wine: “Here’s proof that Sauvignon Blanc is just so underrated. A crisp, sweet pop followed by a smoothness and a completely dry finish makes our debut 2011 Sauvignon Blanc surprisingly complex and brightly optimistic. Whatever you thought about SB before, think again. We’re all about that. We fermented half in stainless steel for brightness; the other half in oak to smooth out the green notes. Then we blended them back together for a complexity that reflects the best of both worlds. Proving once again that good things come to those who wait an extra three weeks.”