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100 Point Rating Guide

96-100 Extraordinary A wine of finesse, complexity, and expression. True to variety and region. Perfect balance of flavors with a long finish.
90-95 Excellent True to variety and region, with terrific complexity and balance. While not a wine for the ages, a superior example.
85-89 Good Meets your expectations, with sound flavors and balance. Might have limited complexity or be short on the palate. A sound wine.
80-84 Average Drinkable, might not have as much varietal character. Simple flavors, no flaws, but nothing special.
75-79 Below Average Might contain one flaw, simple straight-forward flavors, off-balance, unpleasant.
60-74 Undrinkable, Flawed Contains significant flaws. Unpleasant, not commercially acceptable.
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11 User Reviews

88
points

2005

$4.99

Cost Plus

Nov 02, 2007

Light and refreshing, with lots of honey on the nose, with whiff of apples, bursting with pink grapefruit after the first sip.
A simple sav blanc, but can't beat it for the price.

WineBratSF
33 reviews

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2/2 users found this review helpful.   I found this review:

80
points

2006

$7.99

Trader Joes

Mar 31, 2007

Aerated color. Honey floral nose. Acid/grainy taste -- as in vodka. Not enough character to balance the ethanol.

Joe
25 reviews

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0/0 users found this review helpful.   I found this review:

84
points

2006

$7.99

Trader Joes

Mar 31, 2007

Very fruity, dry ... nothing inspiring. Thin taste, but the fruity nose seems to save it.

Roman
7 reviews

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0/0 users found this review helpful.   I found this review:

92
points

2006

$7.99

Trader Joes

Mar 31, 2007

Apples and melon off the bat. Honeydew melon. Sweet at first but finishes crisp. Key lime, grassy notes at the end. Juicy oranges. Crisp & Refreshing but still well balanced, makes my mouth water.

WineBratSF
33 reviews

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0/0 users found this review helpful.   I found this review:

85
points

2006

$7.99

Trader Joes

Mar 31, 2007

Good nose, nice mouthfeel. Longer finish than other tasted sauv blancs

shoester
8 reviews

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0/0 users found this review helpful.   I found this review:

78
points

2006

$7.99

Trader Joes

Mar 31, 2007

Tastes like a large charred chili. Light color but big taste. (Kai)

Anonymous
74 reviews

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0/0 users found this review helpful.   I found this review:

87
points

2006

$7.99

Trader Joe's

Mar 31, 2007

Nice and dry, very smooth, not too tropical or acidic/citrusy.

AndyH
147 reviews

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0/0 users found this review helpful.   I found this review:

84
points

2006

$7.99

Trader Joes

Mar 30, 2007

Lilies and more lilies on the nose. Tastes very similar to the Merryvale Starmont Sauv Blanc. Very mild flavor. Fleeting finish is clean. Not overpowering.

Sofya
8 reviews

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0/0 users found this review helpful.   I found this review:

82
points

2006

$7.99

Trader Joes

Mar 30, 2007

Color is like the sun in early morning. Peachy sweet/damp on the nose. Tastes light, lithgly bitter at the end, but a brush of strawberries. (Diana Lee)

Anonymous
74 reviews

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0/0 users found this review helpful.   I found this review:

87
points

2006

$7.99

Trader Joes

Mar 30, 2007

Herbal and Pungent. Tangy and strong, did this blind and thought it might be an NZ. Notes of green tea.

John
154 reviews

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0/0 users found this review helpful.   I found this review:

79
points

2006

$7.99

Trader Joes

Mar 31, 2007

Tastes rather acidic, flavor is sparse. Overall, a bit dry and flat

jonthenonwineguy
3 reviews

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0/2 users found this review helpful.   I found this review:

Forum Posts (1 topic, 1 post)

Captain Caveman
28 posts

Nov 02, 2007
6 months, 2 weeks ago

1Aerated vs. Oxidized

Reading through some of the reviews on the Geyser Peak Sauvignon Blanc here, and I feel compelled to point something out.

Aerated, is a word with good connotations, meaning the wine has been allowed to combine with air in the glass or decanter. Aeration should have little to no impact on the color of a wine, and is recommended for most young tannic red wines and older wines which have been cellared for long periods.

Oxidation, on the other hand, means that the wine was exposed to air at somepoint before the wine was served, either in the vignerons cellar, or in the bottle. Usually this is a perjorative term for most dry reds and whites, and indicates a faulty bottle seal or sloppy winemaking, depending on whether the fault is present in just one sample, or the entire production. This is usually the cause of some white wines developing a very deep gold color, usually associated with an unpleasant funkiness or overly reductive notes on the nose.

In certain wines, like Madiera, some Spanish Sherry, Maury, and Colheita oxidation can be a positive quality and is intentionally encouraged by the bottller, and therefore is not a fault in the wine.