I've seen lots of bottles of Clos du Bois sitting on shelves, in peoples' fridges, even on wine lists. It's a ubiquitous wine - that I've never tasted! So, I thought I'd give it a whirl with the Sonoma north coast sauvignon blanc. It could be awful, it could be a great find...we shall see.
The color is right for a sauvignon blanc, a medium-pale yellow with a flash of green; sort of a straw color. The nose isn't saying much to me. There is some honeydew melon, some honeysuckle, and a bit of a yeasty smell (though I doubt this wine spends much time sitting on the lees), but it's very faint.
In the mouth...it's surprisingly pleasant! Sometimes mass-produced sauvignon blancs take on an off-putting bitterness and something I can't really describe except to say that it's kind of chemically. This doesn't have that. It also doesn't have a ton of acidity, probably because it hails from a relatively warm region, so it's a little flabby. But it actually has a bit of spritz (effervescence) and a nice weight to it, so is rather nice on the palette. I do get some pretty substantial alcohol burn (again, the warm climate at work). Whew! Ever put rubbing alcohol on a cut? Well, don't put this wine in your mouth if you have a canker sore. Trust me.
So the wine isn't particularly balanced in its elements, and the lack of aroma does detract from the overall enjoyment. Is it worth th $14 I paid for it? Eh, maybe. Is it worth drinking if someone hands you a glass? Sure. It would be good for pairing with an all veggie dinner, I think. I give it an 81.
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