The Storm Cellar Sauvignon Blanc 2025
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The Land
Like much of The Storm Cellar's white wine fruit, this Sauvignon Blanc comes from the Grand Valley AVA around Palisade, Colorado's oldest and largest appellation, where the Colorado River moderates a high desert climate of hot days and cold nights. That swing keeps acid levels high even as sugars build, a combination well suited to a grape that depends on tension to stay lively.
The Wine
100% Sauvignon Blanc, 13.5% alcohol, bottled March 2026, with 0.3 g/L residual sugar and 6.3 g/L acidity. Passionfruit, guava and fresh basil lead on a lean, mineral-driven palate that finishes racy and dry. 146 cases produced.
The People
Former Denver sommeliers Jayme Henderson and Steve Steese founded The Storm Cellar in 2017, planting and tending their own vineyard on Sunshine Mesa in Hotchkiss while sourcing additional fruit from vineyards across Colorado's Western Slope. The two work almost entirely in white and rose wine and have built The Storm Cellar into one of Colorado's most recognized producers within a decade of their first vintage.
Food Pairing
The racy acidity works well with a citrusy shrimp ceviche, a Mediterranean chopped salad with feta, grilled halloumi, or a bright vinaigrette-dressed dish.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
Sauvignon Blanc, a white grape of significant character, is believed to have originated in the Loire Valley of France, where it continues to produce some of the world’s most iconic and expressive examples. This variety has also found success in Bordeaux, where it is often blended with Sémillon, as well as in New Zealand, where it has become a signature grape, and many other regions across the globe. Known for its vibrant acidity and distinctive aromatic profile, Sauvignon Blanc often displays a pronounced greenness, with notes of fresh-cut grass, herbaceousness, and sometimes even a touch of jalapeño, depending on ripeness and region. These traits are often supported by citrus fruits like grapefruit and lime, leading to wines that are both refreshing and complex, ranging from steely and mineral-driven to more tropical and fruit-forward styles.
