Hess MVRK house spotlight
Official Hess Persson Estates tasting film of MVRK Maverick Ranches. Same house, same Maverick Ranches name as this 2024 Sauvignon Blanc.
2024 Hess Collection 'MVRK' Maverick Ranches Sauvignon Blanc
Dave Guffy's Maverick Ranches Sauvignon Blanc with a Viognier lift, nectarine and citrus blossom, a 2024 you can open at twelve dollars.
The 2024 Maverick Ranches is 92 percent Sauvignon Blanc and 8 percent Viognier, all stainless steel: ripe nectarine, lychee, mango, and citrus blossom, now $12.
Hess in a white that stays cold and vivid
Donald Hess built a Napa life on Mount Veeder because he liked rough ground. MVRK Maverick Ranches is the Central Coast chapter, named for that streak. Dave Guffy ferments this 2024 as 92 percent Sauvignon Blanc and 8 percent Viognier in stainless steel. Harvest ran August 27 to September 4. Nectarine, lychee, mango, citrus blossom, a clean snap. This is the Hess white you ice and pour, not a barrel speech.
The house
Donald Hess founded The Hess Collection on Mount Veeder. Maverick Ranches is the maverick lane, named for that taste for rugged sites. Dave Guffy directs the cellar.
The wine
92% Sauvignon Blanc, 8% Viognier. Harvested August 27 to September 4, 2024. Stainless steel. 13.8% ABV. pH 3.4.
The vintage
Early rains, a kind spring, then a late-summer heat wave that concentrated flavor and finished the season early. Hess calls the acidity remarkable.
The drinker
Nectarine and citrus blossom first. Serve 46 to 50 F. No decant. Crab, shrimp, or a green salad.
Nectarine, lychee, then a clean citrus snap
Hess opens on ripe nectarine, lychee, mango, and a hint of citrus blossom. The palate is light yet full of citrus and tropical fruit, balanced by bright acidity. The finish is clean, crisp, and lingering. Viognier is the 8 percent that rounds the middle without turning the wine into a perfume bomb.
Early rains, ideal spring conditions, and a late-summer heat wave brought concentrated flavor and an early finish. Hess bottled a bold, aromatic Sauvignon Blanc with remarkable acidity.
Ripe nectarine, lychee, mango, citrus blossom, citrus, tropical fruit.
Light, 13.8% ABV, bright acidity, stainless steel, 8% Viognier fill.
Clean, crisp, lingering. Serve 46 to 50 F. No decant.
Steel, a little Viognier, no oak costume
Dave Guffy builds Maverick Ranches white as 92 percent Sauvignon Blanc and 8 percent Viognier, then keeps it in stainless steel. Sauvignon Blanc sets citrus, nectarine, and snap. Viognier adds lychee and a rounder middle. No oak means the 2024 stays about fruit and acidity. Harvest ran August 27 through September 4, 2024.
This is the same Maverick Ranches house as the Cabernet, in a steel white you can ice. 13.8% alcohol, pH 3.4, 0.67 g/100 ml acidity.
Serve 46 to 50 F. No decant. Crab, shrimp, or a salad with citrus.
From Mount Veeder to a Maverick white
Donald Hess was drawn to rough ground. Mount Veeder was the first wager. Maverick Ranches is the one that now includes this Sauvignon Blanc.
The Hess Collection was founded on the volcanic slopes of Mount Veeder. Donald Hess wanted New World wine with mountain bones.
MVRK Maverick Ranches is named for that streak. Dave Guffy directs the cellar. The Cabernet made the Paso argument. This 2024 is the steel white from the same house.
Twelve dollars is how you put a Hess name on a Tuesday night without waiting for the red.
Cold glass, citrus, and a little brine
Nectarine and snap want shellfish or a sharp salad. Crab cocktail is the brine match. A green curry or grilled fish is the aromatic one.
Two plates. One chilled crab cocktail. One grilled fish with herb sauce. Both can take this Sauvignon Blanc's citrus.
Serve 46 to 50 F. No decant. A cold glass keeps nectarine and blossom in front of the Viognier.
Chilled Dungeness Crab Cocktail with Lemon Mignonette
Cold crab, lemon, and a sharp mignonette. MVRK white's cleanest landing.
Why it works: Lemon and brine mirror citrus blossom. Sweet crab meets nectarine and lychee without needing oak.
View Recipe for chilled Dungeness crab cocktail (opens in a new tab)
Grilled Fish with Herb Sauce
A hot grill, herbs, and a white with enough acidity to reset the plate.
Why it works: Herb and char meet citrus. Bright acidity keeps tropical fruit from going soft.
View Recipe for grilled fish with herb sauce (opens in a new tab)Put MVRK Sauvignon Blanc in the cart
Dave Guffy, Maverick Ranches, nectarine and citrus blossom. Twelve dollars.
Put it in the cart. This is Hess in steel, priced for a weeknight ice bucket.
