Shop All Wines

checkout View Cart ()


69% Sauvignon Blanc
31% Semillon


Columbia Valley AVA


Drink Now or Age 3 to 10 Years


Phinny Hill
Conner Lee

2022 Chaleur Blanc

The 2022 Chaleur Blanc is bright, energetic and, on its release date, possesses wonderful tension.  More prominent than recent vintages, classic Sauvignon Blanc notes of gooseberry lead on the nose, followed by whiffs of green apple, apricot and white flowers.  The palate has flavors of lemon brioche and peach-infused mascarpone, buttressed with flinty, mineral qualities.  The finish is round and defined by its length and enticing freshness.  Enjoy now or cellar for 10+ years to experience the complexity and evolution of this beauty.


Sold Out

No additional discounts apply.

94 Points

— Owen Bargreen

94 Points

“This edition of the ‘Chaleur Blanc’ combines 69% Sauvignon Blanc with the remainder Semillon. Showing a deep color, this offers roasted hazelnuts on the nose with bright pear and starfruit tones. The palate is marvelously textured with showing good viscosity and weight without coming off as heavy. Very youthful and finesse-driven, this is beautiful wine to cellar over the next ten years. Drink 2023-2033” – Owen Bargreen

March 2023

Additional Scores:


James Suckling


Wine Spectator



Pairing Suggestion

Seared Sea Scallops — We recommend pairing Chaleur Blanc with lighter fare, including shellfish, chicken, or arugula-based salads.

Behind the Wine

2022 Chaleur Blanc

Crafting a white Bordeaux-style blend was unheard of in Washington when the winery first created Chaleur Blanc. A blend of Sauvignon Blanc and Sémillon, this wine is fermented sur lie in French oak barrels, imparting a memorable “crème brulee” finish. Served at the White House over three administrations and rivaling its French counterparts in quality and exceptional value, Chaleur Blanc has become one of the winery’s most influential blends.

Download Tech Sheet


Sagemoor Vineyards is home to a 1982 planting of Sauvignon Blanc that is a mainstay of Chaleur Blanc.


Whole cluster pressed, fermented in 90% French oak (60% new) and 10% stainless steel with partial native yeast, and aged 7 months on lees.