Region: Willamette Valley, Oregon
Grapes: 100% Sauvignon Blanc
Body: Light to medium
Notes: Bright and herby. Fresh lime, white grapefruit, cut grass, and green melon with a zippy, mineral finish. Loire Valley energy from the Pacific Northwest.
Pairing: Oysters, grilled halibut, goat cheese, spring vegetable dishes, or a simple green salad with vinaigrette.
Bow & Arrow Sauvignon Blanc is produced by Scott Frank at his Portland-based winery, one of Oregon's most quietly influential natural wine projects. Frank draws his inspiration squarely from the Loire Valley — particularly Muscadet and Sancerre — and applies that lean, mineral-driven philosophy to Willamette Valley fruit. Grapes are sourced from organically farmed vineyards in the valley, fermented with native yeasts in neutral vessels, and bottled with minimal sulfur and no fining or filtration. The result is an Oregon Sauvignon Blanc that feels more French than Californian — restrained, textural, and built for the table rather than the tasting room. Bow & Arrow has been a cornerstone of the Pacific Northwest natural wine scene since its founding, and the Sauvignon Blanc is one of the best arguments for why Oregon should be producing more of the grape.
Grapes: 100% Sauvignon Blanc
Body: Light to medium
Notes: Bright and herby. Fresh lime, white grapefruit, cut grass, and green melon with a zippy, mineral finish. Loire Valley energy from the Pacific Northwest.
Pairing: Oysters, grilled halibut, goat cheese, spring vegetable dishes, or a simple green salad with vinaigrette.
Bow & Arrow Sauvignon Blanc is produced by Scott Frank at his Portland-based winery, one of Oregon's most quietly influential natural wine projects. Frank draws his inspiration squarely from the Loire Valley — particularly Muscadet and Sancerre — and applies that lean, mineral-driven philosophy to Willamette Valley fruit. Grapes are sourced from organically farmed vineyards in the valley, fermented with native yeasts in neutral vessels, and bottled with minimal sulfur and no fining or filtration. The result is an Oregon Sauvignon Blanc that feels more French than Californian — restrained, textural, and built for the table rather than the tasting room. Bow & Arrow has been a cornerstone of the Pacific Northwest natural wine scene since its founding, and the Sauvignon Blanc is one of the best arguments for why Oregon should be producing more of the grape.
Region: Willamette Valley, Oregon
Grapes: 100% Sauvignon Blanc
Body: Light to medium
Notes: Bright and herby. Fresh lime, white grapefruit, cut grass, and green melon with a zippy, mineral finish. Loire Valley energy from the Pacific Northwest.
Pairing: Oysters, grilled halibut, goat cheese, spring vegetable dishes, or a simple green salad with vinaigrette.
Bow & Arrow Sauvignon Blanc is produced by Scott Frank at his Portland-based winery, one of Oregon's most quietly influential natural wine projects. Frank draws his inspiration squarely from the Loire Valley — particularly Muscadet and Sancerre — and applies that lean, mineral-driven philosophy to Willamette Valley fruit. Grapes are sourced from organically farmed vineyards in the valley, fermented with native yeasts in neutral vessels, and bottled with minimal sulfur and no fining or filtration. The result is an Oregon Sauvignon Blanc that feels more French than Californian — restrained, textural, and built for the table rather than the tasting room. Bow & Arrow has been a cornerstone of the Pacific Northwest natural wine scene since its founding, and the Sauvignon Blanc is one of the best arguments for why Oregon should be producing more of the grape.
Grapes: 100% Sauvignon Blanc
Body: Light to medium
Notes: Bright and herby. Fresh lime, white grapefruit, cut grass, and green melon with a zippy, mineral finish. Loire Valley energy from the Pacific Northwest.
Pairing: Oysters, grilled halibut, goat cheese, spring vegetable dishes, or a simple green salad with vinaigrette.
Bow & Arrow Sauvignon Blanc is produced by Scott Frank at his Portland-based winery, one of Oregon's most quietly influential natural wine projects. Frank draws his inspiration squarely from the Loire Valley — particularly Muscadet and Sancerre — and applies that lean, mineral-driven philosophy to Willamette Valley fruit. Grapes are sourced from organically farmed vineyards in the valley, fermented with native yeasts in neutral vessels, and bottled with minimal sulfur and no fining or filtration. The result is an Oregon Sauvignon Blanc that feels more French than Californian — restrained, textural, and built for the table rather than the tasting room. Bow & Arrow has been a cornerstone of the Pacific Northwest natural wine scene since its founding, and the Sauvignon Blanc is one of the best arguments for why Oregon should be producing more of the grape.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.