Captures the flavor profile of Sauvignon Blanc grapes grown in the Rutherford AVA, in the center of Napa Valley. We aged the wine sur lie (on the yeast lees) for creamy nuances and texture. Semillon, for melon notes and a silky mouthfeel, completed the blend. Our favorite pairings include fresh greens with warmed goat cheese, sautéed scallops, grilled fish or chicken, and angel hair pasta with basil pesto.
“A delicious, fruity white with aromas and flavors of sliced apples and pears. Medium to full body. Dried pear and apple flavors. Outstanding. Shows some structure, too. 97.5% sauvignon blanc with a dash of semillon and muscat. Drink now. Screw cap.” - James Suckling, February 2020
Fresh and lively with vibrant lemon citrus aromas alongside hints of white peach, lychee, white pepper and floral honeysuckle blossom. On the palate the wine is crisp and refreshing with zesty mouthwatering acidity balanced perfectly by the richer, creamier, round mouthfeel that leads to flavors of lemon meringue, citron crème, perfumed white jasmine and fresh Granny Smith green apple. Full of depth, complexity and layers of nuisance, this Sauvignon Blanc exhibits the true elegance of a Napa Valley Sauvignon Blanc, finishing long, dry and perfumed. A perfect palate-pleaser for the warmer temperatures ahead and a great accompaniment to pairing with food.
Near ideal growing conditions greeted the Napa Valley region after plentiful winter rains fed vineyards and filled area reservoirs. Mild spring weather led to early bloom and flowering and steady, warm temperatures allowed vineyards to thrive throughout the season. These ideal growing conditions were followed by a long, slow harvest which allowed the winery to vinify wines at a gentle pace. The 2018 vintage wines are of the highest quality with beautiful color concentration, bright aromas with depth of flavor and excellent acidity.
This Sauvignon Blanc shows a true sense of place, coming from outstanding sites in the Rutherford American Viticultural Area (AVA), with the majority from our own estate vineyards. Rutherford, which is located in the heart of Napa Valley, has the perfect climate and soils that are ideal for Sauvignon Blanc and Semillon. Small lot selections from vineyards in Oakville and Calistoga complete the wine. Each block was picked at its peak maturity and fermented separately to increase the complexity of the wine.
We pressed the grapes as whole clusters and then fermented the juice in a combination of stainless steel tanks (80 percent) and small barrels (20 percent, of which 10% was new French oak). The tank-fermented wine captured Sauvignon Blanc’s lively fruit expression, while the barrel-fermented portion enhanced lees contact during the sur lie aging; toasty oak nuances, and a rich layer of complexity in the blend. Bâttonage during the four months of sur lie aging developed the wine’s silky texture.
Growing up in the San Francisco Bay Area, David was the first member of his Italian-American family to attend college, enrolling at the University of California, Davis, where he earned degrees in Viticulture & Enology as well as Italian in 1998. He discovered winemaking after some persuasion by a fellow schoolmate to take an Introduction to Winemaking course and recalls the experience as being, “very difficult but also challenging and fascinating. It was truly the right place at the right time.” Prior to graduation, the Hayward native moved to Barbaresco, Italy to gain in-the-field cellar experience and fell in love with the old-world style of craftsmanship, before returning to the US to work as a protégé under respected winemaker Ray Einberger in Washington State.
|Oak Treatment||A combination of stainless steel tanks (80 percent) and small barrels (20 percent, of which 10% was new French oak).|
|Blend||97.5% Sauvignon Blanc, 2% Semillon and .5% Muscat|
|Case Production||8145 cases|