Our Sauvignon Blanc is made exclusively from our Rutherford estate fruit. By pressing the clusters whole and fermenting the wine primarily in stainless steel, we captured the aromas of lemon lime, guava and pineapple. Bright acidity and notes of spice add balance to this wine. We selected a Stelvin closure for our Estate Sauvignon Blanc to enhance the freshness and ensure the quality of this wonderful ready-to-drink wine.
Direct from our home vineyard, the 2019 Rutherford Estate Sauvignon Blanc displays incredible terroir and grace. The vineyard surrounds our winery in Rutherford, and shows the most tropical fruit expression of the three Sauvignon Blancs we produce. Lychee, pineapple, and mango go hand in hand with orange citrus flavors. The bright, vibrant aromas and flavors are filled with high floral notes, and lower stone fruit character. Partial barrel fermentation gives a nice creamy texture, and lends a bit of spice and tastiness. Bracing acidity rounds out the profile, and creates a warm weather wine that is as desirable in the summer as it is in the winter.
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.