Captures the flavor profile of Sauvignon Blanc grapes grown in the Rutherford AVA, in the center of Napa Valley. Fermented with three different techniques to capture fruit character and develop complexity. Aged sur lie with frequent stirrings for a silky mouthfeel. Semillon (for melon notes and texture) and Muscat (for floral perfume) completed the blend.
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.
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.
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.
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.