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.
Food Pairing: Fabulous with salads, seafood and fresh-water fish, pork and poultry
Perfect ripeness fostered by the classic 2012 vintage gave our Rutherford Estate Sauvignon Blanc its rich fruit intensity, incredibly opulent texture and gorgeous balance. Aging on the yeast enhanced the silky texture and weight on the palate. Our winemaking team suggests pairing it with buttery white cheese spread on a warm baguette, prawns sautéed with citrus zest or sashimi salad.
We made this wine from our 12-acre estate vineyard, which surrounds our winery in the center of Napa Valley. Planted in 2003, this Rutherford American Viticultural Area (AVA) site on the west side of the valley has Maxwell series clay loam soils. We closely spaced the vine rows to increase competition for soil nutrients and trained them with vertical shoot positioning for optimum sun exposure on the fruit. The vines are grafted to clone 1 for balanced acidity and rich flavor.
The relaxed, high-quality 2012 harvest was a winemaker’s dream. The ideal growing season—well-timed rains, no frost during budbreak, and perfect weather for bloom, berry-set and ripening—was textbook Napa Valley. Long stretches of sunny days coupled with foggy nights gave this 2012 Cabernet Sauvignon exceptionally rich, expressive flavors and impeccable balance. We had no weather pressures, from either pending rains or excessive heat, to rush the harvest. Instead we had the luxury of waiting until the grapes reached absolutely perfect maturity.
We hand harvested the Sauvignon Blanc grapes into half-ton bins in the cool early mornings. Due to variations in rootstock and row orientation, each block was picked and fermented separately to increase complexity. We used three techniques to achieve this wine’s silky texture and array of flavors. After whole-cluster pressing, we barrel fermented and aged 37 percent of the wine for complexity and optimum yeast contact. Of the barrel-fermented portion, 27 percent of the juice went into new French oak barrels for spicy oak nuances, while 20 percent fermented in concrete eggs and 10 percent in small stainless steel barrels. To highlight the vibrant fruit expression of our estate vineyard, we cold fermented the balance (63 percent) in stainless steel tanks. All the wine was aged sur lie with bâtonnage (stirring) to enhance the texture during five months of aging.