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
Aging: 5 Months, 63% Stainless Steel Tanks, 37% New French Oak, 10% Stainless Steel Barrels
Varietal Composition: 96% Sauvignon Blanc, 4% Semillon
Production: 850 cases
Perfect ripeness fostered by the classic 2013 vintage gave our Rutherford Estate Sauvignon Blanc its rich fruit intensity, incredibly opulent texture and gorgeous balance. Heady plumeria blossom, mango and spiced baked apple aromas reflect both the vineyard personality and new French oak barrels. The flavors explode in vivid layers of pineapple guava and lemon custard, laced with an intriguing minerality. Aging on the yeast enhanced the silky texture and weight on the palate. Considering it one of the best Sauvignon Blanc wines that they’ve ever made, 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 2013 vintage even surpassed the highly touted 2012 vintage in grape quality. A very low-rainfall winter was followed by a dry, warm spring and nearly ideal summer. These factors resulted in balanced vine canopies, excellent fruit set and small, concentrated grapes. Perfect weather throughout harvest—fostering intense, beautifully balanced and expressive wines—crowned the vintage.
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.