This Sauvignon Blanc Captures the personality of our Wildwood Estate Eineyard, located on the east side of the Rutherford AVA, along the Silverado Trail. Opulent tropical and stone-fruit flavors highlight this limited bottling. Barrel fermentation and sur lie aging in French oak added sweet spice complexity and texture.
Varietal Composition: 100% Sauvignon Blanc
Aging: 5 months, 50% New French Oak, 50% Stainless Steel Tanks
Production: 274 cases
A unique expression of Rutherford terroir, our Wildwood Sauvignon Blanc captures the personality of a single small block of vines in our estate vineyard on the east side of Napa Valley. This premier release displays ripe pear, pineapple, nectarine, passion fruit and warm-apple-pie notes in the aromas and opulent, silky flavors. Partial barrel fermentation and sur lie aging in new French oak barrels enhanced its texture and sweet cinnamon spice complexity. With its impeccable balance of crisp acidity and sumptuous fruit expression, this wine is a great match for seared ahi, crab salad or warmed medallions of goat cheese.
This wine beautifully demonstrates the effect of terroir on Sauvignon Blanc flavors within the Rutherford American Viticultural Area (AVA). Our Wildwood Sauvignon Blanc vines, rooted in volcanic soils on the east side of Napa Valley along the Silverado Trail, yield a strikingly different wine than our Rutherford Estate Sauvignon Blanc vines, which are planted in west-side alluvial soils. The Wildwood vines produce wine with such unique flavors that we believe it merits a special bottling.
For the second consecutive year, Napa Valley experienced one of the latest harvests on record, following a cool growing season. A wet winter and spring continued into mid-June, causing some shatter during bloom and smaller crops in many vineyards. While the steadily cool temperatures caused periods of anxiety for winegrowers and winemakers alike, our Sauvignon Blanc led the harvest with excellent quality, showing well-developed varietal flavors and outstanding balance.
We hand picked the grapes in the early morning and then gently pressed the whole clusters as soon as they arrived at the winery. After allowing the juice to settle, we fermented half of it in stainless steel tanks to emphasize fruitiness and half in new French oak barrels for complexity. Both portions were then aged sur lie for five months, with frequent bâtonnage, to enhance the wine’s inherent silky texture.