With a lively display of citrus, tropical passion fruit and ripe pear, the 2016 Wildwood Estate Vineyard Sauvignon Blanc captures the personality of this vineyard. In the glass, more subtle nuances of lemon verbena, minerals and toasted almond are revealed. The notably silky texture on the palate, which comes from the vineyard as well as from yeast contact, distinguishes this wine. Subtle hints of toasted oak spice from new oak barrels heighten the aromas and linger on the finish.
“From the Wildwood vineyard, the 2017 Sauvignon Blanc Rutherford (100% Sauvignon Blanc) was barrel fermented and aged in 23% new oak and the rest in stainless steel for five months. It opens with gregarious note of ripe peaches, passion fruit and pink grapefruit with touches of lime zest and wet slate. Medium to full-bodied, it delivers mouth-filling citrus and tropical fruit flavors with a very frisky finish.” - Lisa Perrotti-Brown, Wine Advocate, October 29, 2018
While Napa Valley received about two-thirds of normal rainfall, the effect of the three previous years of drought resulted in smaller clusters and grapes. The small crop and high skin-to- juice ratio gave the wine excellent concentration. Waves of warmer and cooler temperatures typified the vintage, however overall temperate weather made for a relatively easy growing season. Ideal temperatures during flowering in May provided for better fruit-set than in 2015. Although yields were still slightly below average, quality was fabulously high.
Our Wildwood Vineyard’s Sauvignon Blanc vines, rooted in alluvial soils derived from volcanic and sedimentary rock 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.
We hand-harvested the grapes in the early morning and then gently pressed the whole clusters as soon as they arrived at the winery. We fermented 77 percent in stainless steel tanks to emphasize fruitiness, with the balance in new French oak barrels for complexity. Both portions were then aged on the yeast lees (sur lie) for five months, with frequent stirring, to enhance the wine’s silky, creamy texture.