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Vintage 2016
Wine Type White
Varietal White Blend
Region Napa Valley
Winemaker Harry Hansen
VARIETAL COMPOSITION: 89% Sauvignon Blanc, 11% Viognier
VINIFICATION: Aged 9 months in 39% French oak barrel (23% new), 16% French oak puncheon and 45% stainless steel barrel

Tasting Notes

Alluring and complex, with a sensuous offering of tropical fruits, white flowers and subtle spice. The nose starts modestly but grows with ripe lemon, white peach and orange blossom followed by notes of toast and white pepper. On the tongue, lemon bursts forward with pineapple and other tropical fruit, with undertones of vanilla. The finish is bright and zingy and mellows with vanilla and subtle spices in its length.

Vintage Notes

The extended drought caused concern as the 2016 growing season began, but welcomed winter rain hinted at the relief to come. Following a relatively dry January significant rainfall arrived in February, along with mild temperatures. Bud break was early, but was slowed by heavy April showers. While still early by historical standards, picking began about a week later than 2015, in mid-September. A traditionally sized harvest followed the lighter vintage of 2015, and the extended mild season helped balance the acids and add complexity to the fruit.

Vineyard Notes

We crafted this wine from some of our finest Sauvignon Blanc blocks, primarily from our Calistoga estate vineyards. Located at the northern end of Napa Valley, these vineyards experience warm days with a cool snap each evening. Perfect for this varietal, these conditions encourage a lush, ripe character and fragrant aroma development. The Viognier was sourced from the famous Robert Young Vineyard, located in the north central Alexander Valley of Sonoma County.

Winemaking Notes

Our Winemaker’s Select White Blend is the culmination of our finest grapes, combined with meticulous winemaking and extensive blending. “The goal with this wine is to create an exquisite balance between fruit expression, rich mouthfeel and an elegant oak impact,” says Winemaker Harry Hansen. We used small-lot barrel fermentation for a majority of the wine, stirring the lees every two to three weeks. This warmer fermentation in lightly toasted barrels brings out rich tropical notes in the Sauvignon Blanc and leaves complex layers of spice.
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