Winemaker Notes
The 2018 Silverado Miller Ranch Sauvignon Blanc is a bright and spritzy wine, with light aromatics of grapefruit, pineapple, and kiwi. Passionfruit, mango and lemon curd flavors burst through this well-balanced wine with bright acidity and hints of lime zest and tangerine on the finish.
Professional Ratings
-
Tasting Panel
Located south of Yountville, this land was first planted to vines in the 1870s. Silty, cool, and deep soils helped bring out the aromatics in this Sauvignon Blanc with 5% Sémillon, among them glorious hints of honeysuckle and white pear. The palate’s fruit expressions are tropical with a squeeze of lime, and an earthy bite lingers on the finish, rounding out the character of this demure but tangy white.
-
Wine Enthusiast
Blended with 5% Sémillon, this wine is lushly aromatic in jasmine, flint and dried herb. A tiny hint of fresh-cut grass nips at the edge of the light-bodied palate, with fresh apricot and peach at the core. Editors’ Choice
-
Wilfred Wong of Wine.com
COMMENTARY: The 2018 Silverado Vineyards Miller Ranch Sauvignon Blanc shows the excellence of the Yountville AVA. This wine defines the grape variety with its spot-on flavors and elegance in the finish. TASTING NOTES: This wine deftly combines attractive savory spices, some herbs, and a tang in its aromas and flavors. Pair with grilled crab cakes and sweet red peppers. (Tasted: February 21, 2020, St. Helena, CA)
-
James Suckling
A fresh, tangy style with lemon and lime aromas and flavors. Medium body, bright acidity and a crisp finish. Easy-going. 95% sauvignon blanc and 5% semillon. Drink now. Screw cap.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.