Winemaker Notes
At 85% of the blend, Sauvignon Blanc anchors the wine with lush flavors and zesty acidity. Malvasia introduces notes of citrus flower and jasmine that are beguiling and Chardonnay brings a creamy mouthfeel finish and notes of Bosc pear and apple.
Pair with grilled chicken seasoned with fresh rosemary.
Blend: 85% Sauvignon Blanc, 8% Malvasia, 7% Chardonnay
Professional Ratings
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Jeb Dunnuck
Light gold-hued, the 2023 White Blend Soliloquy has a wonderfully pure, perfumed nose of ripe tropical fruits, spice, and white flowers. This carries to a medium-bodied white that's balanced and has a layered, nicely textured mouthfeel, good acidity, and a great finish. Based on 85% Sauvignon Blanc and the balance Malvasia and Chardonnay, it’s going to shine on the dinner table over the coming 2-3 years.
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Wine Spectator
A pretty, delicate mix of peach, pear and apple flavors is accented by a fragrant thread of white flowers, wildflower honey, candied ginger and lemon verbena, all set against mouthwatering, vivid acidity and a sleek frame. Sauvignon Blanc, Chardonnay and Malvasia.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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.