Taub Family Vineyards Sauvignon Blanc 2018
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Pale lemon-green color. On the nose, tropical fruit, citrus, and pineapple with floral hints. The palate shows nuances of melon, pear and citrus with a firm acidity and a smooth lingering finish.
This wine is a very food friendly, especially for appetizers such as grilled vegetables, soft cheeses, fragrant salads and seafood.
Blend: 92% Sauvignon Blanc, 8% Semillon
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Wine Spectator
Light and elegant, with a note of peach blossom in the background and plenty of fresh lemon sherbet details. White pepper and tangerine flavors linger on the juicy finish. Drink now.
Taub Family Vineyards was born out of a dream four generations in the making. Marty Taub played an instrumental role in the wine business from the early 1930s, and his son David built upon his dream. Marc D. Taub, the third generation, grew up with a deep appreciation for the art of winemaking and had a vision of one day making his own wines. This came to fruition in 2013, when Marc, who today works side by side with son Jake, acquired Napa Valley producer Heritance – which later evolved to Taub Family Vineyards.
Taub Family Vineyards represents some of the best sites in St. Helena, Rutherford, Oakville, Yountville, Mount Veeder, and Howell Mountain. Through a relationship with Andy Beckstoffer, the Taub family has been excited to have access to the incredible vineyards of Beckstoffer Vineyard Georges III and Beckstoffer Missouri Hopper producing Cabernet Sauvignons since 2012.
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.