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CADE Napa Valley Sauvignon Blanc 2017

  • WW92
  • RP90
750ML / 14% ABV
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4.2 8 Ratings
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4.2 8 Ratings
750ML / 14% ABV

Winemaker Notes

The 2017 Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. On the palate, there are more vibrant citrus, melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. The Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting the wine in stainless steel, French oak, and concrete, CADE is also building layers of complexity in the wine. The barrel fermentation adds texture, density, and viscosity to the mid-palate of the wine. The concrete adds a touch of flint and minerality to the finish of the wine as well as adding some mid-palate richness. The stainless steel fermentation preserve the natural Sauvignon Blanc aromatics and the vibrant acidity and crispness.

Blend: 94% Sauvignon Blanc, 3% Sauvignon Musque, 2% Semillon, 1% Viognier

Critical Acclaim

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WW 92
COMMENTARY: When I look at fine wine dining moments and white wines, I often choose Napa Valley Sauvignon Blancs over most other growing regions in the world. These wines are often incredibly delicious, and so it has come to pass that the 2017 Cade Sauvignon Blanc is currently one of my favorites. TASTING NOTES: This wine is delicious and superbly balanced. Its aromas and flavors of ripe citrus and a hint of chalkiness make it a perfect foil for a plate of raw oysters. (Tasted: August 31, 2018, San Francisco, CA)
RP 90
The 2017 Sauvignon Blanc is composed of 94% Sauvignon Blanc with 3% Sauvignon Musque, 2% Sémillon and 1% Viognier. It features zesty notes of lemon and lime peel with nuances of crushed rocks, struck match and oyster shell. Medium-bodied with a wonderful racy line supporting the intense citrus and stony layers, it finishes on a lingering mineral note.
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CADE

CADE Estate

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CADE Estate, California
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With a shared vision, Gavin Newsom, Gordon Getty and John Conover imagined the addition of a complementary estate vineyard to the valley floor terroir of their Oakville estate at PlumpJack Estate Winery. In 2005, that dream came to fruition in the form of a 54-acre estate, elevated high above the fog line, on the dramatic slopes of Howell Mountain – it would become CADE Estate Winery. Given the opportunity to build the winery from the ground up, Newsom, Getty and Conover were committed to constructing a state-of-the-art winery that would pay tribute to the land, both aesthetically and ecologically. This commitment would go above and beyond the standard benchmark of environmental responsibility, especially in the world of wine. The end goal, to construct the first CCOF (California Certified Organic Farmers) organically farmed, LEED (Leadership in Energy and Environmental Design) Gold Certified Estate Winery in the Napa Valley. The two-fold commitment initiated in the vineyards with a painstaking program of natural cultivation to convert the vineyards to organic farming practices. “Change is good, green is good, organic is good,” says CADE partner John Conover about the estate’s environmentally proactive approach to winemaking. “We’re doing it because it’s the right thing to do as stewards of the land.

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Napa Valley

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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. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific 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 reds 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. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier 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.

NDF31410_2017 Item# 419116