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Cliff Lede Sauvignon Blanc 2010

Sauvignon Blanc from Napa Valley, California
  • WE90
14.7% ABV
  • WW90
  • WW91
  • TP90
  • WS92
  • W&S92
  • WS92
  • CG91
  • WS90
  • WS92
  • CG92
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14.7% ABV

Winemaker Notes

Gravenstein apple and Meyer lemon greet the nose with floral, high notes of peach blossom. Pineapple and lychee are supported by fine-tuned minerality. A luscious mid-palette expands into a rich and long finish.

Blend: 99% Sauvignon Blanc, 1% Semillon

Critical Acclaim

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WE 90
Wine Enthusiast
A fine, crisp Sauvignon Blan, offering lots of sweet citrus fruits, honey and spcies that venture into real complexity. The flavors of tangerines, Aisan pears, Meyer lemons and green apples are rich and intricate, brightened by fine acidity.
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Cliff Lede

Cliff Lede Vineyards

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Cliff Lede Vineyards, Napa Valley, California
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Established in 2002, Cliff Lede Vineyards encompasses 60 acres in the famed Stags Leap District of Napa Valley. Owner Cliff Lede, viticulturist David Abreu, winemaker Kale Anderson and consulting winemaker Philippe Melka have come together to form an unrivalled team, making the most of this remarkable property. Their state-of-the-art gravity-flow winery boasts a berry-by-berry sorting system and conical tanks commissioned using a design inspired by the tanks of Chateau Latour. One tank per vineyard block ensures each lot evolves at its own pace and acres of caves with single-layer barrel storage ensure access to each barrel at all times. The winery produces Sauvignon Blanc and Cabernet Sauvignon. Their flagship, Poetry Cabernet Sauvignon, is crafted from the steep hillside portion of the estate.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

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. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

STC706026_2010 Item# 110935