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Cultivar Napa Valley Sauvignon Blanc 2016

Sauvignon Blanc from Napa Valley, California
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    Winemaker Notes

    Sourced from various appellations from within Napa Valley, this Sauvignon Blanc is very aromatic, with peach and nectarine fruit complemented by distinctive floral aromas. Stainless steel fermentation allows the wine to remain crisp and refreshing yet still having length on the palate.

    A perfect addition to any meal on a warm summer day, this would pair nicely with garden salads and grilled fish.

    Critical Acclaim

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    Cultivar

    Cultivar

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    Cultivar, Napa Valley, California
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    Distinguished Vineyards, Quality Wines with Distinctive Characteristics. Cultivar Appellation Wines showcase the true characteristics of Napa Valley’s distinct microclimates and terrains by choosing from only the best vineyards throughout the Napa Valley. Take a tour of the Cultivar Appellation with their small batch, appellation specific wines that highlight the distinctive characteristics of the terroir in the Cultivar Wine Club.

    Cultivar Wines was started by Jody Harris, and Gingy Harris Gable, founders of Caspar Estate Wines. The Estate is a 25 acre property located above the Napa Valley in the Rutherford Appellation. It has been family owned and operated since 1960, practicing organic and sustainable farming techniques to preserve, protect and maintain the environment. The property, which now contains fruit trees, over 800 Mission olive trees and about a quarter million honey bees, is an ideal setting for growing grapes, too. About 13 acres of vineyards were planted for Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes. Caspar Estate wines express the unique terroir of the land, with firm tannins, fresh acidity, and remarkable structure. With 400-500 cases produced annually, Caspar Estate wine is offered by Allocation only. Click here to learn more.

    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.

    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 here 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-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

    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 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.

    RVLCU16SBN_2016 Item# 336526