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Duckhorn Sauvignon Blanc 2012
Blend: 83% Sauvignon Blanc, 17% Semillon
Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent almost forty years establishing itself as one of North America’s premier producers of Napa Valley wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978 to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today.
Fundamental to this tradition was the early, pioneering decision by Duckhorn Vineyards to focus on the production of Merlot. Though many Napa Valley wineries were using Merlot as a blending grape in the late seventies, few were exploring the potential of this varietal as a standalone wine. A great fan of Merlot since traveling to St. Emilion and Pomerol, Dan Duckhorn felt that this elegant varietal was underappreciated in North America. “I liked the softness, the seductiveness, the color,” says Dan, “the fact that it went with a lot of different foods; it wasn't so bold, didn't need to age so long, and it had this velvety texture to it. It seemed to me to be a wonderful wine to just enjoy. I became enchanted with Merlot.”
Dan also believed that the American palate was undergoing a gradual but dramatic shift, moving away from jug producers toward quality varietal wine. This conviction made the timing perfect for the introduction of Duckhorn Vineyards’ Napa Valley Merlot.
The quality of Duckhorn Vineyards wines has always been based on a commitment to selecting the finest fruit. Whether carefully sourcing grapes from top sites in the Napa Valley or committing itself to establishing a world-class estate vineyard program, the winery was built on the belief that great wines begin in the vineyard. At Duckhorn Vineyards this has always meant an emphasis on site and terroir. Beginning in 1988, hand-selected Napa Valley properties were purchased for the estate vineyard program, guaranteeing a consistent source of high quality fruit, year after year.
Today, the winery’s seven estate vineyards are located in alluvial fans of the Napa Valley and on the coveted slopes of Howell Mountain. The shallow and rocky alluvial soil drains easily, forcing the vines to send roots deep in search of water. The rocks retain the day’s heat, bringing relief to the vines during cold spring mornings and foggy summer nights. Because of its topography, soils, and climate, Howell Mountain has distinctly different grapegrowing conditions than the valley floor. Often during summer months, the maritime fog seeping into the Napa Valley below will not reach the mountaintop, giving more sunlight and moderate temperatures. As a result, winemaker Renee Ary has numerous vineyard blocks to choose from, each offering markedly different flavor profiles.
For nearly four decades, the commitment to crafting wines of distinction has remained at the heart of the Duckhorn Vineyards philosophy. As its Napa Valley estate properties continue to mature under Renee’s stewardship, the winery will continue creating world-class wines from exceptional vineyards.
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.
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.
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.
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.