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Emmolo Sauvignon Blanc 2013

Sauvignon Blanc from Napa Valley, California
  • WW91
12.8% ABV
  • WW92
  • WW91
  • WW91
  • JS90
  • WE90
  • WE91
  • WE90
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4.1 8 Ratings
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4.1 8 Ratings
12.8% ABV

Winemaker Notes

Light and soft-bodied, the 2013 vintage offers a firm aciditybalanced with a stark, steely flavor. Aromas are fresh andclean, evoking the scent of early morning after a first rain,with a hint of honeysuckle and underlying notes of tangerineand wet stone. The wine enters the palate with a crisp yet softquality, flowing into flavors of flower blossom and endingwith a mouthwatering finish of fresh-squeezed grapefruit.A long-lasting, zesty minerality leaves the sensation of bothsubtlety and brightness.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
A marriage of the Rutherford and Oak Knoll AVA's, the 2013 Emmolo Sauvignon Blanc is simply super; tantalizes the senses with its fuzzy peach and core fruit nuances, dazzles the palate with its balance and sophistication. Winemaker/Proprietor Jenny Wagner keeps the trueness of the varietal intact as she lets the vineyards speak for themselves. This wine is a great candidate to pair with smoked mussels off of the grill.
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Emmolo

Emmolo

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Emmolo, Napa Valley, California
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Jenny Wagner has taken the reins of Emmolo (m – oh – low) Winery from her mother, Cheryl Emmolo, the owner and founder of this lovely Rutherford estate.

Jenny Wagner's family has a long-standing history in Napa Valley beginning with her great-grandfather, Italian immigrant, Salvatore Emmolo, who planted grapevines and started a grapevine rootstock nursery in Rutherford in the 1920s. He grew and sold phylloxera-resistant vines – the same "resistant" vines that saved the wine industry from the devastating vinifera louse of the late 19th century. His son, Frank Emmolo, ran Emmolo Nursery and built a strong following among Napa Valley grape growers, becoming the leading supplier to Napa Valley vintners for five decades.

After becoming established grape growers, the Emmolos opened up Palermo Winery in 1934, named after the city from which they emigrated. The winery operated for less than a decade, closing due to the public's lack of interest in wine. As things worked out, the family sustained the land over the years and tossed their hat into the ring again, with Cheryl Emmolo establishing the building as Emmolo Winery. Now Jenny Wagner will continue the family legacy of farming vines and making Emmolo wine in the original winery built by her great grandfather in 1934.

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.

SWS366925_2013 Item# 133097