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Farella La Luce Estate Sauvignon Blanc 2017

  • WW93
750ML / 13.5% ABV
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  • JS93
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750ML / 13.5% ABV

Winemaker Notes

Sauvignon Blanc is one of our favorite refreshments -- crisp, fresh and lively. We have subscribed to this style for 30 years from the same block on our vineyard estate. We keep 15 – 20% of our Sauvignon Blanc grapes, the remainder going to Lail Vineyards, Realm Cellars and Tournesol. Our estate-bottled Sauvignon Blanc bears the name “La Luce,” an homage to this wine and our Italian heritage, but in particular to our founder, Frank Farella (alive and well!) and his passion for our vineyard and the spectacular sunsets, we enjoy from our west-facing site on an almost daily basis. He produced the first Sauvignon Blanc from our vineyard in 1985. Many Napa Valley Sauvignon Blancs are made with an attempt at richness and complexity but, too often, resulting in wines that are better compared to their Chardonnay cousins. The key to a lively Sauvignon Blanc is harvesting at the lowest sugar level in the ripeness window and a cold fermentation with Champagne yeast below 50 degrees Fahrenheit. We also ferment in a stainless steel tank and minimize the handling of the wine, again to maintain freshness. In the end, our Sauvignon Blanc is best compared to the light, fresh, relatively low alcohol white wines commonly found in Northern Italy. We have been amazed at the ability of those wines to refresh and not dull the senses due to their low alcohol and high acidity. It is difficult to find wines made domestically in this category with any varietal. Since our first vintage, we have produced Sauvignon Blancs that play off of the citrus and light tropical fruit characteristics that are so often overblown in the wide range of styles produced in California. We have sought to enhance the delicacy and refreshment that can make Sauvignon Blanc such a wonderful aperitif to enhance your appetite and enliven your palate.

Critical Acclaim

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WW 93
Wilfred Wong of
COMMENTARY: The Farella Sauvignon Blanc is far from the usual versions that are in the marketplace. This wine is produced for real lovers of this grape. The 2017 vintage is distinctive, bright, and authentic. TASTING NOTES: This wine is racy, zesty, and spot-on. Its aromas and flavors of ripe melon, guava, citrus, savory spices, and on and on. Pair it with linguine and clams in a tasty white broth without cream. (Tasted: March 8, 2019, San Francisco, CA)
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Farella, California
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Farella is a family owned vineyard and winery based out of the new Coombsville appellation in Napa Valley. Founded in 1977, the first wines produced in 1985.

Having planted the first Cabernet Sauvignon vines in the Coombsville-Napa valley AVA, it is also the home of the first Cabernet wine produced in the AVA.

“We strive to create ageworthy wines that reflect the nuance and character of our AVA, while emphasizing balance to ensure their place at the dinner table.”

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Situated in the southeastern corner of Napa Valley in the Vaca range, the vineyards of the Coombsville AVA enjoy a long growing season mitigated by cool, San Pablo Bay fog.

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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.

HNYFAASBC17C_2017 Item# 499569