Flint & Steel Sauvignon Blanc 2013 Front Label
Flint & Steel Sauvignon Blanc 2013 Front LabelFlint & Steel Sauvignon Blanc 2013 Front Bottle ShotFlint & Steel Sauvignon Blanc 2013 Back Bottle Shot

Flint & Steel Sauvignon Blanc 2013

  • TP88
750ML / 13.8% ABV
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  • TP90
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750ML / 13.8% ABV

Winemaker Notes

Flint & Steel adds a crisp flinty backbone to classic Napa Valley Sauvignon Blanc. A lovely nose of honeysuckle, peach and grapefruit rind is followed by flavors of mango, kiwi, lemongrass and freshly squeezed grapefruit. The wine is medium bodied with a smooth and refreshing finish.

Critical Acclaim

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TP 88
Tasting Panel
Bright peach and citrus with racy acidity and silky texture; lively and long, balanced.
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Flint & Steel

Flint & Steel

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Flint & Steel, California
Flint & Steel Winemaker Joe Tapparo Winery Image

In search of terroir that would produce a Sauvignon Blanc with great natural acidity and minerality, Flint & Steel turned to the southern end of Napa Valley, specifically the Oak Knoll District, where the Dry Creek alluvial fan forces vines to root themselves deeply into the earth in search of water and nurturance. The marine influence of San Pablo Bay (just 15 miles away) allows for diurnal swings of 35-40°F. The combinations of soil and climate foster full flavor maturity for Sauvignon Blanc - sugars rise in balance with acid levels due to the longer and gentler ripening period.

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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.

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YNG426523_2013 Item# 137391

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