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Flora Springs Napa Valley Sauvignon Blanc 2016

Sauvignon Blanc from Napa Valley, California
  • CG92
  • WW91
  • WS90
14% ABV
  • WS90
  • WE90
  • TP90
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14% ABV

Winemaker Notes

Flora Springs’ 2016 Sauvignon Blanc offers a bright yet expansive mouthfeel with ¬flavors of grapefruit, pear, nectarine and honeydew melon alongside aromatic notes of lychee and orange blossom. Hints of graham cracker and brown spice join an appealing, luxurious note of creaminess. This is a superbly balanced wine, broadly textured yet crisp with a smooth, spicy finish.

Critical Acclaim

All Vintages
CG 92
Connoisseurs' Guide
If a little reluctant on first nosing, this precise, very keenly focused youngster needs no more than a few moments of airing before showing itself to be a Sauvignon Blanc of considerable layering and depth, and its aromatic teases are an enticing prelude to a refined and wonderfully well-balanced wine on the palate. It is as lively as it is polished and tastes of melons, minerals, citrus and touches of fresh grass, and it exhibits altogether remarkable staying power and length. It is delicious right now, but experience teaches that serious Sauvignon Blanc can age famously for years, and this is one to bet on with abandon.
WW 91
Wilfred Wong of Wine.com
COMPOSITION: Since the early 1980s, Flora Springs has become a real player amongst Napa Valley's finest Sauvignon Blancs and Cabernet Sauvignons. I was there in the beginning and quickly realized how important this winery was going to be. The 2016 Flora Springs Sauvignon Blanc is a top performer proving that my time was spent well. TASTING NOTES: This wine made from a combination of the Soliloquy and Musque clones does an excellent job in focusing on the grape variety's character. Its aromas and flavors of ripe melon, core fruit, and citrus should pair it well with bacon-wrapped grilled oysters. (Tasted: April 9, 2018, San Francisco, CA)
WS 90
Wine Spectator
The melon, peach and apricot flavors are ripe and fleshy, with ginger and lemon meringue accents set on a creamy texture. Refreshing acidity emerges on the finish. Drink now.
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Flora Springs

Flora Springs

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Flora Springs, Napa Valley, California
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Flora Springs is a family endeavor that epitomizes hard work, dedication and teamwork . The vitality of this family is obvious as they set about the task of growing great grapes and making absolutely delicious wine.

It all began over 20 years ago, when Jerry and Flora Komes bought the first vineyard - a vineyard with lots of history, great soils and two ghost wineries. Their retirement project became a lifetime passion for son John Komes and daughter Julie Garvey and their families. John quickly talked the family (including another brother Mike Komes) into making wine. Julie worked side by side with John as the first two years they made the wines. Julie’s husband Pat Garvey took over the vineyard side of things. In 1980, Ken Deis was hired as winemaker and he has been part of the family ever since.

Winemaker Ken Deis makes use of every tool at his disposal. First of all, he trusts his senses: The feel of the berry in his fingers, the taste of the fruit and then the wine, the smells during fermentation. A winemaker needs to understand the source of his fruit and Ken has worked closely with vineyard manager Pat Garvey for more than 20 years so that they can anticipate the challenges that each vintage brings. Ken has also adopted the same curiosity that the entire Komes-Garvey family has and it has paid off royally in the quality of his wines.

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 1960's, 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 1980's, 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 two are warmer 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. 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.

WWH145904_2016 Item# 354363