Winemaker Notes
Professional Ratings
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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.
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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)
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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.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm 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.
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. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine 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 red wines 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. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.