Honig Sauvignon Blanc 2004
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The Vineyard: We organically farm 70 acres of vineyards in Rutherford, in the heart of Napa Valley. To further enhance quality, we thin the crop, position the shoots and pull the leaves around each individual cluster. When the fruit reaches the perfect balance of ripeness, mature flavor and acidity, it is hand-picked.
The acidity in Sauvignon Blanc makes it one of the world's best food wines. Some classic pairings include rosemary roasted chicken, mussels and salmon. Delicious with oysters, spicy Asian food and garlic
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The Honig Family purchased their 68-acre vineyard in Rutherford in 1964, and sold the grapes they grew to neighboring wineries. In 1980, the family tried their hand at producing their own Napa Valley Sauvignon Blanc, to great acclaim. Michael Honig took over management of the winery in 1984, at the age of 22. In 1987, the Honigs made their first Cabernet Sauvignon. Under Michael, Honig's direction, the winery has grown from a small "garage winery" to a 25 person operation. Using solar power and sustainable farming methods, winemaker, Kristin Belair focuses on two varietals: Sauvignon Blanc and Cabernet Sauvignon. This focus allows her to produce handcrafted wines that are a true expression of the vineyard.