Layer Cake Sauvignon Blanc 2016
At Layer Cake, we work directly with the farmers to grow the fruit we work with. Our grapes are grown to exacting standards in some of the most diversely-layered vineyards around the world. They are handpicked, separated and fermented with care, then aged in French Oak. The character of each Layer Cake wine is influenced by the vineyard soil, which is layered like a cake…every layer tells a story.
It all started in South Australia, when we met a few growers in a pub. We swapped stories over a few pints, then went to walk around some vineyards. We knew we could make great wine from these vineyards, and with diligence, sell the wines at a price that would over-deliver compared to the offerings on the retail shelves, so we were off to the races.
During a visit to Puglia to investigate the flavors behind Carole Meredith’s recent studies showing that Primitivo is indeed identical to Zinfandel, we discovered the largest cache of old-vine Zinfandel grapes in the world. We knew Layer Cake Primitivo was meant to be.
Argentina is now known as the best place on the planet to grow Malbec, hands down. We met some fantastic family growers to work with, the Layer Cake Malbec was born, and we just can’t make enough to satisfy the ravenous appetite you all have for it.
We came back to our homeland, Napa, next and decided it was time to seek out some special vineyards here as well. Cabernet Sauvignon, Pinot Noir and Chardonnay were naturals to make here, as we have many friends with excellent vineyards to nurture and turn into Layer Cake Wines.
The bottom line is, we look not only at places where you could make wine, but places where we want to make wine: steeped in history, diverse foods, sweeping landscapes and interesting people. We seek out the best varieties a region has and then find a way to make a great wine for you at a price that makes you able to buy more.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.