Winemaker Notes
A beautiful light gold color layered with aromas of white peach, clementine, candied fruit, jasmine tea, honeycomb, and a hint of pineapple guava. On the palate, the wine is complex, greeting you with finessed structure, boasting a well-balanced acidity. The soft, lingering finish is punctuated with flavors of peach, tangerine, lemon curd, marzipan, and a touch of minerality.
Blend: 78% Sauvignon Blanc, 22% Sauvignon Musque
Professional Ratings
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Robert Parker's Wine Advocate
Made from one acre of Sauvignon Blanc located on the Marciano Estate, the 2020 Sauvignon Blanc was mostly fermented in new oak with about a third fermented in stainless steel. The nose delivers beautiful lemongrass, fresh hay, grapefruit and lime leaves scents with hints of coriander seed and cedar chest. Medium to full-bodied, the palate offers loads of seriously intense layers and energetic freshness with a decadent touch of oiliness to the texture and a savory, almond-laced finish.
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Jeb Dunnuck
I loved the white from this team, the 2020 Blanc, which is mostly Sauvignon Blanc brought up in a mix of new and used barrels as well as stainless steel. It has a ripe, tropical, citrus style in its aromatics and is more medium to full-bodied and textured on the palate. I love its fruit, and it brings good acidity and freshness. It's going to be versatile on the dinner table.
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.