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$30 off your $150 order*. Use code THIRTY

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*New customers only. One-time use per customer. Order must be placed by 8/24/2019. The $30 discount is given for a single order with a minimum of $150 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Mason Napa Valley Sauvignon Blanc 2007

  • WS90
750ML / 13.8% ABV
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750ML / 13.8% ABV

Winemaker Notes

This is our signature wine. It has a creamy, floral, citrus nose. It is round in the mouth with delicate flavors of citrus and pineapple. It finishes crisp, clean and smooth. An excellent wine with a variety of foods; ranging from spicy Asian to seafood and pasta or just to sip by itself.

Critical Acclaim

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WS 90
Wine Spectator
A refreshing, crisp style, showing lime, passion fruit, grass and grapefruit notes, with mouthwatering acidity, a light body and herb notes. Offers great intensity and focus, finishing with a pleasant bitter almond skin note. Drink now. 7,500 cases made.
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Mason

Mason

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Mason, California
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Mason Cellars was founded in Oakville, California in 1993 by Randy and Megan Mason whose vision is to produce the highest quality wine possible that is consumer friendly, and available to their customers at a fair market price. Their goal is to create wines that can be readily enjoyed and shared by family and friends. With over 40 years of winemaking in the Napa Valley, Randy is the master behind the wine.

Randy Mason has long been recognized by the wine industry as being one of the best Sauvignon Blanc producers in the country. A pioneer in California Sauvignon Blanc, the Mason Sauvignon Blanc has set the standard for domestic producers to strive for, with this wine being named as part of Wine Spectator’s Top 100 Wines of 2017 for the 2016 vintage, amongst other impressive accolades.

Building on the success and groundwork laid by the Mason Sauvignon Blanc, Randy and Megan started to develop a Sauvignon Blanc house with the launch of Pomelo in 2004. A fun and playful spin on California Sauvignon Blanc; Pomelo is a wild success among consumers and press alike. After listening to his customers and distributors, Mason decided to produce their first ever Pinot Grigio in 2009 called Three Pears, a name inspired after their three children.

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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 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. 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 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 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.

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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. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier 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.

STCCA013F2007_2007 Item# 99838