Winemaker Notes
Alluring aromas of tropical fruits, white flowers, and honeysuckle. The classic barrel fermentation and élevage in neutral French oak and concrete provides generous texture combined with vibrant focus and minerality. A layered, pure and precise Sauvignon Blanc that showcases piercing acidity and fruit complexity as the wine opens.
Long and lingering, pair this wine with summertime and seafood.
Professional Ratings
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James Suckling
Aromas of lemon pith, canned vegetables and fresh herbs. The palate is light- to medium-bodied with bright acidity and a generous mouthfeel, giving aromas of green papayas, mandarins and lime leaves. Expressive, with a reductive edge.
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Wine Enthusiast
Expressive, unctuous aromatics of lemongrass and Thai basil combine with concentrated flavors of dried mango creating a textural Sauvignon Blanc with a persistent finish. This white wine will suitably accompany a range of foods beyond the typical seafood. Consider risotto and even butter-sautéed mushrooms.
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Wine Spectator
Fragrant and juicy, offering notes of honeysuckle, lemon blossoms and lime leaf, with chive flower, celery salt and litsea oil hints. Shows a juicy core of Meyer lemon, white peach and lime sherbet. Drink now. 1,000 cases made.
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.