Napa Cellars Sauvignon Blanc 2018
This Sauvignon Blanc opens with alluring aromas of melon, boxwood, gooseberry, grapefruit, citrus and guava. A full and lively palate of green apple and lemongrass balances this wine’s tropical notes with crisp acidity that gives way to a lingering, honeyed finish.
Winemaker Joe Shirley recommends pairing this Sauvignon Blanc with sea bass lightly drizzled with olive oil and sea salt, or tomato and cucumber gazpacho topped with basil, dill and goat cheese.
Napa Cellars has been making wine for more than 40 years in the Napa Valley, on its original property of 5 acres along Highway 29 in Oakville. Thankful to have been graced by prominent Napa families in its early days, such as the Franks and the Rombauers, Napa Cellars now paves its own path, building on the rich heritage to craft wines that are a classic, unmistakable interpretation of the Napa Valley. Napa Cellars now owns three vineyards: Vista Montone Vineyard is located in South Napa Valley, and provides the fruit for Napa Cellars Chardonnay and Pinot Noir. Main Street Vineyard is located in St. Helena, Napa Valley, and provides the fruit for Napa Cellars Cabernet Sauvignon. Salvador Vineyard is located in Oak Knoll AVA, north of Downtown Napa, and provides fruit for the Cabernet Sauvignon.
The founder of Napa Cellars, Charlie Woods, started a tasting room in a geodesic dome that still welcomes guests today. This warm and casual tasting room is the perfect first or last stop for any visitor to Napa. Conveniently located on Highway 29, the friendly tasting staff encourages wine novices and connoisseurs alike to try their well-worth-the price Napa Valley wines. The winemaker for Napa Cellars, Joe Shirley, grew up in Napa Valley but never became interested in wine until he crossed paths with an influential wine buyer in England. Upon returning home, Joe dove into the wine industry head first. Joe realized he was meant to live a life at the intersection of scientific precision and passionate artistry. This life exists now in the vineyard, in the cellar, and ultimately in the glass, where a sense of place-and his expression of that place, comes to life. “I don’t try to put a big winemaker signature on my wines,” Joe says. “The terroir of the vineyards here is so distinct, so extraordinary; I simply guide the wine toward the purest interpretation of the land.”
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.