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Flat front label of wine

Origin-Napa Gamble Vineyard Sauvignon Blanc 2001

Sauvignon Blanc from Napa Valley, California
  • W&S91
0% ABV
  • WS93
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0% ABV

Winemaker Notes

Robert Parker recently called this Sauvignon Blanc "one of the best sauvignons I've ever tasted" and we couldn't agree more! This is not your typically lean Sauvignon Blanc - it explodes from the glass with beautiful ripe peach, melon and grapefruit; a ripe, juicy glass of wine. If you enjoy this style, don't pass up the chance to try this delicious wine!

The 2001 Sauvignon Blanc was ripened fully and harvested at 24.8 brix. It was fermented using all native yeasts. The fermentation was 100% in barrel, just 10% new in order to feature the vineyard and the concentration of its fruit. No malolactic.

The wine has ripeness of fruit with pineapple and floral aromas and flavor. It is plush and full in the palate. It combines depth and concentration with clear and focused Sauvignon Blanc and Sauvignon Musque expression. 285 cases produced.

Critical Acclaim

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W&S 91
Wine & Spirits
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Origin-Napa

Origin-Napa

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Origin-Napa, Napa Valley, California
ORIGIN-NAPA expresses the flavor, texture and concentration of its roots--the finest niches of Napa. Our grapes are grown by natural farming practices that encourage the balanced soil and vines that produce the most distinctive and vivid wines! Our winemaking is true to the vineyard, based on minimal intervention--and using native yeasts and absence of filtration wherever possible.

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 1960's, 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 1980's, 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 is 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.

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 here 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-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

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 can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

NAPSAUVGAM_2001 Item# 55420