Winemaker Notes
The 2024 Jayson Sauvignon Blanc is energetic and expressive — buoyed by mouthwatering acidity and bursting with pure fruit character. Gorgeous aromas of lemongrass, white peach, and orange blossom radiate from the glass. The palate is mouth-filling yet lively, unfolding in bright layers of mandarin, fresh pineapple, and apricot. Lees stirring adds mid-palate weight and richness, while the finish drives long with a refreshing lift of ginger and citrus peel.
Serve this vibrant Sauvignon Blanc well chilled, around 45–50°F, to highlight its crisp acidity and layered aromatics. With bright citrus, white peach, and lemongrass notes, it pairs beautifully with summer fare — think crudité with Green Goddess dressing, grilled shrimp tacos, or a shaved fennel and citrus salad.
Professional Ratings
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James Suckling
A linear, fresh and tangy white with an appetizing reserved texture and vivid lemongrass, mineral and citrus flavors. Medium bodied, crisp in acidity and rather low in alcohol. All barrel-fermented and aged on the lees. So vibrant, dry and refreshing.
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Wine Spectator
A distinctive white, with elegant notes of mineral, orange blossoms, cardamom and chamomile that mingle with vibrant, fleshy details of lemon meringue, ripe peach and succulent passion fruit. Harmonious and fresh on the finish.
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.