Winemaker Notes
Chenin Blanc has long been the core of this blend and is sourced from the Clarksburg appellation close to the nearby Sacramento River Delta. The Chenin Blanc grapes were harvested at low sugar levels to emphasize bright fruit characteristics in the finished wine. In contrast, the Viognier from Lodi was picked at higher sugar levels, to capture the floral and spicy nature as well as viscosity. After the grapes were crushed, the press wine was blended with the free run juice to increase palate weight. Each variety was inoculated with its own special yeast strain selected to maintain the fruity characters and then underwent a cool fermentation. To retain and highlight the fruit freshness of CB+V, the wine was fermented and aged in 100 percent stainless steel.
Pairs well with Grilled Swordfish, Mahi Mahi, Fried Clams, Sweet n' Sour Shrimp, Pad Thai and Curry Dishes.
Critical Acclaim
All Vintages
Pine Ridge Vineyards has been a leader in crafting iconic Cabernet Sauvignon wines from Stags Leap District since 1978. Our winery lies tucked beneath a ridge of pines, with a full view of the rugged outcropping of palisades that speak to the dramatic geologic origins of our home and its world-famous soils. Today, our estate vineyards span four additional appellations within Napa Valley — Howell Mountain, Oakville, Rutherford, and Carneros —and they are dedicated to producing powerful expressions of each distinct terroir.
Their winery and all of their estate vineyards are Napa Green Certified, with a fully customized conservation program for each site to encourage and protect biodiversity.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
