Winemaker Notes
Brilliant and clear in appearance, the 2018 Rudd Mt. Veeder Estate Sauvignon Blanc has both characteristic aromatics of boxwood and grapefruit, as well as an earthy, clay note. On the palate, the notes of passion fruit, lemon pith, and white peach flesh take center stage. The evolution in the glass offers focused, elegant acidity and aromatics that are lively on the mouth with luminosity, clarity, and balance at the finish. An elevated and unique expression of Sauvignon Blanc in an outstanding vintage, the 2018 has the potential to develop in complexity and texture with cellaring for 5-10 years.
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2018 Rudd Sauvignon Blanc is remarkable and pristine. TASTING NOTES: This wine breaks the ceiling of top Napa Valley white wines. Its superb aromas and flavors of chalk and dried citrus are endless and beautiful. Enjoy it with toro nigiri sashimi. (Tasted: February 20, 2020, Napa, CA)
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Robert Parker's Wine Advocate
The 2018 Sauvignon Blanc Mt. Veeder was bottled in the summer of 2019. Composed of 86% Sauvignon Blanc and 14% Semillon and fermented in 22% new oak, 47% neutral oak and 31% concrete, it was then aged for 10 months. The nose charges right out of the gate with energetic white peaches, passion fruit and pink grapefruit notes plus wafts of honeysuckle, beeswax and mandarin peel with a touch of lemongrass. The medium-bodied palate possesses wonderful intensity with loads of expressive layers, defined by a racy backbone, finishing long and honey-laced.
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.
Centered at the peak for which it is named, Mount Veeder is Napa’s largest sub-AVA. But even though the entire appellation spreads over 16,000 acres, vineyards cover a mere 1,000. Scattered among Douglas firs and bristlecone pines, Mount Veeder vineyards extend south from the upper elevations of the Mayacamas Mountains—the highest point at 2,400 feet—to the border of the Carneros region. Less than 25 wineries produce wine from Mount Veeder fruit.
Winemaking began early in this appellation. In 1864, Captain Stelham Wing presented the first Mount Veeder wine to the Napa County Fair; it came from today’s Wing Canyon Vineyard. Prohibition, of course, halted winemaking and viticulture wasn’t revitalized until the founding of Mayacamas Vineyards in 1951 and Bernstein Vineyards in 1964.
The Bernstein Vineyards was actually home to the first Petit Verdot in California, planted in 1975. Today most of the Petit Verdot in Napa Valley originates from this vineyard.
Rocky volcanic clay and ancient seabed matter dominate Mount Veeder soils—perfect for Bordeaux varieties. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot enjoy spectacular success. These varieties produce wines rich in brambly blackberry and black cherry fruit with herbal and floral aromatics. Structures are moderate to assertive and wines have great staying power.
Chardonnay from Mount Veeder is lush, full and balanced mineral and fresh citrus flavors.