Sinegal Estate Sauvignon Blanc 2016 Front Label
Sinegal Estate Sauvignon Blanc 2016 Front LabelSinegal Estate Sauvignon Blanc 2016 Front Bottle Shot

Sinegal Estate Sauvignon Blanc 2016

  • WW91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

The 2016 Sauvignon Blanc’s vibrant aromatics contain notes of fresh-cut pineapple, quince, and apricot. This brightness is followed by subtle hints of lemon blossom, beeswax, and vanilla bean. On the palate tart flavors of green apple, kiwi and lime zest are complimented by caramelized grapefruit and honey. This wine was fermented and aged sur lie in 100% French oak barrels for one year. Utilizing carefully selected new and used oak, there is beautiful depth and texture to this wine, delicacy, and finesse. The racy acidity is balanced with a restrained oak influence, creating a Sauvignon Blanc that is ready to drink now but will continue to evolve for years to come.

Blend: 93% Sauvignon Blanc (45% Sauv Musque clone), 7% Semillon

Critical Acclaim

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Wilfred Wong of Wine.com
COMMENTARY: The 2016 Sinegal Sauvignon Blanc took me by surprise. I don't recall having tried this winery's wines before, but my palate sure noticed the seriousness of this effort. TASTING NOTES: Packed and loaded with ripe melon, core fruit, and oak, this wine does not hold back from being expressive. Pair its rich delivery with crab Newberg. (Tasted: April 9, 2018, San Francisco, CA)
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Sinegal Estate

Sinegal Estate

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Sinegal Estate, California
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Sinegal Estate has fielded a team of winemaking all-stars to bring their vision to life. Owner David Sinegal has set the goals – preserve traditions, cherish the land, modernize the facilities, and deliver an authentic experience. With an unwavering commitment to quality, the team is led by acclaimed winemakers Tony Biagi & Ryan Knoth, who oversee the wines; veteran grower Jim Barbour and his talented team manage the vineyards; and Trevor Antognini runs estate operations.

Unabashedly obsessive, one step at a time – for 1,403 steps. At Sinegal Estate, going from the field to the vine to your glass requires 1,403 precise steps. An artful blend of tradition and science that starts with taking soil samples and ends with putting labels on the bottles.

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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 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.

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WWH148211_2016 Item# 415897

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