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Stag's Leap Wine Cellars AVETA Sauvignon Blanc 2016

Sauvignon Blanc from Napa Valley, California
  • WW92
  • W&S90
14.5% ABV
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  • W&S92
  • JS92
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4.4 16 Ratings
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4.4 16 Ratings
14.5% ABV

Winemaker Notes

AVETA is a water goddess often depicted carrying fruit. It is a fitting moniker to express the vibrant fruit flavors and minerality of Stag's Leap's Sauvignon Blanc which offers inviting aromas of citrus, guava, lemongrass, orange blossom and hints of boxwood and tangerine. On the palate, the wine is fresh and bright with citrus flavors and a lingering finish with a touch of bright acidity. The weight, flavorful texture, and acidity make this a versatile food wine.

Try pairing AVETA with grilled oysters with mignonette sauce, grilled prosciutto-wrapped shrimp or fresh fish ceviche with cilantro.

Blend: 78% Sauvignon Blanc, 19% Sauvignon Musque, 2% Semillon, 1% Muscat

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
COMMENTARY: While Stag's Leap Wine Cellars continues to be the star from this portfolio, the white wines are coming on strong and much deserving of love. The 2016 Sauvignon Blanc is an excellent wine reminiscent of the best white Bordeaux from the Médoc. TASTING NOTES: This is a lavish and well-balanced wine. Its aromas and flavors of ripe core fruit, citrus, dried herbs, and an accent of oak should pair it famously with clams and linguine. (Tasted: October 2, 2018, San Francisco, CA)
W&S 90
Wine & Spirits
There’s stature to this wine’s warm prickly-pear and lime flavors. It’s structured by oak, but the main elements are salty and crunchy, tomatillo-like in their spicy edge. Pour it with fish flautas.
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Stag's Leap Wine Cellars

Stag's Leap Wine Cellars

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Stag's Leap Wine Cellars, Napa Valley, California
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Considered one of the "first growths" of Napa Valley, Stag's Leap Wine Cellars produces renowned Cabernet Sauvignon from its historic Stags Leap District estate vineyards. Founded in 1970, the winery brought international recognition to California winemaking and the Napa Valley when the 1973 S.L.V. Cabernet Sauvignon won the now famout 1976 Paris Tasting, also known as the "Judgement of Paris." Stag's Leap Wine Cellars' three estate-grown Cabernet Sauvignons - CASK 23, S.L.V. and Fay - are among the most highly regarded and collected Cabernet Sauvignons worldwide. The wines are fashioned to express richness balanced by elegant restraint, an approach often described as "an iron fist in a velvet glove."

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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 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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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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

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 matches well with complex seafood and chicken dishes.

Sommelier 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.

SWS478589_2016 Item# 260126