Our 2017 Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. On the palate, there is more vibrant citrus with melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. A bit of Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting in stainless steel, French oak, and concrete, we build layers of complexity. The barrel fermentations add texture, density, and viscosity to the mid-palate of the wine, while the concrete adds a touch of flint and minerality to the finish along with mid-palate richness. Stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, vibrant acidity and crispness.
In 2017, 26% of the fruit came from our Estate vineyard in Oakville and
7% from the CADE 13th Vineyard on Howell Mountain. We also worked
with three other properties: Stanley Vineyard in Oak Knoll (27%),
Berggruen in St. Helena (22%), Juliana Vineyard in Pope Valley (17%).
Fermentation & Aging
Fermentation was carried out in a combination of stainless steel tanks
and drums (70%), new French oak barrels (11%), neutral French Oak
barrels (16%), with the balance fermented in concrete eggs (2.8%). Ten
different strains of yeast were used to ferment the juice. Fermentation
lasted for an average of 20 days at an average temperature of 56.0o F
with no malolactic fermentation occurring. The wine aged in Stainless
steel tanks and barrels for 5 months. The barrels and stainless steel
drums were aged sur lies with out stirring the lees.
Bottled March 5th-7th, 2018
Production: 7,503 cases
Varietals: 94% Sauvignon Blanc, 3% Sauvignon Musqué, 2% Sémillon, 1% Viognier