The Napa Valley Sauvignon Blanc grapes come from top vineyards throughout Napa Valley, including, from south to north, Estate ranches in Carneros, Suscol Springs, Rutherford and Calistoga. The exceptional fruit from these sites produces a rich, complex Sauvignon Blanc that is simultaneously fresh, crisp and zesty. Grapes are harvested during the cool nighttime hours to fully capture their fresh, pure flavors and vibrant acidity. Whole-cluster-pressing of the fruit under anaerobic conditions maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2018,78% of the juice fermented in stainless steel tanks and 21.7% in neutral French oak barrels and a small portion in a concrete egg. The wine aged five months in neutral French oak barrels before bottling in March 2019.

91 Points
2018 vintage
Harvest Note
The 2018 growing season was a dream come true. Early spring rains replenished the soils, clusters ripened evenly over a long, slow summer with no heat spikes, and grapes reached full maturity right on time. Yields at harvest were abundant and of very high quality.
Tasting Note
The wine opens with vivid tropical aromas of white flowers, ripe melon, and sweet citrus. The citrus and tropical characters extend onto the palate with ripe guava and crisp pink grapefruit, balanced by bright acidity and accented by a flinty vein of minerality.
Food Pairing
Will pair beautifully with shrimp, crab or grilled vegetables and is perfect for a cheese plate.
Technical Data
GRAPES: 100% Sauvignon Blanc
APPELLATION: Napa Valley
PH: 3.21
ACIDITY: 0.73 g/l
ABV: 13.4%
AGING: 5 months in neutral French oak
Unique Selling Points
  • Sourced from top vineyards including estate ranches in Carneros, Suscol Springs, Rutherford and Calistoga
  • A brisk, lively, citrus and melon-flavored Sauvignon Blanc
  • Very versatile as an aperitif or with fish, poultry, pasta, salads

About the Grape

Sauvignon Blanc
Sauvignon Blanc has vivid, assertive aromas and flavors of gooseberries, citrus, herbs framed by tangy acidity. Oak contact adds tropical fruit, vanilla, lanolin and toast notes.
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