Intense melon and citrus fruit aromas with delicatefloral and herbal notes and a slight touch of oak are confirmed on this wine's vibrantly fruity palate, which shows a refined acidity balanced by a crisp texture.
Our 2009 Napa Valley Sauvignon Blanc displays bright, sun-kissed aromas of fresh guava, grapefruit, lime and mineral, with hints of honeydew melon and golden apple. On the sprightly palate, brisk white grapefruit, guava, melon and lemon-lime flavors display a mouthwatering verve, with hints of pineapple and kiwi fruit on the long, refreshing finish. While this classic Napa Valley Sauvignon Blanc makes a wonderful ap?ritif wine, it also is delightful with a wide range of foods, including shellfish, pan-fried trout and snapper, Caesar Salad, roast chicken and turkey, and pasta primavera. Enjoy it now or age for 2-4 years.
Cakebread’s interpretation of this wine is a classic expression of the varietal, with aromas of fresh pink grapefruit, mineral, and stone fruit. On the palate, the flavors mirror the aromas. Refreshing and lively fruit acids with hints of mineral, gooseberry, melon and grapefruit all contribute to this wine’s overall crisp impression. The wine’s lovely fruit intensity and subtle vanilla oak notes carry into the clean, persistent finish.
| Wine maker notes |
| The fruit is pressed immediately after harvest partially as whole berries and partially as clusters to control skin contact. Multiple yeast strains are used to enhance the wine’s spectrum of aromatic and flavor complexity. To further fine-tune flavors, the alcoholic fermentation of 75 to 80 percent of the must takes place in temperature-controlled stainless steel tanks and the balance in small French oak barrels.
Approximately half of the tank-fermented component is then transferred to small French oak barrels, with the barrel-fermented component, for three to five months’ aging. The barrels range in age from one to two years old, and the majority of the wine is aged in the older barrels. The barrel-fermented component is periodically stirred, a process called ”bâtonnage,” to redistribute the lees, which enriches the wine’s texture and helps integrate the fruit flavors with the oak nuances. Up to ten percent of Sémillon adds mineral and ripe fig notes to the blend, and five percent or less of Sauvignon Musqué, a clone of Sauvignon Blanc, contributes a hint of spiciness to the wine. There is no malolactic fermentation.
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| Technical notes |
| GRAPE VARIETY: 85%-90% Sauvignon Blanc,
2%-5% Sauvignon Musqué,
5%-10% Sémillion
ALCOHOL CONTENT: 13.5%-14.5%
TOTAL ACIDITY: 0.60-0.65g/100ml
RESIDUAL SUGAR: 0.04-0.09g/100ml
pH: 3.50-3.60
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