We collected grapes from several microclimates in Napa, building depth from the myriad of flavors and aromas. We used our Calistoga fruit to form a ripe foundation, accented by lime peel and lemon meringue. Pope Valley, with its hotter days and colder nights, gave pink grapefruit and citrus flavors. In this vintage, we included a touch of fruit from Mendocino, which rounded out the blend with floral and melon notes. By combining these regions, we captured the breadth and complexity of this varietal. The grapes for this wine were harvested and placed whole cluster into the press. This gentle technique, which prevents skin bruising and breakage, preserved the intensity and mouthfeel of the fruit. To further entice the varietal’s delicate flavors forward, we placed a majority of the fruit in stainless steel for a long, cool fermentation. A small amount was barrel fermented in seasoned oak with regular batonnage. This warmer fermentation added dimensions of aromatics and flavors.
Pair this inviting Sauvignon Blanc with a variety of seafood, such as seared scallops or roasted white fish.