Vintage 2013
Wine Type White
Varietal Sauvignon Blanc
Region Napa Valley
Winemaker Harry Hansen
Our Sauvignon Blanc combines crisp, lean flavors with well-balanced weight and body. We use fruit from several vineyards, creating an expression of Napa County. A small percentage of barrel aging and lees stirring provided weight and complexity to the bright flavors. The 2013 vintage was consistently warm, encouraging early ripening and producing good flavor development in the wines.

Tasting Notes

Opening with classic varietal cues, our 2013 Napa County Sauvignon Blanc primes the palate with bright grapefruit, lemon blossom and pineapple aromas. The 2013 vintage was slightly warmer, yielding a smooth, viscous palate with rich citrus, lemon oil, golden apples, guava and hints of passion fruit. A livelyacidity lifts the finish with a clean minerality and vibrant citrus notes. This graceful and balanced Sauvignon Blanc will pair well with fleshy seafood, such as seared scallops or swordfish.

Vineyard Notes

Like other Bordeaux varietals, Sauvignon Blanc grows well in Napa Valley. Rocky, alluvial soils and warm days balanced by cool evenings create the perfect setting for the varietal, encouraging complex aroma and flavor development. We sourced a majority of our fruit from the warmer, northern end of Napa Valley near the winery. We balanced this with fruit from higher-elevation vineyards in Pope Valley, which gave lovely pink grapefruit and citrus notes. Together, the various sites captured the beauty of Sauvignon Blanc from Napa County.

Vintage Notes

A consistently warm growing season, 2013 was fairly short for aromatic whitesbut yielded good flavor development in the Sauvignon Blanc. While some cooler sites struggled to ripen, our Calistoga and Pope Valley fruit made very ripe wines. Our Sauvignon Blanc responded well to barrel fermentation and lees stirring, yielding complexity and weight in these young wines.

Winemaking Notes

Our Sauvignon Blanc arrived at the winery with vibrant, rich flavors. To harness that, we pressed the grapes whole cluster, gently extracting the highest quality juice for better flavors and mouthfeel. A majority of the fruit was fermented at cool temperatures in stainless steel. To build a lovely viscous texture and balance, we barrel fermented five percent of the wine in neutral barrels and stirred the lees in both tank and barrel.
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