"A soft, creamy white with sliced pear and apple character. Some resin undertones. Medium to full body. Lovely fruit. 70% barrel fermented. Shows focus and intensity. First sauvignon from here and fantastic. Drink now.” - James Suckling, February 2020
"The 2018 Sauvignon Blanc prances out of the glass with cheery scents of white peaches, lemon curd and orange blossoms plus touches of musk perfume, beeswax and dried herbs. Medium-bodied, the palate is alive with energetic citrus and stone fruit flavors and a racy backbone, finishing with great length and tension. 5,639 cases were made.” - Lisa Perrotti-Brown, August 13th, 2020
This inaugural 2018 Sauvignon Blanc is lively, expressive and vibrant, exhibiting the variety's classic citrus fruit, lemongrass and white floral nuances. Backed up by a lean focused line of acidity and a steely minerality that adds to the wine's crispness and complexity. There is a depth of flavor with candied lemon peel, passion fruit and melon, alongside hints of white floral jasmine and white pepper that linger on the palate of the lengthy finish. Elegant, mouthwatering and savory, this Sauvignon Blanc is a perfect expression of Napa Valley, making it an ideal accompaniment to warm weather occasions. Enjoy on its own or pair with a wide variety of your favorite seafood, chicken or Mediterranean dishes.
The beauty of Sauvignon Blanc is captured in its freshness, and the traditional techniques used by Winemaker Christophe Paubert preserve that splendor. To improve the aromatic extraction prior to fermenting, the winemakers used a technique in which the juice and lees were in tank together for up to three days prior to fermentation, along with intentional skin contact during that time, to create more aromatic richness and texture on the palate. The wine was then aged for six months in 20% new and 50% neutral French Oak barrels, while 30% of the juice was preserved in stainless steel. This wine does not go through malolactic fermentation which helps to keep the delicate floral aromas, fruit freshness and balanced acidity.
Our Sauvignon Blanc is sourced from two distinct vineyards in the Oak Knoll and Stags Leap District AVAs, with a majority coming from Gamble Ranch in Oak Knoll and the rest from Stags Landing vineyard in Stags Leap. Located in the southern part of Napa Valley, Oak Knoll is optimal for growing Sauvignon Blanc, providing sufficient sun exposure for ripening and cool marine fog for maintaining natural acidity. Sauvignon Blanc planted here shows flavor complexity and refined aromatic expression, ideal for our bottling. Further up valley at Stags Landing, the vineyard is near the Napa River and contributes richer, riper toned Sauvignon Blanc fruit, as well as the distinctive minerality found in Napa Valley Sauvignon Blanc.
After a 24-hour maceration period designed to extract color and flavor from the freshly-harvested grapes, the juice was gently 'bled' off the skins in a traditional Saigne method of rose winemaking. Fermentation followed in neutral oak barrels to capture the varietal's natural acidity and delicate fruit flavors. The young wine was racked off the lees immediately after fermentation to preserve its freshness and aged for three months in neutral oak barrels.
For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir. Christophe’s career has spanned the industry from sales to winemaking, and his impressive background includes positions at Chateau d’Yquem and Gruaud-Larose as well as projects in Chile, Spain and Washington State. But it was the terroir of Stags’ Leap that drew him to California.
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