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We Speak Wine USD 31.95 750ml

Cade Sauvignon Blanc Napa Valley 2017

External Review by We Speak Wine:

Vineyard Notes: In 2017, 26% of the fruit came from our Estate vineyard in the Oakville and 7% from the CADE 13th Vineyard on Howell Mountain. We also worked with three other properties: Stanley Vineyard in Oak Knoll (27%), Berggruen in St. Helena (22%), Juliana Vineyard in Pope Valley (17%). Fermentation & Aging: Fermentation was carried out in a combination of stainless steel tanks and drums (70%), new French oak barrels (11%), neutral French Oak barrels (16%), with the balance fermented in concrete eggs (2.8%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 20 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies with out stirring the lees. Our Thoughts: Our 2017 Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. In the palate, there are more vibrant citrus, melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. The Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting the wine in stainless steel, French oak, and concrete, we are also building layers of complexity in the wine. The barrel fermentations add texture, density, and viscosity to the mid palate of the wine. The concrete adds a touch of flint and minerality to the finish of the wine as well as adding some mid palate richness. The stainless steel fermentations preserve the natural Sauvignon Blanc aromatics and the vibrant acidity and crispness. Varietals: 94% Sauvignon Blanc 3% Sauvignon Musqué 2% Sémillon 1% Viognier Alcohol: 14.0%

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External Reviews for Cade Sauvignon Blanc Napa Valley

External Review
Source: We Speak Wine
10/15/2018

Vineyard Notes: In 2017, 26% of the fruit came from our Estate vineyard in the Oakville and 7% from the CADE 13th Vineyard on Howell Mountain. We also worked with three other properties: Stanley Vineyard in Oak Knoll (27%), Berggruen in St. Helena (22%), Juliana Vineyard in Pope Valley (17%). Fermentation & Aging: Fermentation was carried out in a combination of stainless steel tanks and drums (70%), new French oak barrels (11%), neutral French Oak barrels (16%), with the balance fermented in concrete eggs (2.8%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 20 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies with out stirring the lees. Our Thoughts: Our 2017 Napa Valley Sauvignon Blanc has aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. In the palate, there are more vibrant citrus, melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. The Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie. By fermenting the wine in stainless steel, French oak, and concrete, we are also building layers of complexity in the wine. The barrel fermentations add texture, density, and viscosity to the mid palate of the wine. The concrete adds a touch of flint and minerality to the finish of the wine as well as adding some mid palate richness. The stainless steel fermentations preserve the natural Sauvignon Blanc aromatics and the vibrant acidity and crispness. Varietals: 94% Sauvignon Blanc 3% Sauvignon Musqué 2% Sémillon 1% Viognier Alcohol: 14.0%


External Review
Source: We Speak Wine
Vintage: 2016 06/28/2017

Vineyard Notes: In 2016, 22% of the fruit came from our Estate vineyard in the Oakville. We also worked with five other growers: Stanley Vineyard in Oak Knoll (22%), Berggruen in St. Helena (21%), LMR Vineyard from Rutherford (16%), Heitz Vineyard in Pope Valley (12%), and Juliana Vineyard in Pope Valley (7%). Fermentation & Aging: Fermentation was carried out in a combination of stainless steel tanks and drums (67%), new French oak barrels (11%), neutral French Oak barrels (19%), with the balance fermented in concrete eggs (2.8%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies without stirring the lees. Our Thoughts: This wine is filled with a gorgeous perfume of honeyed pears, guava, lemon grass, pink grapefruit and a waft of lemon lime soda. The palate is full of tropical flavors and delicate kiwi plus a great intensity of lemon and lime citrus flavors. The sémillon and viognier added to the blend invoke another level of complexity with flavors orange blossom and lemon curd. The barrel fermentations add a satiny texture, density and viscosity to the mid-palate of the wine. The concrete adds a touch of flint and mineral to the finish of the wine while the stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, the racy backbone and the zesty crispness. Varietals: 95% Sauvignon Blanc 2% Sauvignon Musqué 2% Sémillon 1% Viognier Alcohol: 14.1%


External Review
Source: We Speak Wine
Vintage: 2015 04/20/2016

VINEYARD NOTES: In 2015, 37% of the fruit came from our Oakville Estate Vineyard. We also worked with four other growers: Stanley Vineyard in Oak Knoll (16%), Berggruen in St. Helena (29%), Whiskey River Ranch from Pope Valley (11%), and Juliana Vineyard in Pope Valley (7%). FERMENTATION & AGING: Fermentation was carried out in a combination of stainless steel tanks and drums (71%), new French oak barrels (13%), new Acacia oak barrels (3%), neutral French oak barrels (11%), with the balance fermented in concrete eggs (2.5%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies without stirring the lees. OUR THOUGHTS: Our 2015 Napa Valley Sauvignon Blanc has a nose that is filled with aromas of pear, white peach, yellow apple, grapefruit, green melon, white flowers, granite, lemon curd, and lemon peel. The palate is full of more citrus, apple, lemon, lime, citrus blossom, and key lime pie notes. The wine finishes with a vibrant acidity and is crisp, fresh, and a bit flinty. The sémillon and viognier added to the blend add another layer of complexity to the wine. The sémillon is picked at lower sugars to bring out some kiwi, lime, pear, and cucumber notes with racy acidity and lean mid palate. The viognier adds a lot of floral, honeysuckle, and orange blossom notes. It is picked at higher sugars to bring a viscosity and mid-palate density to the blend. - Winery Varietals: 92% Sauvignon Blanc 2.5% Sauvignon Musque 3% Sémillon 2.5% Viognier Alcohol: 14.2%


External Review
Source: We Speak Wine
Vintage: 2015 06/28/2017

VINEYARD NOTES: In 2015, 37% of the fruit came from our Oakville Estate Vineyard. We also worked with four other growers: Stanley Vineyard in Oak Knoll (16%), Berggruen in St. Helena (29%), Whiskey River Ranch from Pope Valley (11%), and Juliana Vineyard in Pope Valley (7%). FERMENTATION & AGING: Fermentation was carried out in a combination of stainless steel tanks and drums (71%), new French oak barrels (13%), new Acacia oak barrels (3%), neutral French oak barrels (11%), with the balance fermented in concrete eggs (2.5%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies without stirring the lees. OUR THOUGHTS: Our 2015 Napa Valley Sauvignon Blanc has a nose that is filled with aromas of pear, white peach, yellow apple, grapefruit, green melon, white flowers, granite, lemon curd, and lemon peel. The palate is full of more citrus, apple, lemon, lime, citrus blossom, and key lime pie notes. The wine finishes with a vibrant acidity and is crisp, fresh, and a bit flinty. The sémillon and viognier added to the blend add another layer of complexity to the wine. The sémillon is picked at lower sugars to bring out some kiwi, lime, pear, and cucumber notes with racy acidity and lean mid palate. The viognier adds a lot of floral, honeysuckle, and orange blossom notes. It is picked at higher sugars to bring a viscosity and mid-palate density to the blend. - Winery Varietals: 92% Sauvignon Blanc 2.5% Sauvignon Musque 3% Sémillon 2.5% Viognier Alcohol: 14.2% ** Only 6 in Stock **


External Review
Source: We Speak Wine
Vintage: 2014 01/22/2016

VINEYARD NOTES: In 2014, 42% of the fruit came from our Estate vineyard in the Oakville. We also worked with three other growers: Stanley Vineyard in Oak Knoll (20%), Berggruen in St. Helena (29%), Kenefick Ranch in Calistoga (9%). FERMENTATION & AGING: Fermentation was carried out in a combination of stainless steel tanks and drums (77%), new French oak barrels (9%), new Acacia oak barrels (2%), neutral French Oak barrels (11%), with the balance fermented in concrete eggs (1%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. Aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies with out stirring the lees. BOTTLING: Bottled February 25th and 26th, 2015 OUR THOUGHTS: Our 2014 Napa Valley Sauvignon Blanc has a nose that is filled with aromas of green apple, lemon, lime, honeydew melon, white peaches, white flowers, grapefruit, lemon meringue, and cantaloupe. There is great viscosity and weight in the palate followed by a vibrant acidity on the finish that gives the wine a juicy mouth-watering presence. The wine has flavors of grapefruit, orange zest, kiwi, toasted almonds, and a mineral/flinty edge. - Winery Varietals: 87% Sauvignon Blanc 7.5% Sauvignon Musque 3% Sémillon 2.5% Viognier Alcohol: 14.2%


External Review
Source: We Speak Wine
Vintage: 2012 04/17/2013

The 2012 vintage of Sauvignon Blanc has aromas of pear, green melon, cucumber, peach, Mandarin orange blossom, and white flowers. The palate is laced with flavors of lemon, lime, green apple, and grapefruit. The combination of oak and stainless steel gives the wine smooth texture and weight and a kiss of oak without overpowering the vibrant fruit aromatics. The finish is bright in acidity with flavors that linger on the palate of cantaloupe, orange blossom, Asian Pear, and lemon cream pie. - Winery


External Review
Vintage: 2010 06/30/2012

Aromas of Lychee, Honeydew Melons, spearmint and freshly mown hay are followed on the palate with flavors of melon, figs, Fiji apple and spring peas.



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