Cakebread Cellars Sauvignon Blanc Napa Valley 2007
2007 Cakebread Sauvignon Blanc Some of the best Napa Valley sauvignon blanc vineyards are at the Cakebread Rutherford estate. from Cakebread website: Our fresh, vivacious 2007 Napa Valley Sauvignon Blanc opens with bright lime, kiwi, grapefruit and green melon aromas, with complementary hay and mineral scents adding complexity. On the sleek, medium-bodied palate, the wine offers zesty citrus and melon flavors that culminate in a refreshingly flinty, mineral-tinged finish. An ideal apritif wine, our vibrant 2007 Napa Valley Sauvignon Blanc also makes a fine accompaniment to salads, lighter seafood and poultry dishes, and vegetarian entrees. Enjoy it over the next 1-2 years. This is a California Wine.
Cakebread Cellars is located in the heart of the Napa Valley on Highway 29 between Oakville and Rutherford. Family owned and operated for 36 years, we pride ourselves on making full flavored, balanced and elegant wines.
The 2007 Cakebread Cellars Sauvignon Blanc is 89% Sauvignon Blanc grapes, 7% Semillon grapes, and 4% Sauvignon Musque grapes. The wine was a pale-to-medium lemon color with very visible legs. On the nose, I found strong lime aromas, followed by pink grapefruit and mineral. In the mouth, the strong lime flavors matched the lime aromas on the nose, and they were followed with grapefruit, very ripe kiwi, and honeydew. There was also a slight hint of something floral on the finish. For my complete review, visit my blog at http://bit.ly/Inh11
Mother Nature has some fantastic building blocks to create tasty wine in that blessed valley in California, but it’s nothing that couldn’t be enhanced by a little artistry. Winemaker Julianne Laks blends 4% Sauvignon Musqué and 7% Sémillon in the Sauvignon Blanc for enhanced aromatics, softer acidity and brighter citrus. Cakebread further coaxes complexity and intensity from the grapes by fermenting and aging the wine in a combination of tank-fermentation and in neutral French oak barrel aging; fermentation and aging in barrel; and tank-fermentation with no barrel aging. That seems like a lot of work, but it’s worth it. Look: Harvest moonbeams in a glass slipper, staying at the party well past midnight. Smell: Flinty oyster shells and lemon rind left on the plate after a picnic. Plenty of grapefruit and kiwi left for desert. Taste: Intense as an Indian Summer that knows its days are numbered. A rich harvest of melon, grapefruit, lemon zest and honeysuckle with a nice balance of crisp mineral with an undertone of vanilla oak for a lasting finish. My full review is here: http://mattmcginnis218.wordpress.com/2010/10/20/prolonging-summer-with-cakebread-sauvignon-blanc/
A bit overrated, but I wouldn't turn it down.
Three and a half glasses
External Reviews for Cakebread Cellars Sauvignon Blanc Napa Valley
The Cakebread winery was started in 1973 by Jack Cakebread and their Sauvignon Blanc is one of their benchmark wines. Bright grapefruit, lime, and melon aromas lead to flavors of green apple, with a warm toastiness on the finish. This wine is a thirst-quencher.
Wine Tasting NotesOur Napa Valley Sauvignon Blanc is redolent of citrus fruit (grapefruit, lime), melon, guava, fig, white peach, minerals, and hay, with a faint hint of oak. In the mouth, the wine is full and rich, but refreshingly crisp, with impressively focused citrus, melon and peach flavors that culminate in a mineral-y, lime-zest finish. Delightful to drink now, this classic Napa Valley Sauvignon Blanc will blossom with an additional six months' bottle age and should be a pleasure to drink over the next 3-5 years, especially as an accompaniment to seafood and poultry dishes.
Cakebread Cellars Sauvignon Blanc 2007, the wine grower night-harvests the Sauvignon Blanc grapes at cool temperatures to preserve their fresh, vibrant flavors and achieve an ideal balance of sugar and acidity. After the grapes arrive at the winery, they immediately press the whole clusters to maximize varietal character while minimizing the extraction of astringent compounds from the skins. In 2007, 59% of the juice was tank-fermented and aged in neutral French oak barrels; 26% was fermented and aged in barrel; and 15% was tank-fermented with no oak aging. This regimen allowed them to optimize the wines varietal intensity while enriching its texture through short-term exposure to oak.
Fine and sleek, with tart acidity and mouthwatering flavors of citrus fruits, gooseberry, lemongrass and honey-vanilla. Blended with a little Sémillon and the Musqué clone and finished with a touch of oak, it's a rich, creamy interpretation of Sauvignon Blanc. - S.H. ** Only 2 in Stock **
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. Tasting notes 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. 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 (batonnage) 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 Musque, a clone of Sauvignon Blanc, contributes a hint of spiciness to the wine. There is no malolactic fermentation.
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.