Cakebread Cellars Sauvignon Blanc Napa Valley 2007

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.

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.

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.

91ST, 91RP,91WS, 91WE, no further case discount

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.

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 **