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Cakebread Cellars Sauvignon Blanc Napa Valley 2008
Wine Tasting Notes Our 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 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.
not Cakebread's best effort. A little too tart. The Chardonnay is killer though.
The Sauvignon Blanc is very pale gold, almost completely transparent in color. The first nose is sharp and a little offensive, a bit like cat pee that had dried out. Sounds awful right? Just give it a minute and it settles into an aroma of gooseberry tart and granny smith apples. On the palate it is again quite sharp and tart initially and then becomes a little smoother and quite mouth-watering with flinty, mineral tones. The wine is full-bodied and opens up into a plethora of fruits from melon to passion fruit and lemon and lime. It has a wonderfully long and gratifying finish. This is a spirited wine that should be enjoyed with friends and laughter and perhaps a light, fresh pasta dinner.
Light wine that is perfect for cocktails
Three and a half glasses
External Reviews for Cakebread Cellars Sauvignon Blanc Napa Valley
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.
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.
This blend of 93% Sauvignon Blanc, 4% Sèmillon and 3% Viognier displays a light straw color as well as an expressive nose of minerals, citrus, and waxy notes. Flavorful on the palate, with medium body, excellent purity, and a lively zesty personality, this complex, floral, spicy, melony, mineral-dominates Sauvignon Blanc can be enjoyed over the next 1-2 years.
Citrus, melon and passion fruit notes are tasty and direct, showing nice acidity to the apple and peach flavors, with a spicy finish. Drink now.
Cakebread Cellars' 1997 Sauvignon Blanc displays further evidence of this winery's new-found level of quality. It possesses admirable melony/citrusy fruit, medium body, fine texture, and surprising length for a Sauvignon. Dry and cleanly made, it is ideal for consuming over the next year.
Rich and spicy, with ripe fig, citrus, melon, herb and celery notes, turning complex. Drink now through 2002.
Balanced, with juicy acidity and good Meyer lemon, apple and pear flavors. Drink now. 30,000 cases made. -MW Wine Spectator. A Sauvignon Blanc wine from California in USA. 2008 Cakebread Cellars Sauvignon Blanc 750ml
Food Pairings for Cakebread Cellars Sauvignon Blanc Napa Valley
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