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De Wine Spot USD 30.00 750ml

Cliff Lede Winery Napa Valley Sauvignon Blanc 2016

Winemaker's Notes:

The fruit was hand-harvested in the cool, darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Approximately half of the fruit underwent gentle, whole-cluster pressing and the remainder was destemmed and experienced between six and twelve hours of skin contact prior to pressing. The juice was fermented in 44% stainless steel tanks, 49% French, mostly neutral, oak barrels, and 7% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonage. Secondary fermentation was suppressed. Go Green. Sauvignon Blanc with its herbaceous notes pairs well with similar green herbs. If it has parsley, rosemary, basil, cilantro or mint, chances are Sauvignon Blanc will make a great pairing. Meat Pairings - White meats including Chicken, Pork Chop and Turkey. Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams. Spices and Herbs - Green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron. Cheese Pairings - Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Creme fraiche. Vegetables & Vegetarian Fare - Saute green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.

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Cliff Lede Vineyards:
Established in 2002, Cliff Lede Vineyards encompasses sixty acres in the famed Stags Leap District. Owner Cliff Lede, viticulturalist David Abreu, Winemaker Michelle Edwards, and consultant Michel Rolland have come together to form an unrivalled team, making the most of this remarkable property. Completed in time for crush 2005, the new state-of-the-art gravity-flow winery boasts a berry-by-ber... Read more
Established in 2002, Cliff Lede Vineyards encompasses sixty acres in the famed Stags Leap District. Owner Cliff Lede, viticulturalist David Abreu, Winemaker Michelle Edwards, and consultant Michel Rolland have come together to form an unrivalled team, making the most of this remarkable property. Completed in time for crush 2005, the new state-of-the-art gravity-flow winery boasts a berry-by-berry sorting system and conical tanks commissioned using a design inspired by the tanks of Château Latour. One tank per vineyard block ensures each lot evolves at its own pace and acres of caves with single-layer barrel storage ensure access to each barrel at all times. No corner has been cut. The winery produces Sauvignon Blanc, Claret and Cabernet Sauvignon. The flagship, Poetry Cabernet Sauvignon, is crafted from the steep hillside portion of the estate. The land, the talent, the tools and the passion: Cliff Lede Vineyards, a notable addition to the Stags Leap District. Read less

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The fruit was hand-harvested in the cool, darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Approximately half of the fruit underwent gentle, whole-cluster pressing and the remainder was destemmed and experienced between six and twelve hours of skin contact prior to pressing. The juice was fermented in 44% stainless steel tanks, 49% French, mostly neutral, oak barrels, and 7% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonage. Secondary fermentation was suppressed. Go Green. Sauvignon Blanc with its herbaceous notes pairs well with similar green herbs. If it has parsley, rosemary, basil, cilantro or mint, chances are Sauvignon Blanc will make a great pairing. Meat Pairings - White meats including Chicken, Pork Chop and Turkey. Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams. Spices and Herbs - Green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron. Cheese Pairings - Look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Creme fraiche. Vegetables & Vegetarian Fare - Saute green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.

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