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Rudd Napa Sauv. Blanc 2006

Winemaker's Notes:

Blend: 93% Sauvignon Blanc , 7% Semillon Appellation: Napa Valley Fermentation: Native yeast / no malolactic Aging: 7 months, 79% third-use French oak, 3% new French oak, 10% concrete eggs, 3% stainless steel berrels.

Region: USA » California » Napa County

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Winery: Rudd Estate
Color: White
Varietal: Sauvignon Blanc
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Rudd Estate:
In 1996, food and wine entrepreneur Leslie Rudd realized his 30-year dream of owning a winery in Napa Valley when he purchased a 55-acre estate in Oakville, an appellation recognized for outstanding Cabernet Sauvignon and Bordeaux blends. Today the red, rocky soils have been replanted and a stone winery with 22,000 square feet of subterranean caves has been built. This picturesque site is flan... Read more
In 1996, food and wine entrepreneur Leslie Rudd realized his 30-year dream of owning a winery in Napa Valley when he purchased a 55-acre estate in Oakville, an appellation recognized for outstanding Cabernet Sauvignon and Bordeaux blends. Today the red, rocky soils have been replanted and a stone winery with 22,000 square feet of subterranean caves has been built. This picturesque site is flanked by the renowned vineyards of Dalla Valle, Plumpjack, Harlan Estate's Bond, St. Eden Vineyard, Screaming Eagle, and Phelps Backus. Leslie Rudd hails from Wichita, Kansas. In addition to managing Standard Beverage Corporation, his home state's largest wine and spirits wholesaler, Leslie has forged a career in handcrafted luxury items and fine food, most notably as Chairman of Dean & DeLuca, the upscale nationwide purveyor of specialty foods, housewares and California wines. At Rudd Vineyards & Winery, the vintner has focused his love of fine-tuned artisanal tradition to create the first and only venture bearing his family's name. It will be a lasting legacy for his daughter and for many generations come. A quest for excellence and the financial resources to support it is what makes Rudd Oakville's most exciting up-and-coming winery. To make the best use of the winery's outstanding resources, David Abreu continues to consult as vineyard manager and Patrick Sullivan has joined the Rudd team as winemaker for the upcoming 2008 harvest season. Patrick returns home to the Rudd family after working with Randy Lewis as his winemaker and most recently as associate winemaker at the renowned Paul Hobbs Winery. Patrick shares Leslie’s vision of making the best wine from our Oakville Estate. Beginning with the 2000 vintage, Rudd is producing a cabernet family blend from the re-planted Oakville estate. Rudd also has close ties with a number of small, high-end growers allowing Rudd to produce small quantities of Sauvignon Blanc from the Napa Valley and Chardonnay from the Bacigalupi Vineyard in the Russian River Valley. Read less

External Reviews for Rudd Napa Sauv. Blanc

External Review
Source: Premier Wine & Spirits
05/18/2011

Pale color. Pungent grapefruit nose with some spicy, resiny oak. At once broad and aromatic in the mouth, with flavors dominated by grapefruit and pineapple. Rich and silky but tangy dry. Pretty wine.


External Review
Source: Premier Wine & Spirits
01/10/2013

Rudd is now producing one of Californiaandrsquo;s most stunning Sauvignon Blancs. The 2006 Sauvignon Blanc, which is mostly from their vineyards on Mt. Veeder, is blended with 22% Semillon that was 100% barrel-fermented. The good news is that there are about 1,500 cases of this wine, which was aged in concrete, egg-shaped tanks. The wine is stunningly complex, with notes of guava, fig, honeydew melons, and even a touch of honeysuckle in a floral sense. Not put through malolactic, the wine has zesty acidity, but this is a wine with no shortage of richness, texture, and a remarkably long finish. This is terrific Sauvignon, and I suspect it will age for 4andndash;5 years, although I donandrsquo;t know how anyone could resist it now.


External Review
Source: Premier Wine & Spirits
05/18/2011

Bright, grassy and focused, with good depth and deft flavors to tart pineapple and peach highlighted by lively, lemony acidity. Drink now.


External Review
Source: Premier Wine & Spirits
05/18/2011

Serves up a vibrant core of lemon skin, pineapple, green apple and intriguing mineral nuances. Tangy fruit concentration powers through the finish, with underlying vanilla cream and cedar notes. Drink now through 2007.


External Review
Source: Premier Wine & Spirits
05/18/2011

There are slightly fewer than 1,800 cases of the Bordeaux-like 2005 Sauvignon Blanc, a blend of 88% Sauvignon Blanc and 12% Semillon. Exhibiting crisp minerality along with a hint of figs, melons, quince, and grapefruit, this fresh, lively, medium-bodied white is best consumed over the next several years.


External Review
Source: Premier Wine & Spirits
05/18/2011

Very pale color. Deep, vinous aromas of grapefruit, pineapple and nuts, along with a hint of sour candy. Juicy, fruity, pungent and dry, with a slightly musky lift to the grapefruit and lime flavors. This is almost austere in its dryness, but with no shortage of flavor intensity. Comes across as brighter than the 2004 version but less rich and pliant. I find this very refreshing.


External Review
Source: JJ Buckley Fine Wines
01/16/2009

Rudd is now producing one of California's most stunning Sauvignon Blancs. The 2006 Sauvignon Blanc, which is mostly from their vineyards on Mt. Veeder, is blended with 22% Semillon that was 100% barrel-fermented. The good news is that there are about... Robert Parker. A Sauvignon Blanc wine from California in USA. 2006 Rudd Estate Sauvignon Blanc 750ml


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Blend: 93% Sauvignon Blanc , 7% Semillon Appellation: Napa Valley Fermentation: Native yeast / no malolactic Aging: 7 months, 79% third-use French oak, 3% new French oak, 10% concrete eggs, 3% stainless steel berrels.

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