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Stag's Leap Wine Cellars Aveta Sauvignon Blanc Napa Valley 2016

External Review by We Speak Wine:

VINEYARDS AND WINEMAKING: Our Danika Ranch estate vineyard, located adjacent to the Napa River in the Oak Knoll District, provided 29% of the fruit. Another 20% was sourced from the Rancho Chimiles vineyard, just over the hill in the warm and clear reaches of Wooden Valley. The remaining grapes for this wine were sourced from key vineyards in Napa Valley including Beckstoffer Melrose in Rutherford (22%), Solari in Calistoga (14%), and Bravo Zulu in Oak Knoll (11%). Danika Ranch brings spicy peach, guava and grapefruit notes to the mix while the Rancho Chimiles Sauvignon grapes lend racy citrus, tropical fruit and mineral notes to the wine. Our long-time grower Terry Wilson farms Sauvignon Blanc and Sauvignon Musque at Rancho Chimiles for this wine. The juice was fermented at cool temperatures in a mix of stainless steel (45%) and neutral French oak barrels (55%). The wine was aged on light lees for six months and was stirred every two weeks, providing some roundness to the wine’s texture. VINTAGE: Although bud-break in Napa Valley was early in 2016, the season was much cooler than normal. We didn’t get the normal high heat in July and August, which provided for a longer hang time for the grapes. Overall, quality was high - particularly at our FAY and S.L.V. estate vineyards. The grapes in FAY and S.L.V. ripened uniformly and while yields were a bit lower than average, the flavors were great. The harvest was smooth and progressed from varietal to varietal with the Sauvignon Blanc coming in first, then the Chardonnay, and time in between to transition to the reds. For the whites, the Sauvignon Blanc and Chardonnay are crisp and allow you to taste the coolness of the season. WINE: The 2016 AVETA Sauvignon Blanc offers inviting aromas of citrus, guava, lemongrass, orange blossom and hints of boxwood and tangerine. On the palate, the wine is fresh and bright with citrus flavors and a lingering finish with a touch of bright acidity. The weight, flavorful texture and acidity make this a versatile food wine. Try pairing AVETA with grilled oysters with mignonette sauce, grilled prosciutto-wrapped shrimp or fresh fish ceviche with cilantro. Barrel Aging: 6 months sur lies 100% previously filled French oak barrels Blend: 78% Sauvignon Blanc 19% Sauvignon Musque (a clonal variant of Sauvignon Blanc), 2% Semillon 1% Muscat Alcohol: 14.5% pH: 3.39 TA: 0.60 g/100ml

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Stag's Leap Wine Cellars:
Stag's Leap Wine Cellars is considered one of Napa Valley's first-growths. We were founded by Warren Winiarski and his family in 1970 and are best known for our estate-grown Cabernet Sauvignons — CASK 23, S.L.V., and FAY. Over the years, our wines have become some of the most highly regarded and collected wines worldwide. They are fashioned to express classic elegance, structure... Read more
Stag's Leap Wine Cellars is considered one of Napa Valley's first-growths. We were founded by Warren Winiarski and his family in 1970 and are best known for our estate-grown Cabernet Sauvignons — CASK 23, S.L.V., and FAY. Over the years, our wines have become some of the most highly regarded and collected wines worldwide. They are fashioned to express classic elegance, structure, and ageability, and to reflect the place in which they are grown. n May 24, 1976, a wine tasting took place in Paris that changed the world’s view of California wines forever. The tasting was the brainchild of Steven Spurrier, an English wine merchant who owned an innovative wine shop and adjacent wine school in the center of Paris. Located near the offices of IBM, many of the students at L’Academie du Vin were Americans who worked in France and were anxious to learn more about wine. Spurrier was intrigued by some of the California Cabernets and Chardonnays his students brought by the shop. Curious to see how these newcomers would fare against French wines made from the same kind of grapes, he arranged a blind wine tasting in celebration of the American Bicentennial activities in Paris. The French tasters chosen for the event had impeccable professional credentials. The French wines were First and other classified-growth red Bordeaux and white Burgundies. They were matched against California Cabernet Sauvignons and Chardonnays. The tasting was blind, with the identities of the wines concealed and the labels revealed only after the jury of nine tasters had voted its order of preference. The unthinkable happened. The 1973 Stag’s Leap Wine Cellars S.L.V. Cabernet Sauvignon - the first vintage produced with grapes from vines a mere three years old - was judged the best. The Cabernet had bested four top-ranked Bordeaux, including first-growths Château Mouton-Rothschild and Château Haut-Brion. The 1973 Chateau Montelena Chardonnay from California bested its French counterparts. TIME magazine’s Paris correspondent was on hand for the tasting and broke the news. Less might have been made of the whole thing had the French tasters been other than top-notch - and had they been less disdainful toward the California selections as they tasted. The French tasters were stunned when the names of the wines were revealed. The impact of the tasting for California wines was immediate, like a vinous "shot heard round the world," as one observer put it, catapulting California wines onto the world stage by illustrating that exceptional wines could come from somewhere other than traditionally sacrosanct French terroir. The 1976 Paris tasting has been duplicated over the years, often with similar results. One of those tastings took place at the Smithsonian’s National Museum of American History in 1996 to mark the 20th anniversary of the event. At that time bottles of the first-place wines--the 1973 Stag’s Leap Wine Cellars’ Cabernet Sauvignon, and the 1973 Chateau Montelena Chardonnay--were placed into the Museum’s collections. Today, the wines of Stag’s Leap Wine Cellars continue to command the respect and admiration of wine aficionados the world over, proving beyond a doubt that the Paris victory was no accident, and that our Napa Valley wines age as gracefully as the beautiful and time-honored wines of Bordeaux Read less

External Reviews for Stag's Leap Wine Cellars Aveta Sauvignon Blanc Napa Valley

External Review
Source: We Speak Wine
11/29/2018

VINEYARDS AND WINEMAKING: Our Danika Ranch estate vineyard, located adjacent to the Napa River in the Oak Knoll District, provided 29% of the fruit. Another 20% was sourced from the Rancho Chimiles vineyard, just over the hill in the warm and clear reaches of Wooden Valley. The remaining grapes for this wine were sourced from key vineyards in Napa Valley including Beckstoffer Melrose in Rutherford (22%), Solari in Calistoga (14%), and Bravo Zulu in Oak Knoll (11%). Danika Ranch brings spicy peach, guava and grapefruit notes to the mix while the Rancho Chimiles Sauvignon grapes lend racy citrus, tropical fruit and mineral notes to the wine. Our long-time grower Terry Wilson farms Sauvignon Blanc and Sauvignon Musque at Rancho Chimiles for this wine. The juice was fermented at cool temperatures in a mix of stainless steel (45%) and neutral French oak barrels (55%). The wine was aged on light lees for six months and was stirred every two weeks, providing some roundness to the wine’s texture. VINTAGE: Although bud-break in Napa Valley was early in 2016, the season was much cooler than normal. We didn’t get the normal high heat in July and August, which provided for a longer hang time for the grapes. Overall, quality was high - particularly at our FAY and S.L.V. estate vineyards. The grapes in FAY and S.L.V. ripened uniformly and while yields were a bit lower than average, the flavors were great. The harvest was smooth and progressed from varietal to varietal with the Sauvignon Blanc coming in first, then the Chardonnay, and time in between to transition to the reds. For the whites, the Sauvignon Blanc and Chardonnay are crisp and allow you to taste the coolness of the season. WINE: The 2016 AVETA Sauvignon Blanc offers inviting aromas of citrus, guava, lemongrass, orange blossom and hints of boxwood and tangerine. On the palate, the wine is fresh and bright with citrus flavors and a lingering finish with a touch of bright acidity. The weight, flavorful texture and acidity make this a versatile food wine. Try pairing AVETA with grilled oysters with mignonette sauce, grilled prosciutto-wrapped shrimp or fresh fish ceviche with cilantro. Barrel Aging: 6 months sur lies 100% previously filled French oak barrels Blend: 78% Sauvignon Blanc 19% Sauvignon Musque (a clonal variant of Sauvignon Blanc), 2% Semillon 1% Muscat Alcohol: 14.5% pH: 3.39 TA: 0.60 g/100ml


External Review
Source: We Speak Wine
06/13/2019

VINEYARDS AND WINEMAKING: Our Danika Ranch estate vineyard, located adjacent to the Napa River in the Oak Knoll District, provided 29% of the fruit. Another 20% was sourced from the Rancho Chimiles vineyard, just over the hill in the warm and clear reaches of Wooden Valley. The remaining grapes for this wine were sourced from key vineyards in Napa Valley including Beckstoffer Melrose in Rutherford (22%), Solari in Calistoga (14%), and Bravo Zulu in Oak Knoll (11%). Danika Ranch brings spicy peach, guava and grapefruit notes to the mix while the Rancho Chimiles Sauvignon grapes lend racy citrus, tropical fruit and mineral notes to the wine. Our long-time grower Terry Wilson farms Sauvignon Blanc and Sauvignon Musque at Rancho Chimiles for this wine. The juice was fermented at cool temperatures in a mix of stainless steel (45%) and neutral French oak barrels (55%). The wine was aged on light lees for six months and was stirred every two weeks, providing some roundness to the wine’s texture. VINTAGE: Although bud-break in Napa Valley was early in 2016, the season was much cooler than normal. We didn’t get the normal high heat in July and August, which provided for a longer hang time for the grapes. Overall, quality was high - particularly at our FAY and S.L.V. estate vineyards. The grapes in FAY and S.L.V. ripened uniformly and while yields were a bit lower than average, the flavors were great. The harvest was smooth and progressed from varietal to varietal with the Sauvignon Blanc coming in first, then the Chardonnay, and time in between to transition to the reds. For the whites, the Sauvignon Blanc and Chardonnay are crisp and allow you to taste the coolness of the season. WINE: The 2016 AVETA Sauvignon Blanc offers inviting aromas of citrus, guava, lemongrass, orange blossom and hints of boxwood and tangerine. On the palate, the wine is fresh and bright with citrus flavors and a lingering finish with a touch of bright acidity. The weight, flavorful texture and acidity make this a versatile food wine. Try pairing AVETA with grilled oysters with mignonette sauce, grilled prosciutto-wrapped shrimp or fresh fish ceviche with cilantro. Barrel Aging: 6 months sur lies 100% previously filled French oak barrels Blend: 78% Sauvignon Blanc 19% Sauvignon Musque (a clonal variant of Sauvignon Blanc), 2% Semillon 1% Muscat Alcohol: 14.5% pH: 3.39 TA: 0.60 g/100ml ** Only 7 in Stock **


External Review
Source: We Speak Wine
07/15/2019

VINEYARDS AND WINEMAKING: Our Danika Ranch estate vineyard, located adjacent to the Napa River in the Oak Knoll District, provided 29% of the fruit. Another 20% was sourced from the Rancho Chimiles vineyard, just over the hill in the warm and clear reaches of Wooden Valley. The remaining grapes for this wine were sourced from key vineyards in Napa Valley including Beckstoffer Melrose in Rutherford (22%), Solari in Calistoga (14%), and Bravo Zulu in Oak Knoll (11%). Danika Ranch brings spicy peach, guava and grapefruit notes to the mix while the Rancho Chimiles Sauvignon grapes lend racy citrus, tropical fruit and mineral notes to the wine. Our long-time grower Terry Wilson farms Sauvignon Blanc and Sauvignon Musque at Rancho Chimiles for this wine. The juice was fermented at cool temperatures in a mix of stainless steel (45%) and neutral French oak barrels (55%). The wine was aged on light lees for six months and was stirred every two weeks, providing some roundness to the wine’s texture. VINTAGE: Although bud-break in Napa Valley was early in 2016, the season was much cooler than normal. We didn’t get the normal high heat in July and August, which provided for a longer hang time for the grapes. Overall, quality was high - particularly at our FAY and S.L.V. estate vineyards. The grapes in FAY and S.L.V. ripened uniformly and while yields were a bit lower than average, the flavors were great. The harvest was smooth and progressed from varietal to varietal with the Sauvignon Blanc coming in first, then the Chardonnay, and time in between to transition to the reds. For the whites, the Sauvignon Blanc and Chardonnay are crisp and allow you to taste the coolness of the season. WINE: The 2016 AVETA Sauvignon Blanc offers inviting aromas of citrus, guava, lemongrass, orange blossom and hints of boxwood and tangerine. On the palate, the wine is fresh and bright with citrus flavors and a lingering finish with a touch of bright acidity. The weight, flavorful texture and acidity make this a versatile food wine. Try pairing AVETA with grilled oysters with mignonette sauce, grilled prosciutto-wrapped shrimp or fresh fish ceviche with cilantro. Barrel Aging: 6 months sur lies 100% previously filled French oak barrels Blend: 78% Sauvignon Blanc 19% Sauvignon Musque (a clonal variant of Sauvignon Blanc), 2% Semillon 1% Muscat Alcohol: 14.5% pH: 3.39 TA: 0.60 g/100ml ** Only 4 in Stock **



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