A popular and unmistakable white wine that’s loved for its “green” herbal flavors and racy acidity. Sauvignon Blanc grows nearly everywhere and thus, offers a variety of styles ranging from lean to bountiful. Whether you prefer a California SB or a bottle from New Zealand, Southern Napa has you covered!
A very pretty and intense nose of exotic and citrus fruits. A frank and lively attack. In the mouth, the wine is pleasing with lemony notes and a lingering finish. Perfect as an aperitif.
Beautifully textured with a crisp, bright finish. Whole cluster pressed, native yeast, no malolactic fermentation, in a mixture of stainless steel and old oak barrells.
Color - Translucent Ivory champagne. Aromas - Lime and citrus notes with a touch of peach. Flavors - A touch of citrus, peach and light guava, with hints of muted grapefruit. Structure - A touch of citrus, peach and light guava, with hints of muted grapefruit.
The Lake County portion of this Sauvignon Blanc provides clean acidity and bright fruit. Some warmer climate Lodi fruit is added to offer a textural component to balance the acidity of the wine.
Blended fruit from vineyards in Napa Valley’s sub-appellations of Rutherford and the Oak Knoll District to create a wine with animated fruit and lively balance. The wine is a pale straw yellow with hints of silver. There are aromas of citrus and white peaches are accented by notes of kiwi, orange blossom and fresh thyme. Flavors of green apple and pomelo are complemented by honeydew melon and lemon grass and a clean, balanced finish.
This bright, zesty Sauvignon Blanc delivers great aromatic complexity by opening with aromas of fresh lime, lemon verbena and gooseberry. On the palate are flavors of lime, tangy star fruit and a hint of green mango. The long chiseled finish exhibits a wonderful slate minerality followed by juicy fresh citrus notes.
Chambrates is located on a plateau above Le Paradis on limestone and red clay soils. This is a generous example of Sancerre due to its terroir with more of a citric quality to the fruit, a richer texture and a mineral finish. It is fermented and aged for 12 months in large French oak vats.