Cakebread Cellars Sauvignon Blanc is produced primarily from grapes grown at Cakebread Cellar’s Napa Valley estate vineyards in Rutherford, as well as from vineyards in St. Helena and Calistoga to the north. These mid and up-valley sites deliver fruit of great character, enabling produce a crisp, full-bodied, complex style of Sauvignon Blanc to be produced.
|Appellation||St. Helena (Napa Valley)|
|Varietal(s)||2013 Napa Valley Sauvignon Blanc is a blend of 90% sauvignon blanc, 6% semillon and 4% sauvignon musqué (an especially aromatic clone of sauvignon blanc), all from top vineyards throughout Napa Valley, including our estate ranches in Carneros, southeastern Napa, Rutherford and Calistoga. The superb fruit from these sites enables us to produce a rich, full-bodied and complex sauvignon blanc that is simultaneously fresh, crisp and zesty.|
The 2013 vintage boasts characteristically fresh, pure and complex white grapefruit, guava, green apple, honeydew melon and mineral aromas. It’s concentrated; guava, gooseberry and melon flavors persist into a long, lively finish boasting bright citrus, light spice and mouthwatering mineral tones.
The wine’s vibrant grapefruit and melon flavors benefit from a firm underpinning of acidity and a refreshing minerality that asserts itself in the finish. A further spiciness lasts until the end.
Enjoy this beauty over the next 3-5 years with your favorite salad, seafood, poultry and veggie dishes.
In 2013, a warm, dry spring initiated early budbreak, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer fostering steady, even ripening and grapes with wonderful flavor concentration. The fruit for our 2013 Napa Valley Sauvignon Blanc was harvested between August 15th and September 20th with an ideal balance of sugars and acidity.
Sauvignon blanc grapes are harvested during the cool nighttime hours to fully capture their fresh, pure flavors and bright acidity. Whole-cluster-pressing of the fruit maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2013, we fermented 82% of the juice in stainless steel tanks and 18% in older French oak barrels, a regimen producing a concentrated, vibrant expression of sauvignon blanc. The wine aged five months in neutral French oak barrels to enrich its texture and maximize varietal character.
Since the establishment in 1973 of Cakebread Cellars in California’s Napa Valley, company founder Jack Cakebread, his wife and their sons and their wives, have been involved in the winery from grape growing to sales, and with their fastidious work have received critical acclaim for their world-class winemaking.
With their innovative agriculture techniques, and method of getting to know their consumers, the Cakebread family has for over 33 years embodied a lot of deep changes in the wine producing industry. However in contrast, the most important thing, their sense of values, has not changed.
This wine company that started off as a tiny vineyard to becoming known around the world, even now continues with its family commitment and determination in making the highest quality wine.