Description
This Sauvignon Blanc is a blend of grapes from several Napa Valley vineyards, including from the Cade Oakville estate, as well as Calistoga, St. Helena and Oak Knoll. In order to capture the diversity of flavors from these different sites, winemaker Danielle Cyrot used a variety of fermentation methods, beginning primarily with stainless steel, then smaller amounts of concrete egg and French oak barrels. She only used a small amount of oak to create a creamy, more rounded texture without overshadowing the fruit with overtly oaky aromas and flavors. She also added a ‘splash’ of Viognier and Semillon to add aromatic lift.
