Stag’s Leap Wine Cellars began making Napa Valley Sauvignon Blanc in the early 1980s. We combine estate-grown grapes with those purchased from a handful of skilled, fastidious farmers to create a wine that is complex, yet crisp and refreshing, and versatile with a wide range of dishes and occasions – from patio aperitif to elegant dinner party.
From the winemaker – “Inviting aromas of orange blossom, tangerine and a hint of grass. On the palate, the wine has bright citrus flavors with lingering fruit on the finish. The wine is refreshing with a nice weight and texture and the crisp acidity makes it a perfect food wine.”
Grilled oysters with mignonette sauce, grilled prosciutto-wrapped shrimp, fresh fish ceviche with cilantro
Rating:
This wine was given a 92 point rating by Wine Enthusiast.
This wine is a blend of 89%Sauvignon Blanc, 11% Semillon grapes, giving it a very crisp and clean flavor. Yeasts specifically designated for Sauvignon Blanc were used to initiate the three-week fermentation and release varietal aromas. Sourced from vineyards throughout the Columbia Valley, including our Horse Heaven Vineyard.
All of the Sauvignon Blanc and Semillon was whole cluster pressed. Whole cluster pressing gives us juice of incredibly high fruitiness and softness. After pressing and settling, 70% of the juice was moved to small oak barrels where it was put through a long, cool fermentation. Within two weeks, the wine fermented to dryness and the wines were allowed to age “sur lie” for a total of five months in the small oak barrels. These barrels are experienced (4-8 years old) and completely inert. This pressing, fermentation and aging program adds rich complexity to the aromas and flavors.
From the Wine Maker – “Our 2013 Sauvignon Blanc beautifully combines citrus, pear and green apple characters in a complex and balanced expression of this exciting varietal. It has a light straw color and a nose of grapefruit rind, juniper berry, star fruit, green apple, pear and elderberry flower. It has a juicy, fruit-sweet attack with notes of honey and citrus on the palate. The wine has a long, lingering, fresh fruit finish.”
The Chardonnay grapes come from two distinct vineyards in Monterey: one near the Gabilan mountain range where the sandy loam soils result in a higher degree of flavor concentration; the other in the Arroyo Seco, where the temperatures remain relatively cool and the fruit maintains a crisp acidity. When they blend the wine from these two vineyards together they achieve lovely balance and greater complexity.
The grapes for our Sauvignon Blanc were sourced from two of our estate vineyards in the prime growing area of District 7. This vibrant wine delivers a lively array of melon, passion fruit and citrus flavors, finishing with a refreshing, crisp acidity.
Made from Cortese grapes, this Gavi di Gavi is one of Italy’s most delicate, dry whites. It is often compared to a French Chablis since it has a graceful and flinty taste. Villa Rosa Gavi di Gavi is cold-fermented and aged in stainless steel tanks. Although it will retain its fruity fragrance and fresh taste for a few years, it is best when consumed young.
This Sauvignon Blanc is fresh, with nice cut to the lime, pippin apple and savory herb notes. Stays bright and racy on the finish.
We believe there is an art to blending the distinctively different together. At Seven Daughters, we view the winemaking process as a rare opportunity to combine the skills of scientists with the souls of artists. The goal of wine blending is to produce a perfect, unified balance, incorporating different flavor profiles into a single wine greater than the sum of its parts. And we’re not afraid to mix it up seven ways. This non-vintage white blend is made up of French Colombard, Chardonnay, Riesling, Symphony, Orange Muscat, Gewürztraminer and Sauvignon Blanc.
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