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"A touch of lemon meringue mingles with roasted Meyer lemon, orange zest and smoke flavors, with a supple, round body and a refreshing finish. Drink now. 6,029 cases made.
–MW " (WS)
"Obvious oak spice is joined by a somewhat quieter element of dried grasses and hay in the nose here, and the wine inclines to grapefruity firmness and gets a bit hard at the finish after leading with a transient touch of juicy fruit on entry. It is bristling with acidity, convincingly varietal and could easily hold for years, but whether its angles and edges are wholly resolved with aging is a question that only time will answer. Reviewed: August 2016" (CG)
"Salted caramel, brine, herb and lemongrass combine for a complexity of flavors and textures in this consistently great white. A sizzling vein of minerality on the palate balances the heartiness of the wood. Lemon pith features on the lengthy finish." (WE)
Great white wines balance an exciting tension between refreshing crispness and a rich, silkiness on the palate, as our Oakville Fumé Blanc does with its zesty orange rind-lemon curd flavors, and an incredibly smooth mouth feel. The wonderful concentration and depth of flavors linger in a luxuriously long finish. 89% Sauvignon Blanc, 11% Sémillon
91 Points - Wine Enthusiast, April 27, 2016; 91 Points - Wine Spectator, May 1, 2016
Grapes for our Oakville Fumé Blanc were harvested from our To Kalon Vineyard, which surrounds the Robert Mondavi Winery. To Kalon (Greek for highest beauty) is one of Napa Valley's oldest and most respected vineyards. Here in the geographic center of the valley, To Kalon Vineyard lies against the hills on the Oakville bench, where lean, well-drained soils and an ideal climate foster complex flavors in Sauvignon Blanc and Sémillon. Another record harvest, 2013 saw consistently beautiful weather leading to optimal ripeness in what is being called an 'epic' year. There was almost no rainfall from January through March, bringing an earlier than usual bud break. April provided a few small rainstorms to quench the vines, and warm weather followed. With just one heat spike in late June and early July, the growing season provided weather for optimal flavor development in the grapes resulting in an early and healthy harvest. Grape picking took place from August 21th through September 9th.
We hand-harvested the Sauvignon Blanc and Sémillon in the cool, early morning and then gently pressed the whole clusters, minimizing skin contact, to retain freshness and vibrancy in the wine. For richness and complexity, we barrel-fermented 95% of the wine in 60-gallon French oak barrels. The wine was then barrel aged on its lees (sûr lie) for nine months with hand stirring (bâtonnage) to integrate flavors and develop its creamy texture. A portion of new barrels (12%) contribute subtle oak spices to the fruit character. The wine was bottled in November, 2014.
Food Pairing Notes:
Roast turkey and gravy with sage-infused, sausage dressing.