Napa Sauvignon takes a new stylistic direction

Cade Estate Sauvignon Blanc

Cade Estate Sauvignon Blanc ($26) has increased the percentage of Sauvignon Blanc that is barrel fermented in 2011, and the wine deftly combines the fruit’s fresh citrus and ripe fruit flavours with a touch of spice.

Seventy-three percent was fermented in stainless steel tanks and drums; 5% in concrete eggs with the remaining 22% in French oak barrels.

5 Responses to “Napa Sauvignon takes a new stylistic direction”

  1. He degustado el Sauvignon Blanc del valle del Napa 2010, tanto en Oak como en
    acero inoxidable. Sinceramente en este tipo de uva me gusta mas el de acero
    inoxidable. Claro esta, ya que su bouquet es mas afrutado y fresco.

  2. Catherine Seda says:

    Thank you for your comment. I too prefer the pure fruit of stainless steel, but I also very much enjoy those fermented in older oak and stirred on the lees – they retain fresh fruit character but take on a round-ness on the palate that is very intriguing. Cheers, Catherine

  3. Doug Wilder says:

    A couple corrections: Kristin Belair is a ‘she’, and the proper spelling is Clark Claudon. Additionally, I have a couple observations: First, what is the source for your statement of the acreage planted? Not disputing it, just would like to see the citation. Secondly, It would be helpful to have an introductory list of the wines you are discussing, or at least have each reference to the actual wine appear with a highlighted title creating a structure for the reader to follow.

  4. Catherine Seda says:

    Hi Doug, Thanks for your comments. I know Kristin Belair well; that was an unfortunate editing mistake. I am happy to answer any questions –The acreage numbers come from the USDA’s National Ag Statistic Service, in their Grape Acreage Detailed Reports. http://www.nass.usda.gov and then statistics by State. These numbers were released on April 17, 2012. I listed the top wines of each tasting more as a secondary theme in the article since the assessment of the evolving style comes more from the panel discussions over the years and the overall tastings, not just from a review of the top wines. If you would like the full list of wines, I am happy to email them to you this week; I have your email address. Best, Catherine

  5. Hi Catherine,
    Happy to see our Crosby Roamann 2011 St. Helena Sauvignon Blanc mentioned here in the article. Was the panel tasting part of the St. Helena Star review? I’d be happy to provide a bottle shot instead of the logo as well. And happy to provide any more information how we craft our SB, or why we chose to make Sauvignon Blanc from St. Helena.
    Kindly,
    Juliana McBride, proprietor

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