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  • Country ranking ?

    442
  • Producer ranking ?

    30
  • Decanting time

    3h
  • When to drink

    now to 2035
  • Food Pairing

    Créme Brulée

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The Story

Our Sauvignon Blanc Botrytis is an opulent and complex sweet wine reminiscent of the great wines of Sauternes.

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Wine Information

The noble rot, Botrytis cinerea, is responsible for the great Sauternes of France, as well as the Beerenauslesen and Trockenbeerenauslesen of Germany, and the Tokaji in Hungary. Damp nights followed by dry, breezy afternoons allow the Botrytis cinerea to flourish and cause the grape to concentrate flavors and sugars while maintaining high levels of acidity. Because of the dry Mediterranean climate of the Napa Valley, we rarely experience the c...

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Deep, Gold and Evolved

ending

Long, Flavorful and Lingering

flavors

Vanilla, Apricot, Honey, Spice and Tropical fruits

nose

Intense, Complex, Seductive and Refined

taste

Average in Acidity, Balanced, Medium-bodied, Rich, Elegant and Jammy

Verdict

nice but not special and Sophisticated

Information

Origin

Oakville, Napa Valley

Grapes

76% Sauvignon Blanc
24% Semillon

Vintage Quality

Excellent

Value For Money

Very good

Investment potential

No Potential

Fake factory

None

Glass time

2h

Drinking temperature

8

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Inside Information

In 2001, we handpicked the Botrytis-affected clusters from our Wappo Hill Vineyard in Napa Valley’s Stags Leap District AVA when the sugar levels in the shriveled grapes reached about 40%. Due to the fungus’ dehydrating effect, the grapes become quite concentrated resulting in a wine with great flavor intensity.

Appellation: Napa Valley Grape Sourcing: 100% Stags Leap District

•WINEMAKING• After gently pressing the grapes as whole clusters, we fermented the juice in 60-gallon French oak barrels (60% new) to give the wine complexity and depth. The wine fermented slowly for two months until it reached 12% alcohol, at which time the yeast activity naturally stopped, leaving a residual sugar of 18.1%. We aged the wine on the yeast lees (sur lie) and gently hand-stirred each barrel once a month, to increase the creamy texture of the wine, during the 16 months of barrel aging.

CASES PRODUCED: 1,102

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