Mason Cellars is a family owned and operated winery, founded in 1993 by winemaker Randy and Megan Mason in Oakville, California. A native of San Rafael, Randy graduated from UC Davis with a degree in Fermentation Science. After 20 years of winemaking and vineyard management for other distinguished Napa Valley wineries, they launched their own wine label – Mason Cellars. Coinciding with the starting of their label, Randy assisted with the start–up of Napa Wine Company, a custom crush winery facility in Oakville. It is here that Randy also makes their Mason wines. With the creation of their first Sauvignon Blanc in l996, Mason began to develop his own Sauvignon Blanc house by adding Pomelo, and recently, Mason Reserve Sauvignon Blanc. The Mason's vision is to create high quality wine that is consumer friendly, ready to drink and available at a fair market price.
TASTING NOTES
Wonderful grapefruit and figgy nose. This wine explodes with delicious flavors of fig, apple and grapefruit. It is as though one were biting into a big piece of yummy fruit. It also has a lovely textural mouth feel.
FOOD PAIRING
Meat Pairings - white meats including Chicken, Pork Chop and Turkey. Fish including Tilapia, Sea Bass, Perch, Sole, Haddock, Trout, Cod, Redfish, Halibut, Snapper, Mussels, Crab, Lobster, and Clams. Spices and Herbs - green herbs including Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron. Cheese Pairings - look for softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Crème fraîche. Vegetables & Vegetarian Fare - sauté green veggies or mix vegetables in more fatty vegetarian dishes so that the acidity of the wine shines through. Here are some example dishes for inspiration: Asparagus quiche, cucumber dill yogurt salad, green hummus, white bean casserole with zucchini and white lasagna.
