2016 Cliff Lede Winery Napa Valley Sauvignon Blanc
$30
ABOUT
The fruit was hand-harvested in the cool, darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Approximately half of the fruit underwent gentle, whole-cluster pressing and the remainder was destemmed and experienced between six and twelve hours of skin contact prior to pressing. The juice was fermented in 44% stainless steel tanks, 49% French, mostly neutral, oak barrels, and 7% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonage. Secondary fermentation was suppressed.
TASTING NOTES
The symphony of white varieties excelled in the harmonious 2014 vintage and this bottling is perhaps the most unctuous and opulent we’ve ever produced. With the color of yellow diamonds, this gem of a wine shines brilliantly in the glass and tempts with alluring aromas of tangerine, lemon verbena, fall persimmon, and honeyed white peach. Gorgeous floral notes of orange blossom, honeysuckle, and night blooming jasmine intertwine with the top notes of the effusive bouquet. The gentle battonage during fermentation brought out a seductive texture that coats the palate with layers of lemon curd, quince paste, and crème brulee. A vibrant spine of minerality supports the wonderfully rich texture and, as the lengthy finish unfolds, lovely flavors of kumquat, marzipan, and citrus marmalade fill the olfactory senses.
FOOD PAIRING
Go Green. Sauvignon Blanc with its herbaceous notes pairs well with similar green herbs. If it has parsley, rosemary, basil, cilantro or mint, chances are Sauvignon Blanc will make a great 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 Creme fraiche.
Vegetables & Vegetarian Fare - Saute 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.
