As the weather heats up we find ourselves reaching, more often than not, for the local Sauvignon Blancs. It’s a perfect way to cool down and is versatile enough pair with appetizers, cheese, salads, light seafood and the like.
As we examined our wine cellar it became clear that we’ve settled on a few local producers who, year-in and year-out, make the type of Sauvignon Blanc we most enjoy. If asked to describe our ideal Sauvignon Blanc we’d use words like weighty, heavy, not overly acidic, integrated, lush, depth, full, etc.
In no particular order, here’s our list of five ‘go-to’ Sauvignon Blanc producers from the Napa Valley.
- Cliff Lede Vineyards. Located in Yountville, the winery produces a solid Sauvignon Blanc that is made using egg-shaped cement fermentation tanks.
- Twomey Cellars. Located in Calistoga, the Sauvignon Blanc is made with fruit from the small 12-acre vineyard that surrounds the winery.
- Spottswoode Estate. Generally a blend of Sauvignon Blanc and some combination of Sauvignon Musque and/or Semillon the wine is typically fermented in French oak, stainless steel and concrete “cuves.”
- St. Supery Dollarhide Ranch. The vineyard is located on the steep hillsides above the Napa Valley, resulting in fruit (and ultimately wine) that is luscious and balanced.
- Oberon Napa Valley. A balanced expression due in part to fruit being sourced from a warm vineyard up in Pope Valley and a cooler vineyard in the southern part of the valley.
What are your favorites?