Another wine on the list at the restaurant, I've wanted to try this Napa Sauvignon for a while. I luckily got the chance a couple of days ago and it was definitely an eye-opener. A cool year, the 2010 vintage made especially crisp, green wine: this one is no different. It is Cakebread's process that makes this wine so interesting. As well as Sauvignon Blanc, small amounts of Semillon and Sauvignon Musque are added, for a bit of weight and structure, as well as floral notes. Just over 10% of the grape juice was fermented in oak barrels, while nearly 90% of the wine produced was then aged in French oak for 5 months.
Appearance: The wine is very pale, with a slight hint of green to the edges and a robust body to it.
Nose: The first few smells are very intense - gooseberry, lemon zest and grapefruit mostly. There are touches of blossom and soft spices in the background, while crisp acidity is clear.
Palate: The front of the palate is very cool and crisp, almost leafy. It then bursts into a richness of melon and gooseberry, with an almost creamy, heavier texture from the oak. This is all then carried through by the zingy citric acidity to a powerful finish.
Rating: There is a lot going on in this wine. It has classic Sauvignon flavours, with a common blending grape added (Semillon), but also packs a serious punch. The complexity and weighty texture gained from the oak juxtaposed with the ripe acidic wine calls out for it to be drunk with food, which is when it will come into its own. By itself, it is a marvel to pick apart. 8.5/10
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