Wine & Spirits 91
Straight-on sauvignon, this has an earthiness to counter all the bold and juicy passion-fruit and pomelo flavors. Its perfumed, fresh and zesty.
Good rains in February lead to a warm summer, which them turned cool in august, resulting in a later harvest than the last few years. What followed was a long warm fall with near perfect growing conditions and extended hang time. In then end it was one of the longest harvests on record and also above average crop size.Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was handpicked at dawn and sorted in the vineyard.
The grapes were gently whole-cluster pressed while the fruit was still cool. Ninety percent of the juice was fermented in stainless steel tanks. The remaining juice was
fermented in neutral French oak barrels to impart weight and texture to the wine. The barrel-fermented portion was blended back to tank after three months in barrel. The wine was bottled under Stelvin aluminum closure another Rombauer first to preserve the freshness and vibrancy so appealing in this Sauvignon Blanc.
This wine is brilliant pale yellow with a bright green hue. It exudes aromas of keylime, mango, papaya and white nectarine with a hint of fresh-cut grass. The palate is fresh and enticing, as grapefruit, pineapple and passion fruit intertwine with Meyer lemon and lime, making the mouth water. Balanced yet lively acidity lingers on the palate inviting another taste. Boxwood on the finish gives the wine length and vibrant freshness.
Our favorite Joy of Cooking pairings for this wine include Oysters on the Half-Shell with Mignonette Sauce (Pg. 568), Black Cod in Sake-Miso Marinade and Rolled Sushi (Pg. 359).
APPELLATION Napa Valley
VARIETAL 100 Sauvignon Blanc
COMPOSITION HARVESTED Aug. 31- Sept. 21, 2018
AVERAGE BRIX 22.7 AT HARVEST
COOPERAGE Stainless steel tanks (90) and neutral French oak barrels (10)
RombauerView all from Rombauer
When founders Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley in 1972, they arrived armed with an appreciation for the intimate relationship between food and wine. Their appreciation stemmed from Koerner's great aunt Irma Rombauer having authored internationally renowned cookbook the Joy of Cooking and his ancestors originating from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal.
Appreciation bred passion, and Rombauer Vineyards was established in 1980. Thirty-five years later, the winery remains owned and operated by first-, second- and third-generation members of the family.