As I've written, Sauvignon Blanc has come a long way in California, and very notably in Napa Valley, where the white wines were commonly over-oaked. Today most winemakers make Sauvignon in a more crisp, racy style. This Cuvaison offering, which I've tried several vintages of, is a really interesting, somewhat exotic offering in that category. Winemaker Steve Rogstad ferments and matures this intriguing wine in concrete egg fermenters with extended lees contact. The result is an unoaked Sauvignon with intense creaminess and richness on the palate. It has fascinating marshmallow and burrata notes on the nose, but the fruit comes through on the finish - decadent passion fruit and grapefruit notes soar through the finish. I think the 2020 vintage is the best I've had of this wine. It's just a really stylish take on this grape that would be rather easy to pick out of a line-up of Napa Valley Sauvignon Blancs. (93 Points)
No comments:
Post a Comment