Introduced with the 2014 vintage, our Napa Valley Sauvignon Blanc marks an exciting milestone for Rombauer Vineyards — the first new varietal introduced in more than 20 years and only the second white wine in our 35-year history.
VineyardsThe fruit for this wine comes from four carefully selected sites in Napa Valley offering lots of sunshine yet moderate temperatures — ideal conditions for growing Sauvignon Blanc.
WinegrowingA cool spell in August stalled harvest a bit at the outset, but a warm September brought a mad dash to the finish. 2016 brought another high-quality vintage despite small volumes for some varietals due to cool, rainy weather at flowering. 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 hand-picked at dawn and sorted in the vineyard.
WinemakingThe 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.
Tasting NotesThis wine is brilliant pale yellow with a bright green hue. It exudes aromas of ripe lime and lemon, grapefruit, pear and white nectarine with a hint of fresh-cut grass. The palate is fresh and enticing, as grapefruit, white nectarine 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.
Wine of the Week - Santa Rosa Press Democrat - 2016 Napa Valley Sauvignon Blanc
What makes this a standout is its tart flavors coupled with passion fruit. It’s definitely a sauvignon blanc with a range — lime, grass, grapefruit and nectarine. Bright acidity. Zesty finish. A Bottle Rock knockout.
Peg Melnik, May 22, 2017