Hughes Wellman 2011 Napa Valley Sauvignon Blanc

Hughes Wellman 2011 Napa Valley Sauvignon Blanc

Gorgeous aromatics of honeydew melon, cantaloupe & peach supported by flinty minerality - fresh and inviting! Pair with Crab Cakes in the recipe tab.
$24
The aromatics are grapefruit, pear, lime zest and apricot blossom. Mid-palate, flavors of lychee and fresh cut grass are supported by flinty minerality. Incredibly fresh and inviting, the wine is dry on the mid-pallette with a succulent finish of honeydew melon supported with flinty, chalky acidity. Just truly complex and gorgeous all at the same time.

Style: Light, Crisp

Flavors: Apricot, Grapefruit, Grass

Cam Confidential
A portion of the Sauvignon Blanc fruit is sourced from a vineyard in the southeastern hills of Napa Valley. This vineyard resides on ancient, weathered, alluvial fans of silty impoverished soils that contribute an intense brightness and mineral austerity. In addition, we include fruit from 2 delightful cooler climate vineyards on the east side of Napa. This source imparts vibrant acidity and finesse to the wine. Another source, located in eastern Rutherford, provides density, richness, and tropical notes through the Musque clone and Semillon. A new source is located in Chiles Valley, a small pocket in eastern Napa Valley, contributing Sauvignon Blanc and old vine Muscadelle to the blend. The fruit was hand-harvested and arrived at the winery at dawn. Once received, the grapes were held in controlled conditions of low oxygen and cold temperatures. Followed by meticulous hand-sorting, some of the fruit underwent gentle, whole-cluster pressing and another portion was subjected to between 6 and 24 hours of skin contact prior to pressing. The juice was fermented in 67% stainless steel tanks, 26% French oak barrels (7% new oak, 19% neutral oak), and 7% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonage. Secondary fermentation was suppressed.
Vinification
Press