This 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. 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 is 100% Sauvignon Blanc and the fruit comes from a variety of Napa Valley vineyards, most of which are in Pope Valley. [Pope Valley is two or three miles northeast of Howell Mountain and is not an AVA.] The soil there is gravelly and the climate moderate—both ideal for high-quality Sauvignon Blanc. Fermentation was in stainless steel tanks (90%) and neutral French oak (10%). The barrel-fermented wine also aged three months in the wood before being blended in the tanks. The barrels don’t contribute any flavors or aromas directly to the wine, but allow the wine to soften and build complexity. ust the second vintage of Sauvignon Blanc ever made by Rombauer so it disappears fast. This wine is brilliant pale yellow with a bright green hue. It exudes aromas of ripe lime, grapefruit, pear and white nectarine with a subtle hint of fresh-cut grass. The palate is fresh and enticing, as grapefruit, white nectarine and deep tropical notes intertwine 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
