Wines of Cakebread Cellars

2014 2013 2012 2011 2010 2009 2008
Sauvignon Blanc

Napa Valley

  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2011 Napa Valley Sauvignon Blanc reflects all the positive attributes of a cool growing season. It’s wonderfully fresh and aromatic, with bright scents of pink grapefruit, gooseberry, melon and green apple. On the palate, the wine is medium-bodied with rich, vibrant citrus (grapefruit and kiwi), honeydew melon, spice and mineral flavors balanced by excellent acidity and a long, refreshing, mineral/chalky finish reminiscent of a fine White Bordeaux. A superb apèritif wine, our 2011 Sauvignon Blanc is also wonderfully versatile with food, especially salads and lighter seafood, poultry and pasta dishes. Enjoy it over the next 3-5 years.

A superb apèritif wine, our 2011 Napa Valley Sauvignon Blanc is also wonderfully versatile with food, especially salads and lighter seafood, poultry and pasta dishes.
View recipes that complement this wine

Mqdefault Cakebread Cellars Sauvignon Blanc with Grilled Pizza

Vineyards

Our Sauvignon Blanc grapes come from throughout Napa Valley, with a large concentration from our estate vineyards in the Rutherford, Calistoga, Carneros and southeastern Napa Valley regions. The superb fruit from these sites allows us to produce a full-bodied, crisp and complex Sauvignon Blanc boasting distinctive varietal character. (Our cool-climate Carneros and southern Napa Valley grapes, in particular, lend our Sauvignon Blanc a fresh, zesty tone not often found in Napa Valley renditions of the variety.) In 2011, as in past vintages, we blended in small amounts of Sèmillon (which enriches the mid-palate and softens acidity) and Sauvignon Musqué, an aromatic clone of Sauvignon Blanc that adds a bright, floral note to the bouquet.

Vintage

2011 was among the coldest, wettest and latest vintages in memory. Wet winter and spring weather extended into mid-June, delaying and disrupting budbreak, bloom and fruit set, which reduced our Sauvignon Blanc crop by 50% and set the stage for a cool summer growing season that culminated in a prolonged harvest. The cool summer fostered slow, even ripening and the development of optimal fruit flavors at lower-than-normal sugar levels. This helped us craft a beautifully balanced Sauvignon Blanc with vibrant varietal aromas and flavors, and fresh acidity.

Winemaking

We harvest our Sauvignon Blanc grapes at night, when the vines are at rest, to fully capture their fresh, concentrated varietal flavors, crisp acidity and ideal sugar-acid balance. Whole-cluster-pressing of the fruit immediately upon arrival at the winery maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2011, we fermented 80% of the juice in stainless steel tanks, 18% in one-year-old to four-year-old French oak barrels, and 2% in stainless steel barrels. Subsequently, 90% of the wine spent five months aging in neutral French oak barrels, which enriched its texture while maximizing varietal expression.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2008 Napa Valley Sauvignon Blanc displays a beautifully fragrant nose of ripe pomelo, Golden Delicious apple, honeydew melon, lime and mineral, with little of the herbaceousness that sometimes characterizes the variety. On the fleshy, full-bodied palate, ripe melon, grapefruit, kiwi and lemon-lime flavors lead to a long, flavorful finish enlivened by bright mineral tones. “Golden” and “sun-kissed” are words that pop to mind when sipping this delicious Sauvignon Blanc, which makes both a wonderful apèritif and a delectable companion to simply prepared seafood, poultry and vegetarian entrees. Enjoy it over the next 1-2 years.

A delectable companion to simply prepared seafood, poultry and vegetarian entrees.
View recipes that complement this wine

Mqdefault Cakebread Cellars Sauvignon Blanc with Shrimp Tacos

Vineyards

We sourced the grapes for our 2008 Napa Valley Sauvignon Blanc from throughout Napa Valley, especially several outstanding vineyards in the Oakville area and our estate vineyards in Rutherford. The superb fruit from these sites allows us to produce a full-bodied, crisp, complex Sauvignon Blanc of distinctive varietal character. In 2008, we enhanced the wine’s complexity by blending in 4% Sauvignon Musqué, an aromatic clone of Sauvignon Blanc, and 6% Sèmillon, which enriched the mid-palate, softened the wine’s acidity and contributed a pleasing citrus tone.

Vintage

The 2008 growing season was a wild one. The year began with torrential rains in January, transitioned into drought conditions in early spring – leading to an early budbreak – then erupted into the worst frost season in over 35 years in late March and throughout April. Combined with disadvantageous weather during the blooming of the vines in May, this significantly reduced the size of the crop throughout Northern California. Beginning in June, however, an extended period of clear, consistently mild weather took hold, enabling us to harvest our pristine, fully ripened Napa Valley Sauvignon Blanc between August 12th and September 15th. Despite the season’s trials and tribulations, 2008 has yielded a trove of vibrant, varietally expressive wines boasting rich, concentrated fruit flavors balanced by crisp acidity.

Winemaking

We night-harvest our Sauvignon Blanc grapes at cool temperatures to preserve their fresh, vibrant flavors and achieve an ideal balance of sugar and acidity. After the grapes arrive at the winery, we immediately press the whole clusters to maximize varietal character while minimizing the extraction of astringent compounds from the skins. In 2008, 67% of the juice was tank-fermented and aged in neutral French oak barrels; 18% was fermented and aged in barrel; and 15% was tank-fermented with no oak aging. This regimen allowed us to optimize the wine’s varietal intensity while enriching its texture through short-term exposure to oak.

PRICE $25.00

Purchase Now

Tasting Notes & Food Pairings

Because of the stability of our grape sources and constancy of our winemaking regimen, our sauvignon blanc displays a consistent style from year to year. The 2013 vintage boasts characteristically fresh, pure and complex white grapefruit, guava, green apple, honeydew melon and mineral aromas. It’s concentrated; guava, gooseberry and melon flavors persist into a long, lively finish boasting bright citrus, light spice and mouthwatering mineral tones. Enjoy this beauty over the next 3-5 years with your favorite salad, seafood, poultry and veggie dishes.

View recipes that complement this wine

Mqdefault Cakebread Cellars Sauvignon Blanc with Chicken Zahtar

Vineyards

Our 2013 Napa Valley Sauvignon Blanc is a blend of 90% sauvignon blanc, 6% semillon and 4% sauvignon musqué (an especially aromatic clone of sauvignon blanc), all from top vineyards throughout Napa Valley, including our estate ranches in Carneros, southeastern Napa, Rutherford and Calistoga. The superb fruit from these sites enables us to produce a rich, full-bodied and complex sauvignon blanc that is simultaneously fresh, crisp and zesty.

Vintage

In 2013, a warm, dry spring initiated early budbreak, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer fostering steady, even ripening and grapes with wonderful flavor concentration. The fruit for our 2013 Napa Valley Sauvignon Blanc was harvested between August 15th and September 20th with an ideal balance of sugars and acidity.

Winemaking

We harvest our sauvignon blanc grapes during the cool nighttime hours to fully capture their fresh, pure flavors and bright acidity. Whole-cluster-pressing of the fruit maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2013, we fermented 82% of the juice in stainless steel tanks and 18% in older French oak barrels, a regimen producing a concentrated, vibrant expression of sauvignon blanc. The wine aged five months in neutral French oak barrels to enrich its texture and maximize varietal character.

Not Available For Purchase

Tasting Notes & Food Pairings

The startlingly fresh, vivid aromas of our 2012 Napa Valley Sauvignon Blanc literally leap out of the glass, redolent of just-cut white grapefruit, bracing gooseberry, lime and kiwi, and ripe honeydew melon, with subordinate spice and vanilla scents. On the medium-bodied palate, the wine’s ripe grapefruit, guava, melon, green apple and mineral flavors are remarkably rich, intense, concentrated and vibrant, with a long, full finish packed with fresh fruit and mineral/chalky (a la White Bordeaux) tones. This is our 38th vintage of Napa Valley Sauvignon Blanc, and it’s a doozy, unquestionably one of our best. Savor it over the next 3-5 years as an ideal apèritif wine and with your favorite salad, seafood, poultry and pasta dishes.

June 01, 2013

90 points

International Wine Report

The 2012 Cakebread Cellars Sauvignon Blanc brings wonderful aromas of fresh cut grass, citrus, herbal notes and melon. I love the vibrance and freshness along with the racy finish. Fermented in a combination of stainless steel and French oak, then aged in mature French oak barrels for 5 months. (Best 2013-2015) - June, 2013 (MD)

January 01, 2013

91 points

Wine & Spirits Magazine

A tight, citrusy sauvignon, this opens to tart yellow cherry flavors as the fruit lengthens into the finish. It has a floral note of wild flower honey that recalls the sunniness of Napa valley. Clean and refreshing.

View recipes that complement this wine

Sauvimage Cakebread Cellars Sauvignon Blanc with Goat Cheese Stuffed Beggar's Purses

Vineyards

We source Sauvignon Blanc grapes from throughout Napa Valley, with over a third of the total coming from our estate vineyards in Rutherford, Calistoga, Carneros and southeastern Napa. The wonderful fruit from these sites enables us to produce a full-bodied, crisp and complex Sauvignon Blanc boasting distinctive varietal character and a delectable zestiness. In 2012, a superb white wine vintage in Napa Valley, we blended 87% Sauvignon Blanc with 9% Sèmillon (to enrich the wine’s mid-palate and soften its acidity) and 4% Sauvignon Musqué, an aromatic clone of Sauvignon Blanc that adds a bright, floral note to the bouquet.

Vintage

The 2012 vintage was picture-perfect, with consistently mild summer weather free of rain and significant heat spikes. We were thus able to harvest our grapes at precisely the right moment, capturing an optimal balance of ripe, concentrated fruit flavors and lively acidity. Given these ideal conditions, 2012 yielded a trove of outstanding wines, including this superb Sauvignon Blanc.

Winemaking

We harvest our Sauvignon Blanc fruit during the cool nighttime hours to fully capture its fresh, concentrated flavors and crisp acidity. Whole-cluster-pressing of the grapes immediately upon their arrival at the winery maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2012, we fermented 81% of the juice in stainless steel tanks, 18% in older French oak barrels, and 1% in stainless steel barrels, a mixed-vessel regimen that experience has taught us produces the freshest, liveliest expression of the vibrant Sauvignon Blanc variety. The wine aged for five months in neutral French oak to enrich its texture while maximizing varietal expression.

Not Available For Purchase

Tasting Notes & Food Pairings

Due to the coolness of the vintage, our 2010 Napa Valley Sauvignon Blanc is especially fresh, crisp and vibrant, offering bright honeydew melon, pink grapefruit, gooseberry and vanilla aromas and rich, mouthwatering, citrus, nectarine and melon flavors. An ideal apèritif wine, it also beautifully accompanies a wide and diverse range of foods, from shellfish and lighter seafood dishes to roast chicken, Caesar Salad and pasta primavera. Enjoy it over the next 1-2 years.

Beautifully accompanies a wide and diverse range of foods, from shellfish and lighter seafood dishes to roast chicken, Caesar Salad and pasta primavera.
View recipes that complement this wine

Mqdefault Cakebread Cellars Sauvignon Blanc with Filipino Lemongrass Chicken

Vineyards

Our Sauvignon Blanc grapes come from throughout Napa Valley, with a large concentration from our estate vineyards in Rutherford, Calistoga and Carneros. The superb fruit from these sites allows us to produce a full-bodied, crisp and complex Sauvignon Blanc boasting distinctive varietal character. In 2010, as in past vintages, we blended in small amounts of Sèmillon (which enriches the wine’s mid-palate, softens its acidity and contributes a pleasing citrus tone) and Sauvignon Musqué, an aromatic clone of Sauvignon Blanc that adds a bright, floral note to the wine’s bouquet.

Vintage

2010 was the latest in a string of cooler-than-normal growing seasons in Napa Valley. The season began with substantial rainfall, which pushed back bud break, flowering and grape set by several weeks. After an especially cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, but classic Indian summer weather yielded grapes with mature, concentrated flavors at lower alcohol levels, resulting in a bevy of beautifully structured wines with fresh, elegant flavors.

Winemaking

We harvest our Sauvignon Blanc grapes at night, when the vines are in full repose, to fully capture their fresh, concentrated varietal flavors, crisp acidity and ideal sugar-acid balance. Whole-cluster-pressing of the fruit immediately upon arrival at the winery maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2010, we tank-fermented 88% of the juice while fermenting 12% in neutral oak barrels. Subsequently, 87% of the wine spent five months aging in neutral French oak barrels, which enriched its texture while optimizing varietal expression.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2009 Napa Valley Sauvignon Blanc displays bright, sun-kissed aromas of fresh guava, grapefruit, lime and mineral, with hints of honeydew melon and golden apple. On the sprightly palate, brisk white grapefruit, guava, melon and lemon-lime flavors display a mouthwatering verve, with hints of pineapple and kiwi fruit on the long, refreshing finish. While this classic Napa Valley Sauvignon Blanc makes a wonderful apèritif wine, it also is delightful with a wide range of foods, including shellfish, pan-fried trout and snapper, Caesar Salad, roast chicken and turkey, and pasta primavera. Enjoy it now or age for 2-4 years.

Delightful with a wide range of foods, including shellfish, pan-fried trout and snapper, Caesar Salad, roast chicken and turkey, and pasta primavera.
View recipes that complement this wine

Mqdefault Cakebread Cellars Sauvignon Blanc with Olive Oil Fried Egg with Asparagus

Vineyards

We source the grapes for our Sauvignon Blanc from throughout Napa Valley, with a large concentration coming from our estate vineyards in Rutherford, Calistoga and Carneros. The superb fruit from these sites allows us to produce a full-bodied, crisp and complex Sauvignon Blanc boasting distinctive varietal character. In 2009, as in past vintages, we blended in small amounts of Sèmillon (which enriches the wine’s mid-palate, softens its acidity and contributes a pleasing citrus tone) and Sauvignon Musqué, an aromatic clone of Sauvignon Blanc that adds a bright, floral note to the wine’s bouquet.

Vintage

The 2009 growing season was remarkably even and steady, featuring consistently cool-to-mild temperatures that produced stress-free vines, prolonged grape hang times, and fully ripened fruit with ideal sugar-to-acid ratios. The grapes for our 2009 Sauvignon Blanc were harvested between August 24th and September 7th.

Winemaking

The grapes were night-harvested at cool temperatures to preserve their fresh, vibrant flavors and ensure an ideal balance of sugar and acidity. After the fruit arrived at the winery, we immediately pressed the whole clusters to maximize varietal character while minimizing the extraction of astringent compounds from the skins. Eighty-two percent of the juice was tank-fermented, while 18% was fermented in neutral oak barrels. Subsequently, 95% of the wine aged five months in neutral barrels to enrich its texture while optimizing varietal intensity.

Not Available For Purchase

Tasting Notes & Food Pairings

Because of the stability of our grape sources and constancy of our winemaking regimen, our sauvignon blanc displays a consistent style from year to year

View recipes that complement this wine

Vineyards

Winemaking

We harvest our Sauvignon Blanc fruit during the cool nighttime hours to fully capture its fresh, concentrated flavors and crisp acidity. Whole-cluster-pressing of the grapes immediately upon their arrival at the winery maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins.

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2013 2012 2011 2010 2009 2008
Chardonnay

Napa Valley

  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2011 Napa Valley Chardonnay opens with fresh, creamy aromas of ripe pear, apple and citrus, with light butter, yeast and spicy oak tones adding complexity. The wine’s rich, focused, green apple, melon and guava flavors are nicely balanced by fresh acidity and a piquant mineral tone. Both mouthfilling and elegant, this quintessential Napa Valley Chardonnay is delectable now, but it will develop even greater complexity with another 5-8 years’ bottle age.

Delicious with chicken, seafood and grilled salads.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Heide and Ken's Shrimp and Sausage Gumbo

Vineyards

Napa Valley offers a spectrum of microclimates and soil types ideal for cultivating Chardonnay. We source fruit for our Napa Valley Chardonnay primarily from vineyards in the valley’s cool-climate southern districts, ranging from the fog-chilled Carneros appellation to warmer sites just north of the town of Napa. This diversity of terroir allows us to craft a rich, elegantly structured Chardonnay that drinks beautifully on release, but ages well in bottle. To enhance the wine’s freshness and protect our vineyard workers from harvest-time heat, we pick the majority of our fruit at night, ensuring it arrives at the winery in pristine condition.

Vintage

2011 was among the coldest, wettest and latest vintages in memory. Wet winter and spring weather extended into mid-June, delaying and disrupting budbreak, bloom and fruit set and setting the stage for a cool summer growing season that culminated in a prolonged harvest. The cool summer weather fostered slow, even ripening and the development of optimal fruit flavors at lower-than-normal sugar levels. This helped us craft a beautifully balanced Chardonnay with fresh acidity and classic varietal aromas and flavors.

Winemaking

Our winemaking regimen with Chardonnay is predicated on night harvesting, which ensures the grapes are picked cold and retain their fruit purity and bright natural acidity. After a short drive to the winery, the fruit is whole-cluster-pressed – further preserving freshness and purity – and the juice is transferred to a combination of French oak barrels and stainless steel tanks for fermentation. In 2011, 90% of our Chardonnay juice fermented in barrel, while 10% became wine in tank, with 9% of the individual lots selected to undergo malolactic fermentation. All but a small percentage of the component wines aged in barrel for eight months sur lie to enhance texture and richness, with the frequency of lees stirring based on the characteristics of each lot.

PRICE $36.50

Purchase Now

Tasting Notes & Food Pairings

Our 2012 Napa Valley Chardonnay offers delightfully fragrant, slightly yeasty aromas of ripe pear, apple and guava fruit complemented by hints of honeysuckle, mineral and toasted oak. It likewise hits the mark on the palate, delivering sensationally concentrated pear, spiced apple and melon flavors that culminate in a long finish lifted by zesty spice and mineral tones. Bold and beautifully balanced, with great depth and breadth of flavor, our 2012 Chardonnay is a delicious expression of a picture-perfect vintage. It will continue to please over the next 3-5 years.

November 06, 2013

Bronze medal

Hong Kong International W&S Competition

The Cathay Pacific Hong Kong International Wine & Spirit Competition is a unique event and the first of its kind. Run in partnership with the London-based International Wine & Spirit Competition, which has been running for 40 years and is the world’s premier platform for recognizing quality in the industry, the Cathay Pacific Hong Kong International Wine & Spirit Competition is created specifically for the Asian market by those who know and are intimately involved in the region.

Delicious with chicken, seafood and grilled salads.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Tuna Meatballs in Bouillabaisse Broth

Vineyards

Our Napa Valley Chardonnay is a blend of grapes from top vineyards throughout the southern end of the valley, with the preponderance of the fruit coming from the cool Carneros region. Deeply influenced by fog and cool breezes emanating from nearby San Pablo Bay, Carneros enjoys a long growing season that ripens its fruit fully while retaining the bright acidity that gives our Chardonnay its freshness and vitality. We complement our Carneros grapes with fruit from warmer up-valley sites that produce even riper, fuller Chardonnays. This allows us to craft a rich, elegantly structured wine that drinks beautifully on release, but ages well in bottle. To enhance its freshness and protect our vineyard workers from harvest-time heat, we night-harvest our Chardonnay grapes by hand, ensuring they reach the winery in pristine condition.

Vintage

The 2012 vintage was one of the finest in recent memory. Consistently mild summer weather free of rain and significant heat spikes produced a healthy crop of intensely flavorful fruit. These ideal conditions allowed us to harvest our Napa Valley Chardonnay grapes at precisely the right moment, capturing a perfect balance of ripe, concentrated fruit flavors and lively acidity. As a result, our 2012 Napa Valley Chardonnay ranks among Cakebread Cellars’ best.

Winemaking

Our strategy for producing world-class Chardonnay begins with night harvesting, which ensures that our grapes are picked cold and retain their fruit purity and bright natural acidity. Immediately upon arriving at the winery, the fruit is whole-cluster-pressed – further preserving freshness and purity – and the juice is transferred to a mix of French oak barrels and stainless steel tanks for fermentation. In 2012, 88% of the juice was fermented in barrel, while 12% became wine in tank. After primary fermentation completed, 16% of the wine was put through a secondary, malolactic fermentation to enhance richness and mouthfeel. One hundred percent of the wine aged sur lie (on the yeast lees) in French oak barrels, 20% new, for eight months to foster greater roundness and complexity, with periodic stirring of the lees adding an appealing creamy, yeasty tone to the wine’s lavish fruit.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2008 Napa Valley Chardonnay seduces right off the bat with brilliantly fresh, complex aromas of lemon-lime, scented pear, ripe yellow apple, honeydew melon and mineral. On the sleek, vibrant palate, rich, concentrated, ripe apple and pear flavors dominate, with refreshing citrus and mineral tones emerging in the wine’s wonderfully long, crisp, finish. Deliciously fresh and delectable now, this youthful Napa Valley Chardonnay will blossom and gain further richness and complexity with another 6-8 months in the bottle and will drink beautifully for 3 to 5 years.

Delicious with chicken, seafood and grilled salads.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Chef Philippe Boulot's Pesto Crusted Salmon

Vineyards

The grapes for our Napa Valley Chardonnay come primarily from the cooler southern precincts of the valley, which stretch from the fog-chilled Carneros district to the slightly warmer Oak Knoll region just north of the town of Napa. Blending fruit from diverse microclimates and soils allows us to craft a rich, ripe, elegantly structured Chardonnay that’s delicious on release, but also ages well in bottle. To enhance the wine’s freshness and protect our vineyard workers from the high temperatures prevalent during harvest, we pick most of our fruit at night, ensuring it arrives at the winery in pristine condition.

Vintage

The 2008 growing season was a study in extremes. The year began with torrential January rains, segued into drought conditions in early spring (prompting early budbreak), then erupted into the worst frost season in over 35 years in late March and throughout April. Combined with disadvantageous weather during bloom in May, these conditions significantly reduced the size of the Chardonnay crop throughout Northern California. Beginning in June, however, an extended period of clear, mild summer weather set in, enabling us to harvest our Napa Valley Chardonnay grapes with an excellent balance of sugar and acidity between September 4th and October 1st. Despite the season’s trials and tribulations, 2008 yielded a trove of vibrant, varietally expressive wines boasting rich, concentrated fruit flavors balanced by crisp acidity.

Winemaking

After night-harvesting and whole-cluster-pressing our Napa Valley Chardonnay grapes, we fermented 92% of the juice in French oak barrels, with 8% fermenting in stainless steel tanks. Because the 2008 vintage produced fruit with tremendous varietal intensity and exceptionally well-balanced flavors, the only winemaking intervention required was to select the right barrels to highlight the wine’s lovely natural attributes. Our 2008 Napa Valley Chardonnay spent eight months aging in French oaks barrels, 36% new, with periodic stirring of the yeast lees to further enrich texture and flavor.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2009 Napa Valley Chardonnay boasts lovely, perfumed aromas of fresh melon, yellow apple, lime and white peach, with complementary mineral and toasty-spicy oak scents. On the full-bodied, yet sleek palate, the wine offers concentrated, beautifully focused peach, apple and citrus zest flavors, with mineral and spice tones enlivening the long, refreshing finish. Delightful now, this purely delicious Napa Valley Chardonnay will blossom further with another six months in bottle and, with proper cellaring, will drink beautifully for another 3 to 5 years.

Delicious with chicken, seafood and grilled salads.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Twice Baked Crab Souffle

Vineyards

The grapes for our Napa Valley Chardonnay come primarily from the valley’s cooler southern regions, which stretch from the fog-chilled Carneros district to relatively warmer sites just north of the town of Napa. Blending fruit from diverse microclimates and soils allows us to craft a rich, ripe, elegantly structured Chardonnay that’s delicious on release, but also ages well in bottle. To enhance the wine’s freshness and protect our vineyard workers from the high temperatures prevalent during harvest, we pick all of our fruit at night, ensuring it arrives at the winery in pristine condition.

Vintage

The 2009 growing season was “cool” in all respects. Spring rains replenished the water table in Napa Valley, deferring the need for irrigation. Summer brought consistently below-average temperatures, resulting in the slow, even and parallel development of grape sugars and flavors. This allowed the fruit to reach peak maturity at lower sugar levels, a highly desirable outcome. As a result, we harvested our Napa Valley Chardonnay grapes between September 2nd and October 2nd with an ideal balance of ripe flavors and crisp balancing acidity.

Winemaking

We harvest at night by hand to protect our vineyard workers from summer’s heat and to ensure our Chardonnay grapes are picked at cool temperatures, which preserves their fruit purity and bright natural acidity. We then whole-cluster-press the fruit – which similarly preserves freshness and purity – and transfer the juice to a combination of French oak barrels and stainless steel tanks for fermentation. In 2009, 86% of the juice fermented in barrel, while 14% became wine in tank, with 7% undergoing a secondary, malolactic fermentation. The component wines age in barrel on their yeast lees, with periodic stirring, the frequency of which is determined by sensory analysis of each lot. This enhances texture and richness while preserving varietal expressiveness. Finally, the lots are blended and the finished wine is bottled during the spring following the harvest.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2010 Napa Valley Chardonnay boasts an attractive light golden-straw color and fresh, lightly buttery, ripe golden apple, pear and citrus aromas, complemented by seductive vanilla and cinnamon/nutmeg scents from oak aging and subtle yeast tones from lees contact. Lush, concentrated and creamy on the palate, its ripe apple, melon, bright citrus and baking spice flavors culminate in a long, beautifully structured finish boasting crisp acidity and zesty mineral and spice tones. Sumptuous, yet refreshing, our 2010 Napa Valley Chardonnay is delicious now, but will handsomely reward another 3-5 years’ bottle aging.

December 01, 2012

San Francisco Chronicle Wine Competition

The 2012 San Francisco Chronicle Wine Competition has grown by leaps and bounds since its founding in 1983. The 2012 event was just held in January with over 4,900 wines entered and 60 prestigious experts as judges. Our 2010 Chardonnay, Napa Valley has received a gold medal.

Delicious with chicken, seafood and grilled salads.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Roasted Cauliflower and Dungeness Crab

Vineyards

Napa Valley offers a spectrum of microclimates and soil types ideal for cultivating Chardonnay. We source fruit for our Napa Valley Chardonnay primarily from vineyards in the valley’s cool-climate southern districts, ranging from the fog-chilled Carneros appellation to slightly warmer sites just north of the town of Napa. This diversity of terroir allows us to craft a rich, elegantly structured Chardonnay that drinks beautifully on release, but ages well in bottle. To enhance the wine’s freshness and protect our vineyard workers from harvest-time heat, we pick our fruit at night or early morning, ensuring it arrives at the winery in pristine condition.

Vintage

2010 was the latest in a string of cooler-than-normal growing seasons in Napa Valley. The year began with substantial rainfall, which pushed back bud break, flowering and grape set by several weeks. After an especially cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, but classic Indian summer weather yielded grapes with mature, concentrated flavors at lower-than-normal sugar levels. This resulted in a bevy of lower-alcohol, beautifully structured wines with rich, elegant flavors.

Winemaking

Our winemaking regimen with Chardonnay is predicated on night harvesting, which ensures the grapes are picked cold and retain their fruit purity and bright natural acidity. After a short drive to the winery, the fruit is whole-cluster-pressed – further preserving freshness and purity – and the juice is transferred to a combination of French oak barrels and stainless steel tanks for fermentation. In 2010, 88% of our Chardonnay juice fermented in barrel, while 12% became wine in tank, with 11% undergoing a secondary, malolactic fermentation. All but a small percentage of the component wines aged in barrel for eight months on the yeast lees, with periodic stirring, to enhance texture and richness while preserving full varietal expression.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2013 Napa Valley Chardonnay boasts fresh, fragrant, apple, melon and pear aromas with a hint of oak spice. Rich and mouthfilling on the palate, its smooth, beautifully balanced, yellow apple, nectarine and honeydew melon flavors segue into a long, succulent finish enhanced by refreshing mineral and spicy oak tones. Released soon after bottling, our Napa Valley Chardonnay hits its stride after 6-8 months in the bottle and rewards 5-7 years of aging.

View recipes that complement this wine

Vineyards

Our Napa Valley Chardonnay blends grapes from top vineyards throughout the valley, with the preponderance coming from the cool-climate Carneros region at its southern tip. Subject to fog and cool breezes from nearby San Pablo Bay, Carneros enjoys a long growing season that ripens its fruit fully while retaining the bright acidity that gives our chardonnay its freshness and vitality. We complement this fruit with grapes from warmer vineyards north of Carneros that yield riper, fuller chardonnays. This allows us to craft a complex, elegantly structured wine that drinks beautifully on release, but ages well in bottle.

Vintage

In 2013, a warm, dry spring initiated early budbreak, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer fostering steady, even ripening and grapes with wonderful flavor concentration. The fruit for our 2013 Napa Valley Chardonnay was harvested between August 20th and September 20th with an ideal balance of sugars and acidity.

Winemaking

Our strategy for making world-class chardonnay begins with night harvesting, which ensures our grapes are picked cold and retain their fruit purity and bright natural acidity. Once at the winery, the fruit is whole-cluster-pressed, further preserving freshness and purity, and the juice is transferred to a mix of French oak barrels and stainless steel tanks for fermentation. In 2013, 90% of the juice was fermented in barrel, while 10% became wine in tank. After primary fermentation completed, 18% of the wine was put through a secondary, malolactic fermentation to enhance richness and mouthfeel. The barrel-fermented portion of the wine aged sur lie (on the yeast lees) in 20% new French oak barrels for eight months, with periodic stirring of the lees, to add an appealingly creamy, yeasty tone to the wine’s crisp, vibrant fruit.

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2013 2012 2011
Chardonnay

Cuttings Wharf Vineyard

  • 2013
  • 2012
  • 2011

Not Available For Purchase

Tasting Notes & Food Pairings

Fresh and fragrant ripe apple, pear, melon and mineral aromas introduce our 2012 Cuttings Wharf Chardonnay, which offers lightly creamy, richly textured and deeply concentrated golden apple, citrus and ripe melon flavors. Capped off by a long, elegant finish featuring alluring apple, melon and mineral tones, this superbly balanced Chardonnay will drink beautifully over the next 3 to 5 years.

View recipes that complement this wine

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Vineyards

This is our second single-vineyard Chardonnay from Cuttings Wharf Ranch, one of our four estate vineyards in southern Napa Valley’s cool-climate Carneros region. At Cuttings Wharf, we cultivate six different, high-quality clones of Chardonnay, all planted in shallow Haire Loam soils. In 2012, we used three of these clones – Wente (20%), 124 (40%) and 96 (40%) – to craft a complex Chardonnay boasting bright, fragrant aromas and deeply concentrated flavors.

Vintage

The 2012 vintage was outstanding, beginning with ideal spring weather during budbreak and flowering, which resulted in a perfectly even fruit set. Consistently mild, dry summer weather, with warm days, cool nights and few heat spikes, ripened our fruit slowly and evenly, yielding a healthy crop of grapes with an ideal balance of ripe, concentrated fruit flavors and lively acidity.

Winemaking

We hand-picked and night-harvested our Cuttings Wharf Chardonnay grapes to ensure they were picked cold and retained their fruit purity and bright natural acidity. At the winery, the fruit was whole-cluster-pressed in an anaerobic environment to further preserve freshness and purity. The free-run juice was transferred to 100% French oak barrels, 26% new, where 62% of the wine underwent a secondary, malolactic fermentation to soften and enrich its texture. It then aged for 15 months in barrel sur lie (on its primary yeast lees), with periodic stirring of the lees to further enhance texture and richness.

Not Available For Purchase

Tasting Notes & Food Pairings

This fragrant Chardonnay is redolent of ripe golden apple, melon and citrus fruit, with secondary coconut and vanilla bean scents. The palate offers rich, ripe, green apple, melon and guava flavors bolstered by a pleasing mineral tone in the long, crisp finish. Still a youngster, this beautifully balanced Napa Valley Chardonnay will profit from additional bottle aging and should drink beautifully over the next 3 to 5 years.

Delicious with chicken, seafood and grilled salads.
View recipes that complement this wine

Vineyards

This is our first single-vineyard Chardonnay from Cuttings Wharf Vineyard, one of four vineyards we own in southern Napa Valley’s cool-climate Carneros region. At Cuttings Wharf, six different, high-quality clones of Chardonnay are planted in shallow Haire Loam soils. The fruit from these special vines produces a wine with bright aromas, rich flavors, crisp acidity and a refreshing minerality. Our 2011 Cuttings Wharf Chardonnay is a felicitous blend of the Robert Young Clone and Clone 76, a French Dijon selection.

Vintage

2011 was a memorably cold, wet and late vintage. Wet winter and spring weather extended into mid-June, delaying and disrupting budbreak, bloom and fruit set and setting the stage for a cool summer growing season that culminated in a prolonged harvest. The good news is that the cool weather fostered slow, even ripening and the development of fully mature fruit flavors. This helped us craft a beautifully structured Cuttings Wharf Chardonnay boasting classic varietal aromas and flavors balanced by bright acidity.

Winemaking

We night-harvested our Cuttings Wharf Chardonnay grapes to ensure they were picked cold and retained their fruit purity and bright natural acidity. Once at the winery, the fruit was whole-cluster-pressed in an anaerobic environment to further preserve freshness and purity. The freshly pressed juice was transferred to 100% French oak barrels, 30% new, and inoculated for primary fermentation. Subsequently, 40% of the wine underwent a secondary, malolactic fermentation to soften and enrich its texture. The Cuttings Wharf Chardonnay aged for a total of eight months in barrel sur lie (on its yeast lees), with periodic stirring, to further enhance texture and richness. It was bottled on July 6, 2012.

Not Available For Purchase

Tasting Notes & Food Pairings

Watch for our single-vineyard Chardonnay from Cuttings Wharf Vineyard to be released in Spring 2015.

View recipes that complement this wine

Vineyards

Our Cuttings Wharf Ranch is one of our four estate vineyards in southern Napa Valley’s cool-climate Carneros region.

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2012 2011 2010 2009 2008 2007
Chardonnay Reserve

Carneros, Napa Valley

  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

PRICE $56.00

Purchase Now

Tasting Notes & Food Pairings

Our 2012 Chardonnay Reserve boasts bright, creamy aromas of sweet golden apple and white peach augmented by enticing pie crust, biscotti, toasted oak and mineral scents. Full-bodied and mouthfilling on the palate, with luscious, impressively concentrated apple, pear and melon flavors, the wine delivers a strikingly long, persistent finish showcasing ripe fruit, spicy oak and refreshing mineral tones. Although this intense, beautifully structured chardonnay is difficult to resist now, it will benefit from another 5-7 years of aging.

View recipes that complement this wine

Vineyards

We craft our Chardonnay Reserve exclusively from grapes grown in our four estate vineyards in the cool-climate Carneros district of southern Napa Valley. These sites provide ideal conditions for the cultivation of world-class chardonnay fruit, especially as they’re planted to nine distinctive clones of the variety, each supplying desirable traits to our final blend. By fermenting and barrel aging each clonal selection separately – using French oak barrels tailored to the character of each lot – and then blending only the very best lots, we’re able to create a rich, luxurious chardonnay boasting layers of complex aromas and flavors.

Vintage

2012 was a near-ideal growing season, with a warm, dry spring fostering early budbreak and trouble-free flowering and grape set. Consistently mild summer weather free of rain or unwelcome heat spikes allowed us to harvest our Chardonnay Reserve grapes at just the right moment with a perfect balance of intense, concentrated fruit flavors and bright acidity.

Winemaking

We night-harvested and whole-cluster-pressed our 2012 Chardonnay Reserve fruit to maximize freshness and fruit purity, then instigated fermentation by inoculating the juice with cultured yeast strains that accentuate the chardonnay variety’s bright fruit tones. One hundred percent of the juice fermented in French oak barrels, 30% new, and 60% of the wine was put through a secondary, malolactic fermentation to enhance its texture and foster a rich, creamy mouthfeel. The Chardonnay Reserve aged in barrel on its primary yeast lees for 15 months, with weekly stirring of the lees. This regimen enhanced the wine’s aromatic complexity, round, creamy texture and fresh, lush flavors.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2010 Chardonnay Reserve introduces itself with creamy, yeasty, butterscotch-y aromas that quickly reveal lovely ripe peach and yellow apple fruit scents layered with nutmeg and cinnamon spice notes from the French oak barrels in which it was fermented and aged. Full-bodied, round and extremely rich and creamy on the palate, the wine expertly marries lush apple, peach and crème brulee flavors with refreshing mineral tones, culminating in a long, lively finish buoyed by bright acidity and a hint of citrus zest. Beautifully structured, this sumptuous Chardonnay Reserve should age beautifully in bottle for another 5-7 years.

Pair with salmon, swordfish, veal and light pork, bouillabaisse or cream bisques.
View recipes that complement this wine

Carneros_chardonnay_image_thumb Cakebread Cellars Chardonnay Reserve with Wild Mushroom and Leek Bread Pudding

Vineyards

2010 is our first vintage of Chardonnay Reserve produced entirely from our estate vineyards – Cuttings Wharf, Milton Road and Foster Road – in the cool-climate Carneros district of southern Napa Valley. These prime sites are planted to six distinctive, high-quality clones of Chardonnay. By fermenting and barrel aging each clonal selection separately, and then blending only the very best barrel lots, we’re able to create a rich, luxurious style of Chardonnay with layers of complex aromas and flavors.

Vintage

2010 was the latest in a series of cooler-than-normal growing seasons in Napa Valley. The year began with substantial winter rainfall, which pushed back bud break, flowering and grape set by several weeks. After an especially cool summer, heat spikes in late August kick-started full ripening. Cooler temperatures returned in early September, but classic Indian summer weather yielded fully matured fruit. 2010’s mild growing conditions proved especially ideal for our Chardonnay grapes, which developed deep, concentrated flavors balanced by vibrant acidity.

Winemaking

To ensure we obtain the freshest, purest juice possible, we night-harvest and whole-cluster-press 100% of our Chardonnay grapes. In 2010, we inoculated 76% of the juice with cultured yeast strains that accentuate the variety’s fruitfulness while using 24% native yeasts from the vineyard to promote greater complexity and a refreshing minerality. One hundred percent of the juice fermented in French oak barrels, 30% new, with 7% undergoing a secondary, malolactic fermentation to enhance richness and mouthfeel. Aging our Chardonnay Reserve in barrel on its primary yeast lees for 15 months, with weekly stirring of the lees, further enhanced the wine’s aromatic complexity while fostering a round, creamy texture and lush, concentrated flavors.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2007 Chardonnay Reserve boasts fragrant sweet apple, ginger and melon aromas with complex, accompanying scents of citrus zest, mineral, vanilla cream, yeast and toasty oak. On the full-bodied, beautifully structured palate, the wine delivers succulent, deeply concentrated, creamy apple, melon, lemon-lime and peach flavors that persist throughout a long, bright, mineral- and ginger-laced finish. With great reserves of fruit, vibrant acidity and perfectly balanced oak tones, this luxurious, cool-climate Napa Valley Chardonnay makes delicious drinking now, but will handsomely reward five to seven years of cellaring.

Pair with salmon, swordfish, veal and light pork, bouillabaisse or cream bisques.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Bruschetta with Mushrooms and Ricotta

Vineyards

Our 2007 Chardonnay Reserve is a blend of grapes from several outstanding vineyards in the cool-climate Carneros district of Napa Valley, with 67% of the fruit coming from our Foster Road, Milton Road and Tinsley Ranch estate vineyards. The wine also blends six different French Dijon clones of Chardonnay, which contribute to its distinctive, complex aromas and intense, vibrant flavors.

Vintage

2007 was a vintage of exceptional quality. Winter and spring were warmer and drier than usual, which accelerated budbreak, bloom and set and also resulted in small Chardonnay cluster and berry sizes, which concentrated and intensified flavors. Due to the early-starting season and consistently temperate summer weather, harvest began early and progressed at a fast clip, allowing us to harvest our Carneros District Chardonnay grapes between September 3rd and 21st with an ideal balance of ripe fruit and crisp acidity.

Winemaking

We night-harvest 100% of our Carneros Chardonnay grapes and whole-cluster-press the fruit to obtain the freshest, purest juice possible. In 2007, we inoculated 90% of the juice with cultured yeast strains to enhance the rich fruit character of the Chardonnay variety. Ten percent was fermented with native yeast strains to promote even greater complexity and a refreshing minerality. All of the juice fermented in French oak barrels, 32% new, with 16% of the new wine undergoing a secondary, malolactic fermentation to soften acidity and foster a round, creamy texture. Aging the wine in barrel on its primary yeast lees for 15 months, with plentiful stirring and no racking, further refined our Reserve Chardonnay’s silky texture, complex aromas and intense flavors, creating a perfect balance of fruit, yeast and oak tones.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2008 Chardonnay Reserve boasts vivid, beautifully delineated sweet apple, melon and citrus aromas – with hints of ginger and white peach – layered with toasty, creamy tones from barrel fermentation and sur lie aging. On the round, streamlined palate, bright, creamy, apple, melon, pear, lemon-lime and mineral flavors gain additional richness from judicious toasty oak and yeast tones that prolong a lingering, gingery finish lifted by a refreshing minerality. This youthful Chardonnay Reserve, from a vintage renowned for producing finely focused white wines with concentrated fruit and vibrant acidity, will continue developing in bottle for another 5-7 years.

Pair with salmon, swordfish, veal and light pork, bouillabaisse or cream bisques.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay Reserve with Sweet Potato Soup with Chestnuts and Brandy

Vineyards

We craft our Chardonnay Reserve from grapes cultivated in the cool-climate Carneros district of Napa Valley, with most of the fruit coming from our own estate vineyards. The wine blends six superior French Dijon clones of Chardonnay, which account for its distinctive, complex aromas and intense, vibrant flavors.

Vintage

2008 was a topsy-turvy growing season in Napa Valley, with heavy January rains giving way to a warm, dry spring complicated by severe frosts in late March and throughout April. Coupled with inclement weather during bloom in May, these conditions dramatically reduced the size of the grape crop. Beginning in June, however, consistently clear, mild summer weather prevailed, ripening our small crop of Carneros Chardonnay grapes to perfection. Despite the season’s tribulations, 2008 yielded a bevy of vibrant, beautifully focused wines with rich, concentrated flavors balanced by crisp acidity.

Winemaking

We night-harvest 100% of our Chardonnay Reserve grapes and whole-cluster-press the fruit to obtain the freshest, purest juice possible. In 2008, we inoculated 80% of the juice with cultured yeast strains to enhance its rich fruit character while using 20% native yeasts from the vineyard to foster greater complexity and a refreshing minerality. One hundred percent of the juice fermented in French oak barrels, 35% new. Due to the wine’s perfect natural balance, we refrained from subjecting it to a secondary, malolactic fermentation. Aging our Chardonnay Reserve in barrel on its primary yeast lees for 15 months, with periodic stirring to enhance body and complexity, further refined its round, creamy texture, vibrant, varietally expressive aromas and rich, concentrated flavors.

Not Available For Purchase

Tasting Notes & Food Pairings

Our 2009 Chardonnay Reserve delights the olfactory sense with beautifully ripe golden apple, citrus and tropical fruit aromas, complemented by seductive scents of buttercream, yeast and mineral. On the palate, the wine is wonderfully lush and mouthfilling, with rich, creamy, spiced apple, peach and melon flavors; yet, it is also wonderfully fresh, focused and balanced, reflecting the cool 2009 vintage. With deeply concentrated fruit and vibrant acidity, this luxurious Chardonnay Reserve will age beautifully in bottle for another 5-7 years.

Pair with salmon, swordfish, veal and light pork, bouillabaisse or cream bisques.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay Reserve with Chef Michael Smith's Pistou Soup

Vineyards

Our 2009 Chardonnay Reserve was produced entirely from grapes grown in the cool-climate Carneros district of southern Napa Valley, with 85% of the fruit coming from our estate vineyards which includes 70% from four special blocks of our Foster Road ranch. These sites provide us with six distinctive, high-quality French Dijon clones of Chardonnay, which we blend to create a singularly delicious wine with complex varietal aromas and intense, vibrant flavors.

Vintage

In 2009, plentiful spring rains in Northern California deferred the need for early irrigation, resulting in small berries with deeply concentrated flavors. Summer was consistently cool, which allowed for slow, steady ripening and the parallel development of grape sugars and flavors, fostering maturity at moderate sugar levels and resulting in superbly balanced wines. We harvested the grapes for our 2009 Chardonnay Reserve between September 8th and 19th with a fine balance of ripe fruit flavors and crisp balancing acidity.

Winemaking

We night-harvest 100% of our Chardonnay grapes and whole-cluster-press the fruit to obtain the freshest, purest juice possible. In 2009, we inoculated 91% of the juice with cultured yeast strains to accentuate fruit character while using 9% native yeasts from the vineyard to foster greater complexity and a refreshing minerality. One hundred percent of the juice fermented in French oak barrels, 31% new, with 12% undergoing a secondary, malolactic fermentation to enhance richness and mouthfeel. Aging our Chardonnay Reserve in barrel on its primary yeast lees for 15 months, with weekly stirring to enhance body and complexity, further refined its round, creamy texture, varietally expressive aromas and lush, concentrated flavors.

Not Available For Purchase

Tasting Notes & Food Pairings

Our sumptuous 2011 Chardonnay Reserve offers creamy, complex aromas of lemon custard, ripe golden apple and white peach, complemented by subordinate notes of jasmine, buttercream, light yeast and oak toast. Round and creamy on the palate, with deeply concentrated peach, apple and melon flavors, the wine picks up zesty citrus, spice and mineral tones in the long, elegant finish. This big, beautifully balanced Chardonnay is delicious now, but it will handsomely reward another 5-7 years’ aging.

Pair with salmon, swordfish, veal and light pork, bouillabaisse or cream bisques.
View recipes that complement this wine

Mqdefault Cakebread Cellars Chardonnay with Bruschetta with Mushrooms and Ricotta

Vineyards

The grapes for our 2011 Chardonnay Reserve came entirely from our four ranches – Foster Road (49%), Tinsley (41%), Cuttings Wharf (9%) and Milton Road (3%) – in the cool-climate Carneros district of southern Napa Valley. These prime sites are collectively planted to nine distinctive, high-quality clones of Chardonnay. By fermenting and barrel aging each clonal selection separately, and then blending the very best barrel lots, we’re able to create a luxurious style of Chardonnay boasting layers of complex aromas and flavors.

Vintage

2011 was a memorably cool, late vintage. Rainy winter and spring weather extended into mid-June, delaying and disrupting budbreak, bloom and fruit set and setting the stage for a cool summer growing season culminating in a prolonged harvest. The good news is that the cool weather fostered slow, even ripening and fully mature fruit flavors in our estate Chardonnay grapes, allowing us to craft a beautifully structured Chardonnay Reserve with ripe, luscious flavors balanced by crisp acidity.

Winemaking

After night-harvesting and whole-cluster-pressing the fruit to maximize freshness and fruit purity, we instigated fermentation by inoculating the juice with cultured yeast strains that accentuate the Chardonnay variety’s bright fruit tones. One hundred percent of the juice fermented in French oak barrels, 31% new, with a small portion of the new wine undergoing a secondary, malolactic fermentation to enhance texture, mouthfeel and balance. Our Chardonnay Reserve then aged in barrel on its primary yeast lees for 15 months, with weekly stirring of the lees. This regimen further enhanced the wine’s aromatic complexity, round, creamy texture and fresh flavors.

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