Cade Sauvignon Blanc Napa Valley 2010
In 2010 we worked with 10 small growers (8 for Sauvignon Blanc, 2 for Semillon). 35% of the fruit came from Oakville (Tench Vineyard, PlumpJack estate Vineyard), 34% from Rutherford (Beckstoffer's Melrose Vineyard), 15% from Oak Knoll (Stanley), 10% Yountville and 6% from Napa Valley. Most of the fruit (60%) was whole cluster pressed while 30% was crushed and pressed. The final 10% was crushed and allowed to sit on the skins for 24 hours. All of the juice was settled at 40 degrees for 36 hours. The juice was then moved to stainless steel tanks (34%), stainless steel drums (37.5%), French chateau barrels (25%) and the balance (3.5%) was fermented in concrete eggs. Three strains of yeast were used and the wine ermented for an average of 32 days at 53 degrees.
Due to restrictive state laws and regulations, we are prohibited to ship to the following states: Alabama, Illinois, Indiana, Iowa, Kentucky, Maryland, Mississippi, Oklahoma, Pensylvania, Texas, Utah, Virginia, Washington and Wisconsin.
For the states of Louisiana and New Hampshire, we are planning to obtain permits to be able to ship to these states.
Every effort is made to display accurate vintages (the year the grapes were harvested) on our wines, however some vintages may not have been updated. You have the option to either allow or decline a vintage substitution if we do not have the listed vintage in stock.
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