The 2009 Cakebread Sauvignon Blanc was sourced from several vineyards throughout the Napa Valley, but the majority of the wine is composed of fruit grown on their estate vineyards in Rutherford, Calistoga and Carneros. The wine is 91% Sauvignon Blanc, 5% Semillon, and 4% Sauvignon Musque, and was fermented in 82% stainless steel and 18% French Oak. The wine was also 95% aged in neutral French oak for a total of 5 months.
On the nose I get what us wine geeks affectionately like to refer to as "cat pee" as well as hints of citrus peel, tangerine, mineral, and a touch of yeast or lees. It also carries a touch of white blossom aromas which I believe stems from the use of the musque clone.
On the palate the wine is very clean and precise, delivering flavors reminiscent of tangerine and mandarin, mineral, and a touch of lemon oil. The acidity is pretty remarkable for a wine made in the sunshine of Napa Valley, and the texture is rounded on the mid-palate from the use of neutral oak in the aging process. Overall this wine is a very solid effort and one that merits an above average rating. 90 points
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