Duckhorn Sauvignon Blanc 2014
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Wilfred Wong of Wine.com
The Duckhorn Vineyards Sauvignon Blanc is always on my shortlist of wines I have to taste each year. The newly-released 2015 exhibits dried citrus, brown leaves, and savory herbs. The palate's firmness invites a plate of grilled oysters accented with smoky bacon. Drinks nicely now. (Tasted: November 3, 2016, San Francisco, CA)
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Wine Enthusiast
Fleshy fig and creamy, rounded layers of vanilla provide a complete experience marked by zesty, mellowed acidity. Then a long finish of lemon peel and melon takes over and persists nicely on the palate.
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Wine Spectator
Restrained and elegant, with pear and apple flavors that feature a light, juicy quality and highlights of lime zest. Shows echoes of white flowers on the finish.
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Founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has been crafting classic Napa Valley wines for nearly 40 years. This winemaking tradition has grown to include seven meticulously farmed Estate vineyards, located throughout the various microclimates of the Napa Valley. Focused on quality and consistency, these Estate vineyards are an essential element in making wines of distinction. Pioneering and perfecting Merlot as a premium varietal, Duckhorn Vineyards now makes several elegant Merlot and distinctive Cabernet Sauvignon bottlings that showcase its premium vineyard sites. Duckhorn Vineyards has been named one of the “Top 100 Wineries” in the world eight times by Wine & Spirits, and the 2014 Duckhorn Vineyards Napa Valley Merlot Three Palms Vineyard was named the “2017 Wine of the Year,” topping Wine Spectator’s annual list of the world’s “Top 100 Wines.”
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.