Sinegal Estate Sauvignon Blanc 2019
This smaller production Sauvignon Blanc has a stunning floral bouquet with hints of citrus rind, kiwi and toasted crème brulee. The use of large format cigar-type barrels really shows through as the extra lees contact gives the wine a wonderful texture and long finish. Initially, the palate displays notes of lemon meringue pie, vanilla and honeycomb. On the finish, there is a wet stone minerality and vibrant acidity that lingers on the palate. With all of the nuance and textural components in this wine, it will surely age gracefully for many years but is dazzling and full of energy in its youth.
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Sinegal Estate is a family-owned Saint Helena based historic 30-acre property, originally known as the Inglewood Estate. Alton Williams acquired it in 1879 and planted the first vines here in 1881. Over the generations, the estate has passed through four separate families with the family being the fifth family, purchasing the property in 2013. The skeleton key on every label of Sinegal wines represents the importance of legacy and preserving the heritage of these families, as it is representative of the original key that was passed down to us when they acquired the estate.
Since 2013, Sinegal has been focused on integrating innovation and technology into their winemaking. The state-of-the-art winery ensures total precession - complete with a cutting-edge digital optical sorting machine, custom-built automated fermentation tanks, and a 6,800 square foot cave with temperature-controlled portals.
Wine is an immersive experience, it captures the story of the land told through the voice of the wine itself. Sinegal is committed to the relentless pursuit of quality, and where tradition meets innovation from the vineyard to the cellar. The stewardship of this historic property honors the legacy of the founding generations, celebrating the estate’s heritage of more than 139 years
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.
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.