Ziata Sauvignon Blanc 2020
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The 2020 Ziata Sauvignon Blanc opens with perfumed notes of jasmine, citrus blossom and lemon curd. On the palate, the bright, refreshing minerality is complemented by notes of stone fruit, which give the wine a natural sweetness while adding body and roundness. Hints of grapefruit peel on the finish provide length and complexity.
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Wine Spectator
This has good intensity to its Meyer lemon, apricot and pineapple flavors, with a juicy, sleek frame. Features lemon blossom and verbena details that linger on the finish. Drink now.
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Karen Cakebread launched ZIATA Wines in 2008, after marketing Napa Valley and its wines for 20 years. Karen started the brand with two goals in mind: “to create beautifully structured wines that reflect the vineyards they come from, and to be involved in every aspect of making wine.” Named after her beloved mother Mary Annunziata Webb, ZIATA’s collection of Sauvignon Blanc, Pinot Noir, Meteor Cabernet Sauvignon, Mia Madre Red Blend and Oakville Station Cabernet Franc allows Karen to have an outlet for all of her passions. “Choosing where we source our fruit, working closely with our growers and our winemaker, building strong connections with our customers—I love being able to put my personal touch on all of it,” she says.
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.