2006 Cakebread Cellars Sauvignon Blanc Napa Valley
152 Ratings
Detail
152 Ratings
2006 Cakebread Cellars Sauvignon Blanc Napa Valley

Winemaker's Notes

(From 2013 Vintage) The fruit is pressed immediately after harvest partially as whole berries and partially as clusters to control skin contact. Multiple yeast strains are used to enhance the wine's spectrum of aromatic and flavor complexity. To further fine-tune flavors, the alcoholic fermentation of 75 to 80 percent of the must takes place in temperature-controlled stainless steel tanks and the balance in small French oak barrels.

Approximately half of the tank-fermented component is then transferred to small French oak barrels, with the barrel-fermented component, for three to five months' aging. The barrels range in age from one to two years old, and the majority of the wine is aged in the older barrels. The barrel-fermented component is periodically stirred, a process called "bâtonnage," to redistribute the lees, which enriches the wine's texture and helps integrate the fruit flavors with the oak nuances. Up to ten percent of Sémillon adds mineral and ripe fig notes to the blend, and five percent or less of Sauvignon Musqué, a clone of Sauvignon Blanc, contributes a hint of spiciness to the wine. There is no malolactic fermentation.

Shipping Information

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  • User Avatar

    Sulphury aftertaste spoils an otherwise nice Sauvignon Blanc.

    almost 5 years
  • User Avatar

    was good but expected better for the price!

    over 3 years
Expert Reviews
Read all 5 expert reviews
  • Wine & Spirits
    (From 2002 Vintage) Rating: 87/100 - As reviewed by Wine & Spirits Magazine.
  • Connoisseurs' Guide to California Wines
    (From 2002 Vintage) If a little light on fruity mass, this lean and lively wine shows the varietal stamp in its mildly grassy aromas, and its flavors follow with muted grassiness playing a supporting role to direct, fairly easy-going, very slightly candied fruit. A pleasant and eminently quaffable wine for drinking this year, it ultimately wants for a bit more depth and range.
  • Wine & Spirits
    (From 2008 Vintage) Rating: 90/100 - As reviewed by Wine & Spirits Magazine on 10/09. This lightly fragrant sauvignon has the classic "cat pee on a gooseberry bush" character of the grape. It's a clean and tart wine to serve with pasta tossed with English peas.
  • Connoisseurs' Guide to California Wines
    (From 2004 Vintage) A rich and potent Sauvignon Blanc, this one makes a deep and inviting varietal statement without ever giving into excess in the areas of greens or of ripeness. Instead, it is assembled so as to make an asset of its depth, and it accomplishes that not-so-easy feat through impeccable balance between its ripe, fig and pear fruit and its oaky aspect and balance in body and acidity. A bit of a grassy note creeps into the lengthy finish and suggests that it serve with herb-poached fish.
  • Connoisseurs' Guide to California Wines
    (From 2005 Vintage) Rather soft-spoken in fruit and less than convincing vis-a-vis any specific varietal herbs or grass, this clean but limited wine has a nice sense of palatal weight, but it ultimately has more feel than flavor. Its vaguely metallic finish is punctuated by an unwelcome note of bitterness, and nowhere does it display the richness or range to justify its premium price.