Lemongrass presents first, with mixed citrus coming forward on a long draw, supported by a solid stony mineral core. The palate is very dry, and shows a soft creamy character thanks to six months sur lie in neutral oak. The palate delivers the nose elements with clarity, and the finish gives the grassy notes a push without covering up the citrus. Like many of my favorite California examples, this wine utilizes stainless steel, neutral oak and concrete fermenters, and Marcus Notaro’s team takes advantage of the myriad possibilities. About 90 minutes of skin contact in the press enhances the grassy character. Obviously built for the table — I’d pair with seafood in white sauces or green salads. Daring? Try it with a creamy red pepper soup. Contains 10% Musque clone, 3% Semillion and 1% Muscat Canelli.
Stag’s Leap Wine Cellars, Napa Valley (California) Sauvignon Blanc 2017
By Rich Cook