Joseph Phelps is a legend in Napa for defining that delicious rich Napa style which is epitomized by Phelps “Insignia”- but he also makes a knockout Sauvignon Blanc from Napa as well.
The Joseph Phelps Sauvignon Blanc is beautiful, focused and full of energy. Pears, lemon oil, white flowers and mint flesh out in an inviting, layered Sauvignon Blanc endowed with gorgeous texture and personality. The aromatics are expressive and floral, but the emphasis is all on texture, much of it coming from fermentation in puncheon.
Joseph Phelps Sauvignon Blanc was aged for seven months in 35% new French oak puncheons and 65% one to three-year-old French oak puncheons and barrels before bottling in May 2014. The lees were stirred during and after fermentation for a silky, round mouthfeel and light oak influence while preserving focused acidity and finesse in the wine. This wine shows bright Mandarin orange blossom, lemon curd, citrus and honey aromas. Full, ripe flavors of Meyer lemon, pear, honeydew melon and vanilla cream fill the mouth with a streak of minerality through to the nicely balanced long citrus finish. The 2016 growing season proved to be another excellent year in Napa Valley resulting in the earliest Sauvignon Blanc harvest at Phelp's St. Helena Home Ranch Vineyard in the last seven years.
4 Kilos was started in 2006 by two friends on Mallorca, Francesc Grimalt and Sergio Caballero, who had been working in other wineries and wanted to do their own thing. We're excited to have the small-production wines in the U.S. for the first time!
Francesc is a Mallorcan winemaker known for working with native grape varieties. His partner Sergio Caballero is a musician and director of the Sonar music festival. Together they started 4 Kilos in 2006, garagiste-style, vinifying their first vintage in milk refrigeration units on a sheep farm (Mallorca has lots of these). By the next year they were able to ‘upgrade’ another old sheep farm into a winery to make their line-up of 3 wines, all from indigenous varieties grown organically by small farmers. This is a very small operation trying to work with traditional lesser known local grapes, fermenting naturally, and avoiding any additives including sulfur.
4kilos 2019 “Motor Blanc” is 100% Callet, a grape native to the island; aged three months in clay vats and two months in stainless steel, this is a natural wine that offers fresh, lightly funky aromas and tart strawberry fruit that blended with hints of soil and fresh herbs
One of the best Napa Valley Sauvignon Blancs we've discovered.
The Altamura 2016 Sauvignon Blanc comes from the winery's 4-acre 18-year-old dry-farmed vineyard which sits at an altitude of 850 feet. The wine is fermented and aged in new French oak barrels for 18 months resulting in a wine of great depth and complexity, displaying the flavor and textural profile more like a white Bordeaux than a California Sauvignon Blanc. Very limited production of 500 cases.