Emmolo Wine Company | Methode Traditionelle Sparkling - NV

A blush gold with warm copper highlights, this wine features bright scents of flower blossom, barely ripened white peach, kumquat and lemon/lime, with underlying notes of vanilla wafer, wet stone, and a hint of new leather. Entry on the palate is soft, then expands as kumquat and white peach carry over from the nose, along with dried apricot, lime, and the character of a passing ocean breeze. Extremely fine bubbles provide an elegant presence through to the finish, which trails off with fresh leather, lingering fruit, and subtly vibrant acidity that calls you back for another sip.

Reviews:

• Wilfred Wong: Jenny Wagner—born into two longstanding wine families in the Napa Valley—has firmly established herself as an outstanding wine proprietor. The Emmolo Méthode Traditionnelle Sparkling Wine is a first-rate effort. TASTING NOTES: This wine is bright and active. Its fresh and lively aromas and flavors of core fruit and its shading of autolysis should pair it superbly with fresh salmon sashimi handrolls.

Producer Information

Emmolo Wine Company is a Napa Valley wine producer, focused primarily on a small collection of two varietal wines – a Sauvignon Blanc and a Merlot. The brand was established by Cheryl Emmolo in 1994, although the property in Rutherford has been in the family since the 1920s. The estate is now run by Emmolo's daughter, Jenny Wagner, and is part of the Wagner Family of Wine portfolio which includes the well-known wineries Caymus Vineyards, Mer Soleil, Red Schooner and Conundrum. The Emmolo Merlot is sourced from estate vineyards in Napa Valley that have been in the family for multiple generations. Various canopy management techniques are employed to ensure that yields are kept low to produce grapes with concentrated flavor compounds. The Sauvignon Blanc is sourced from both the estate in Napa Valley and an external grower in the Suisun Valley AVA (American Viticultural Area). The Suisun Valley recieves cool breezes from the San Francisco Bay throughout summer, allowing the Sauvignon Blanc to retain precious acidity levels. Both vineyards are dry-farmed. The latest innovation from the Emmolo portfolio is the Plumerai Sauvignon Blanc Reserve. As an experiment, the grapes were brushed early in the growing season to remove more than half of the grapes on each bunch. This labour-intensive process produced low yields of intensely concentrated grapes.

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