2021 | Emmolo Wine Company | Sauvignon Blanc

Guided by the idea that “less is more,” this wine is dry and fresh, with crisp fruit flavors and bright minerality. Starting with the 2021 vintage, these grapes come from Napa Valley and Suisun Valley, a "hidden gem" only 30 minutes from Napa that shares a similar maritime climate and produces exceptional wine. In both regions, farming practices enable us to create a wine that is not overly ripe – while also not herbaceous – featuring low alcohol and bright acidity.

Reviews:

• Wilfred Wong: The 2021 Emmolo California Sauvignon Blanc is attractive and sturdy. TASTING NOTES: This wine exhibits beautiful aromas and flavors of sandalwood, dried earth, and herbs. Try it with panko-coated, pan-fried Dover sole.

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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