2009 was an ideal growing season for grapes in the Napa Valley, with ample early spring rains and cooler growing conditions overall. The Mello Vineyard Sauvignon Blanc in Yountville is cooled by evening fog and warmed in the day by proximity to the hills, situated in a pocket of warm weather. The maturity of the vineyard, grafted in 2003, is evident in the quality and quantity of fruit being harvested, and by the careful management of vineyardist Michael Neal.

Harvested on a cool, foggy morning 09/09/09, the blend of specific rows represented the largest percentage of Sauvignon Musque yet, at 35% to the 65% Sauvignon Blanc of clones 375 and 530 - giving a richer, more turpine expression to the wine which is still true to the variety's flavors. The free run juice showed lots of Musque in the mouth – with a broader, bigger base of mango, white peach, lemon grass and pink grapefruit, and aromatics of orange blossom and citrus.Tank samples tasted like mango, white peach, sweet pink grapefruit – not grapey but with the New Zealand Sauvignon Blanc characteristics paired with ripe California fruit sunshine. The wine was fermented primarily in stainless steel, using only two, neutral French oak barrels for aditional ageing.

The 2009 E II Sauvignon Blanc is a youthful wine that packs a mouthful of tropical fruits and citrus. Winemaker Mike Trujillo is very pleased with this vintage. "In the nose there is a juicy white peach and sweet citrus character - mandarin orange, tangerine and citrus blossom. In the mouth, the tangerine, pink grapefruit rind and sweet key lime flavors persist and there is a very clean and crisp thread of acidity that makes this wine refreshing. It’s got great weight and complexity from the addition of the Sauvignon Musque and a little neutral oak aging - but this wine is not trying to be a Chardonnay or barrel fermented Sauvignon Blanc. In 3-4 months in the bottle (by early summertime, when you really need a great chilled white wine), this wine should rock!" While the nose is a little closed in its youth, the citrus flavors will broaden with time and the Sauvignon Musque especially will add texture and length to the finish.

Our E II Sauvignon Blanc is styled to cut through oily foods and leave the palate refreshed, so it is perfect to serve with rich seafood such as salmon or cod. Its versatility, citrus flavors and crispness allows it to pair with almost any shellfish, especially crab, scallops, oysters and shrimp - served Bar-B-Qued or as an accompaniment with a salad. Or just serve a glass of Sauvignon Blanc with a light salad –the crisp acid in the wine will cut through any oily dressing and cleanse the palate – with a selection of American original cheeses - try a soft and pungent goat’s or sheep’s cheese (Humboldt Fog or Bellwether Farms) or a rich white cheddar (Fiscalini San Joaquin Gold).