Winemaker Jenny Wagner uses grapes from family vineyards in two different AVAs to make the Emmolo Sauvignon Blanc Napa Valley. The Rutherford source offers rich, aromatic, citrusy fruit. The cooler Oak Knoll District AVA provides crispness and a backdrop of minerality. To maintain the lively fruit and fresh palate, the wine is fermented in stainless. Most of it is aged in stainless too, though a small portion sees time in used French oak barrels to add complexity and palate weight. This is a flavorful Sauvignon Blanc, but favors minerality and has a clean, juicy presence in the mouth.