|Color & Type
Cakebread Sauvignon Blanc is made from estate fruit grown in Carneros, southeastern Napa, Rutherford and Calistoga. Small percentages of Semillon and Sauvignon Musqué are typically included to make a more complete, well-rounded wine. The grapes are picked at night to retain freshness. After whole-cluster pressing they are fermented primarily in stainless steel tanks but with a portion in neutral French oak barrels. After fermentation, the wine all matures in neutral barrels.
Jack and Dolores Cakebread bought their first vineyard in 1972, a 22-acre site. The next year, they founded their Rutherford-based winery, Cakebread Cellars. The winery now holds 1,100 acres spread over 13 sites in Napa Valley and Anderson Valley with about 560 of those acres under vine. Cakebread is still owned and operated by the family.
Cakebread Cellars is best-known for its Napa Valley Cabernet Sauvignon and Chardonnay. It also produces Anderson Valley Pinot Noir, Lake County Zinfandel and Napa Valley Sauvignon Blanc, Syrah and Merlot.
The wine styles are flavorful and generally fruit-driven, but still reflective of terroir. New French oak is used moderately and enhances the wine without obscuring natural complexity.