California's wine culture lured Brian and Lori Nuss to Napa 27 years ago (back when the Oakville Grocery was just a grocery store). They bought property on Mt. Veeder and watched their friends, like Robert Craig, pioneer winegrowing in this new appellation. By the late 1980s, they knew their hillside property was a potential gem of a vineyard, so they called up Craig and asked him for advice. Brian and Lori planted their site to a typical Bordeaux variety ratio and intended to sell their grapes. But when they tasted how good their grapes were, they knew they'd have to vinify. They sell most of their grapes to other Mt. Veeder estates, but they save some for Vinoce.
Brian's been a general contractor in Napa Valley for most of this time, which means he's built a number of wineries. He's also built relationships with top producers up and down the valley. In 2003, encouraged by the success of his homegrown Vinoce, Brian started making some Sauvignon Blanc from his friends' fruit.
Vinoce Sauvignon Blanc is a perfect expression of the Pope Valley vineyards where the grapes are sourced. The 2006 vintage began with a wet spring, followed by a warm summer: perfect for ripening the grapes slowly, developing the flavors and aromas which make Vinoce Sauvignon Blanc so distinct. A beautiful combination of fruit, elegance and rich texture make this a delightful drinking Sauvignon Blanc. This wine shows bright clean notes of grapefruit, herbs, orange peel and honeydew melon which come together into a medium bodied, food friendly wine.
The wine was entirely vinified in stainless tanks and moved to older barrels for aging and development. This is not a "vanilla bean" Sauvignon Blanc (reeking of oak). Instead, Brian prefers the bright, youthful flavors of the grape.
Suggested Food Pairing:
Drink this wine now, starting with a beet salad and fresh chevre and finishing with a nice piece of simply prepared whitefish like Halibut or Sea Bass.