An elegant, crisp white that offers lush but balanced notes of grapefruit, quince, melon and lime. Bright acidity marks the precise and clean finish.
Wine Advocate 88 points - The most serious wine of this trio is the 2012 Sauvignon Blanc, an 8,400-case cuvee that has been the flagship wine of Mason Cellars since their debut vintage. Hints of roasted herbs, wet rocks, ripe melons and figs suggest a style not dissimilar from a Pouilly Fume from France’s Loire Valley. It is medium-bodied, cuts a broader, bigger swath across the palate than its siblings, and is fresh, lively and delicious. (Aug 2013)
Mason Cellars is located Oakville, California, and was founded in l993 by winemaker Randy Mason and his wife, Megan. A graduate of UC Davis, Randy has 35+ years of experience in winemaking and has been recognized by his peers and Wine Spectator magazine as one of the best Sauvignon Blanc producers in California. Randy’s minimalist winemaking philosophy emphasizes meticulous vineyard management. Using the same vineyards year after year not only helps maintain consistency, but also allows Randy to manage viticulture as he sees fit. The wines for Mason Cellars and its sister brand, Pomelo, are made at The Napa Wine Company where Randy served as C.E.O., General Manager and Winemaker for nine years. His objective is to create wines that clearly express varietal character and terroir. Using a blend of fruit from their own estate and from well regarded growers, the Masons are proving that they can produce high quality, approachable, food friendly wines that can be enjoyed every day.
|Wine maker notes
|Our Mason Sauvignon Blanc is from a single vineyard called Blockhouse in Yountville, a growing region well suited for producing elegant Sauvignon Blanc because of its cool evening maritime influence and warm days. Located in the heart of the valley floor, we’ve hand selected fruit from this block for over 20 years- leafing the morning side for mottled light, leaving the afternoon side shaded to protect from burn.
100% Sauvignon Blanc, Mason Sauvignon Blanc has long been heralded for its varietal trueness and exemplary balance. After its lengthy, cold fermentation in 100% stainless steel tanks, a portion of the blend is barreled down into stainless steel barrels and scattered with the fermentation lees. These barrels undergo batonnage, stirring the lees three times weekly for over 2 months until it is blended back with the main lot.
|A single vineyard Sauvignon Blanc made from the certified organic grapes harvested from Yount Mill Vineyard in Napa Valley, California. The hand-picked fruit was fermented at cool temperatures in stainless steel tanks. A small portion was transferred with its lees into steel barrels where it received regular battonage for over two months, after which it was blended back with the main lot.