Vintage 2019
Wine Type White
Varietal Sauvignon Blanc
Winemaker Trevor Durling
The 2019 Maestro Collection Rutherford Sauvignon Blanc is a classic expression of Sauvignon Blanc and pairs well citrus-drizzled seafood salads, grilled chicken, goat cheeses, and lighter entrees.

Tasting Notes

The 2019 Maestro Collection Rutherford Sauvignon Blanc is a classic expression of Sauvignon Blanc from this special grape-growing district, offering aromatically intriguing Rutherford notes of citrus, white peach, lychee, honeysuckle, jasmine and spiced white pepper. On the palate, the wine is fresh and lively, showing flavors of Meyer lemon, ripe white peach, and Crème de citron. The overall rich texture and mouthfeel of this wine is balanced by a crisp core of bright acidity that is pure and refreshing, leading to the lengthy finish.


This Sauvignon Blanc shows a true sense of place, coming from outstanding sites in the Rutherford American Viticultural Area (AVA), with the majority from our own estate vineyards on the Eastern Rutherford bench. Rutherford, which is located in the heart of Napa Valley, has the perfect climate and soils that are ideal for Sauvignon Blanc. Each block was picked at its peak maturity and fermented separately to increase the complexity of the wine.  Sauvignon Blanc grown in Rutherford creates a wine that is rich and round with tropical fruit undertones.


The 2019 harvest started one to two weeks later than previous years, mostly due to February rains, but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity and superb balance of the 2019 fruit. Wildfires in October did not impact this year’s harvest as the vast majority of the grapes were already brought in, resulting in a crop size pretty much on par with previous years.


After hand harvesting and gently pressing the clusters, the juice was fermented with specifically selected yeast to enhance the wine’s intense fruit expression. Malolactic fermentation was blocked to preserve the pure fruit character. A majority of the wine was fermented in a stainless-steel while a small portion was fermented and aged in new French oak. The oak aided in increased flavor complexity and richness of texture due to bâtonnage (stirring) and sur lie (on the yeast) aging.