The 2022 harvest season challenged winemakers with a record heat event and some mid harvest rain, we were fortunate that these events happened just after our Sauvignon Blanc harvest allowing us to maintain the quality and distinctive style of our Sauvignon Blanc. We harvested our warmer climate Pope valley fruit beginning August 23rd, and ended with our cooler climate Carneros fruit September 19th strategically planning multiple pick dates to ensure separate fruit lots with different ripeness levels from which Tony could create a layering of flavors that gives our 2022 Sauvignon Blanc in its unique and familiar style.

Tony Coltrin set out to maximize fruit expression in our 2022 Oberon Sauvignon Blanc from Napa Valley. “We used both cold tank fermentation and 14% barrel fermentation to maximize the overall fruit expression. The cold-fermentation in tank helps us maintain the pureness of fruit and aromatics, and barrel fermentation adds a subtle creaminess and length.”

Alcohol: 13.7%
TA: 6.2 g/L
pH: 3.18

Tony Coltrin set out to maximize fruit expression in our 2021 Oberon Sauvignon Blanc from Napa Valley. “We used both cold tank fermentation and 13% barrel fermentation to maximize the overall fruit expression. The cold-fermentation in tank helps us maintain the pureness of fruit and aromatics, and barrel fermentation adds a subtle creaminess and length.”

Alcohol 13.7%

The 2019 vintage set up in ideal fashion for Sauvignon Blanc. The near-perfect growing season that included cool weather through July and early August then saw ideal warm weather conditions until the last fruit was safely in. The beautifully set clusters of 2019 fruit ripened very evenly in the cool mornings and warm afternoons, and the cool nights were perfect for our night picking under lights. Our Sauvignon Blanc grapes are sourced from the warm Pope Valley and cool Carneros regions, and the 2019 Vintage saw us harvest our warmer appellation fruit beginning September 3rd and our cooler appellation fruit on October 3rd a full month apart.

Tony Coltrin set out to maximize fruit expression in our 2019 Oberon Sauvignon Blanc from Napa Valley. “We used both cold tank fermentation and 13% barrel fermentation to maximize the overall fruit expression. The cold-fermentation in tank helps us maintain the pureness of fruit and aromatics, and barrel fermentation adds a subtle creaminess and length.”

The 2019 vintage set up in ideal fashion for Sauvignon Blanc. The near-perfect growing season that included cool weather through July and early August then saw ideal warm weather conditions until the last fruit was safely in. The beautifully set clusters of 2019 fruit ripened very evenly in the cool mornings and warm afternoons, and the cool nights were perfect for our night picking under lights. Our Sauvignon Blanc grapes are sourced from the warm Pope Valley and cool Carneros regions, and the 2019 Vintage saw us harvest our warmer appellation fruit beginning September 3rd and our cooler appellation fruit on October 3rd a full month apart.

Blend: ~75.6% Sauvignon Blanc, ~24.4% Sauvignon Musqué
Alcohol: 13.7%
TA: 6.94 g/L
pH: 3.25
RS: 0.3 g/L

The 2018 vintage was a wonderful reminder of just how special and ideal a Harvest in Napa Valley can be. The near-perfect growing season started later than previous years and saw ideal weather conditions until the last fruit was resting safely under the watchful eyes of winemaking teams all over the Valley. The challenging heat and drizzly summer days of the 2017 growing season became just a memory as the beautifully set clusters of 2018 fruit ripened evenly in the cool mornings and warm afternoons. Our Sauvignon Blanc grapes are sourced from the warm Pope Valley and cool Carneros regions, and the 2018 Vintage saw us harvest our warmer appellation fruit beginning September 11 and our cooler appellation fruit on October 9. The cool even ripening season delayed harvest in most regions by a full two weeks.

Tony Coltrin set out to maximize fruit expression in our 2018 Oberon Sauvignon Blanc from Napa Valley. “We used both cold tank fermentation and 13% barrel fermentation to maximize the overall fruit expression. The cold-fermentation in tank helps us maintain the pureness of fruit and aromatics, and barrel fermentation adds a subtle creaminess and length.”

The Oberon Sauvignon Blanc is distinctive in style because its fruit is sourced from both the Pope Valley and Carneros Appellations of Napa Valley. This combination of multi-terroir fruit and distinctively different micro climates marries bright natural acidity with layered fresh flavors.  

Blend: 75.7% Sauvignon Blanc, 24.3% Sauvignon Musqué
Alcohol: 13.7%
TA: 7.0 g/L
pH: 3.23
RS: 0.23 g/L