CADE Sauvignon Blanc

CADE Sauvignon Blanc


  • 26% of the fruit came from our Estate vineyard in the Oakville and 7% from the CADE 13th Vineyard on Howell Mountain.
  • CADE also worked with three other properties: Stanley Vineyard in Oak Knoll (27%), Berggruen in St. Helena (22%), Juliana Vineyard in Pope Valley (17%).
  • Fermenting the wine in stainless steel, French oak, and concrete adds layers of complexity to the wine.
  • The barrel fermentations add texture, density, and viscosity to the mid palate of the wine.
  • The concrete adds a touch of flint and minerality to the finish of the wine as well as adding some mid palate richness.
  • The stainless steel fermentations preserve the natural Sauvignon Blanc aromatics and the vibrant acidity and crispness.

Varietal Composition: 94% Sauvignon Blanc 3% Sauvignon Musqué 2% Sémillon 1% Viognier

Elaboration: Fermentation was carried out in a combination of stainless steel tanks and drums (70%), new French oak barrels (11%), neutral French Oak barrels (16%), with the balance fermented in concrete eggs (2.8%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 20 days at an average temperature of 56 F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies with out stirring the lees.

Tasting Notes: Aromas of lemon, lime, grapefruit, honeydew melon, orange peel, and white flowers. In the palate, there are more vibrant citrus, melon, honeysuckle flavors followed by a crisp acidity and touch of minerality. The Semillon and Viognier in the blend add another layer of complexity to the wine with flavors of kiwi and lemon cream pie.


2017 – 90 Wine Advocate | 91 Jeb Dunnuck

2018 – 90 Wine Advocate


Environmental responsibility is the guiding philosophy at CADE, a name taken from Shakespeare who used it to describe wine casks, or cades, shipped from Bordeaux to England during Elizabethan times. CADE is part of the PlumpJack Wines group founded by Gavin Newsom, Gordon Getty, and General Manager, John Conover. The winery practices sustainable farming under the supervision of winemaker Danielle Cyrot to honor the land and the vision of the founders.

Beautiful Howell Mountain was designated Napa Valley’s first AVA in 1983 due to its prime growing conditions. CADE’s first vines were planted on the mountain in 2003. Fruit is estate-grown high above the fog line at elevations between 1,500 and 1,850 feet. The entire property covers 54 acres, 21 of which are planted with more than 37,000 vines. The rest of the estate has been placed in a land trust to forever remain as open space.

PRINT REVIEW SHELF TALKER (2018 – 90 Wine Spectator)