| CV Spring Mountain Vineyard Sauvignon Blanc 6 Pack|
Napa Valley, USA
Rich, floral and tropical fruit aromas hover in the nose of this vintage∆s gratifyingly balanced Sauvignon Blanc. Nuances of peach, melon and honey delight the palate, perhaps reminding one of swinging under an Oak tree on a warm, country summer day. Hints of tea, mango and lemon meringue pie co-mingle on the palate, producing a creamy texture and long finish, a tribute to the sur lie barrel aging process. A refreshing, yet elegant wine
Originally four individual historic Napa Valley properties, Miravalle, La Perla, Alba, and Chevalier have now been combined to create an 850 acre estate of forest and vineyard on the eastern slopes of Spring Mountain overlooking the small town of Saint Helena. Over 225 acres of the estate are planted to vine, creating 135 separate hillside vineyard blocks each with its own unique soileded, exposure, and microclimate. The vineyard is planted in densities of 4,000 vines per acre and trained to the ancient gobelet form, a vertical trellising method that was invented in an earlier millennium by the Romans.
Enjoying it before dinner with almost any kind of appetizer, shellfish, fish, chicken, pasta and goat cheese (it loves goat cheese!!).
The 2004 vintage stands out as memorable, with fruit that bears the imprint of an early spring, and a slow and steady ripening period that ended several weeks ahead of traditional harvest timelines. Warm, consistent summer weather was bracketed by an early spring bud break and several late summer hot spells, creating growing conditions that allowed for one of the earliest harvest periods in almost a decade, and an unusual opportunity for making outstanding wine.
Ginger Orange Scallops with White Wine Recipe
1 lb scallops
1/4 cup orange juice
1/4 cup white wine
1 1/2 tsp ground ginger
1 tsp soy sauce
3 tbsp butter
Mix orange juice, wine, giner, and soy sauce in a small bowl and blend well. Melt butter in large skillet, add scallops and cook, stirring frequently, until scallops are opaque (2-3 minutes). Remove and place on serving platter. Add OJ mixture to the pan and bring to boil. Cook, whisking, until sauce is slightly reduced (1-2 minutes). Return scallops to the pan and cook for around 1 minute.
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