Full Review

Greyscale

Greyscale
2016 Cuvée Blanc, Napa Valley

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 14.5% RS: .04%
86 Points
Silver Medal
Highly Recommended
$27

Greyscale
2016 Cuvée Blanc, Napa Valley

Pair this wine with:
Chicken Pasta Shellfish

Category: Sauvignon Blanc

Date Tasted:
Country: USA
Alcohol: 14.5% RS: .04%
Pale golden straw color. Creamy aromas and flavors of vanilla candle, peaches in walnut creme, peanut brittle, and fruit cake with a creamy, crisp, fruity light-to-medium body and a medium-length finish that exhibits notes of water chestnuts, white apple flesh, and toasted sesame bun with moderate oak flavor. A creamy Bordeaux varietal blend that will be a decadent paring to lobster.

Tasting Info

Wine Glass Style: Oaky, Fruity & Juicy & Smooth
Aroma Aroma: vanilla candle, peaches in walnut creme, peanut brittle, and fruit cake
Taste Flavor: Same as aromas with notes of water chestnuts, white apple flesh, and toasted sesame bun
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now on its own and with food
Recipes Pairing: Grilled Lobster, Pad Thai Chicken, Chicken Fajitas
Bottom Line Bottom Line: A creamy Bordeaux varietal blend that will be a decadent paring to lobster.

The Producer

Greyscale Wines

The Producer
PO Box 6264
Napa, CA 94581
USA
1 925-255-5187

Sauvignon Blanc

Wine Glass White.jpg
Serve in a White Wine Glass
Sauvignon Blanc is a bit of a chameleon of a variety, as it changes its character depending on where it is grown. Most famously in France’s Loire Valley, (especially in Pouilly-Fumé and Sancerre), it is a rich dry white with distinct herbal notes in the nose and on the palate. In New Zealand, the flavors range from gooseberry to tropical; both styles have very good natural acidity. Certain areas in Chile also produce very tropical-driven examples with a touch of herbal character, while the typical California style is clean with melon and spearmint fruit with only traces of herbal notes.

Many styles of Sauvignon Blanc – especially those from New Zealand – are aged in steel tanks to preserve the aromatic qualities, while some producers in Sancerre or even in California age in wooden barrels; this for added texture and spice. Medium-full in body, Sauvignon Blanc is especially excellent paired with shellfish or seafood or lighter poultry with herbs.