Cuvée Blanc

Wild Oak Vineyard

Sonoma Valley

Tasting Notes

This Estate Cuvée Blanc epitomizes the essence of treasured white wines, blending Marsanne, Roussanne, and Viognier grapes from our Certified Sustainable Wild Oak Estate Vineyard. Its captivating aroma reveals white peach, nectarine, and a hint of butterscotch. On the palate, bright acidity and a creamy mid-palate are complemented by subtle hints of clove, leading to a lifted, crisp finish. Boasting a harmonious balance of richness and freshness, this wine is both layered and endlessly intriguing.

Vintage Notes

After a wet winter, the 2025 spring growing season unfolded with mild temperatures, ideal for bud break and fruit set. The weather remained consistent throughout the summer, allowing for slow, steady ripening and pushing our first pick date to late August. Cool evenings and intermittent rain showers in September and October meant early-season white varieties developed natural acidity and depth, while flavors and colors were allowed to intensify later in the season for the red varieties.

Vineyard Notes

While Viognier is ready to be picked in the peak of summertime, Marsanne & Roussanne are notoriously late-ripening varieties that typically don’t hit their maturity until early Fall. For this reason, the Viognier is often fermented first, with the Marsanne & Roussanne being picked and fermented almost three weeks later. All tanks are fermented cold at 55°F until flavors & acidity have balanced out, at which point they are barreled down for élevage.

Winemaker Notes

Naturally flavorful off the vine, the grapes for this cuvée (French for blend) are picked in the pre-dawn hours to retain their delicate flavors and aromas and sent immediately to press. The Viognier was fermented independently this vintage, to allow its unique characteristics to shine. The Marsanne and Roussanne fermentations started in late September and took almost 30 days to build complexity. After these slow, cool fermentations in temperature-controlled tanks, the wines are put to barrel. The final blend is put together during tasting trials after at least 6 months of aging, resulting in a bright, quenching palate.