The wine opens with vivid tropical aromas of white flowers, ripe melon, and sweet citrus. The citrus and tropical characters extend onto the palate with ripe guava and crisp pink grapefruit, balanced by bright acidity and accented by a flinty vein of minerality.
Cakebread Cellars began in 1973 with the vineyard lands on the original 22-acre property in Rutherford. Over the years, the family has acquired additional vineyards throughout Napa Valley and the North Coast. Today, the winery owns 15 sites totaling 560 vineyard acres in Carneros, Rutherford, Howell Mountain and Anderson Valley as well as other prime locations in Napa.
The original property was predominantly pasture. Consultation with the University of California at Davis determined that the best varieties to plant were Cabernet Sauvignon and Sauvignon Blanc. Jack Cakebread enrolled in the viticulture and enology program at UC Davis and made all his own wines until 1978, when his son Bruce joined him as winemaker. The first harvest from Cakebread's own vines yielded a small bottling of 1976 Sauvignon Blanc, although a 1973 Chardonnay and 1974 Cabernet Sauvignon were made from purchased fruit.
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