Cakebread Sauvignon Blanc 2022
12 bottles
1 in stock
Wine Description
From the esteemed vineyards of Cakebread Cellars in North Coast, comes the exquisite Cakebread Sauvignon Blanc 2022. Crafted by winemaker Stephanie Jacobs, this wine is a blend of 94% Sauvignon Blanc, 5% Semillon, and 1% Sauvignon Musque. It showcases the unique characteristics of the region, offering a delightful sensory experience.
Pouring a pale straw color, the wine entices with an aromatic bouquet. The aroma of this product contains refreshing hints of sweet citrus and grapefruit, as well as lively melon notes. These are followed by more intricate undertones of green pear, freshly cut hay, and stony minerality. The aromas evoke a sense of vitality and freshness, setting the stage for the tasting journey to come.
On the palate, the Cakebread Sauvignon Blanc 2022 is light-bodied and elegant, displaying a seamless balance of bright, citrusy acidity and lively flavors. Ripe melon, grapefruit, and citrus zest take center stage, painting the palate with a vibrant fruit medley. The wine’s acidity enhances the freshness and adds a zesty character, while a touch of smoothness reveals itself as the wine reaches its refreshing finish.
The wine was made using grapes from several vineyards in Napa Valley and the North Coast, including some of Cakebread Cellars’ own estate ranches located in Carneros, Suscol Springs, Rutherford, and Calistoga. The grapes were carefully chosen for their quality. The final blend contains bright citrus flavors, flinty minerality, and balanced acidity from the cooler southern region, while the warmer northern area adds tropical notes.
The 2022 vintage was marked by high climate variability, with a cool and mild spring followed by a warm summer, resulting in an early harvest. Despite these conditions, the grape quality remained exceptional, boasting balanced acidity and freshness, which translate into the vibrant fruit-forward character of this wine.
With meticulous winemaking techniques, the grapes were harvested at night to preserve their freshness and varietal purity. Cold and whole-cluster pressing ensured the retention of vibrant aromas and flavors. Fermented in a combination of steel tanks, concrete eggs, and neutral barrels, the wine underwent a five-month aging process in neutral French oak and concrete eggs, enhancing its complexity.
Cakebread Sauvignon Blanc 2022 is a testament to the winery’s commitment to producing outstanding wines that showcase the true essence of the North Coast region. Enjoy this wine on its own or pair it with light seafood dishes, salads, or creamy goat cheese to fully appreciate its vibrant character and impeccable balance.
Reviews (75)
75 reviews for Cakebread Sauvignon Blanc 2022
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What does Cakebread Sauvignon Blanc 2022 taste like?
leather, earthy, mushroom
cherry, raspberry, strawberry
oak, tobacco, vanilla
apple, green apple, pear
blackberry, plum, blackcurrant
pepper, licorice, cinnamon
citrus, lemon, lemon zest
cheese, cream, oil
tomato, grass, asparagus
raisin, golden raisin
tropical, pineapple, mango
lavender, potpourri, perfume
Food Pairing with Cakebread Sauvignon Blanc 2022
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Walter Maheu –
Vintage Wines Ltd.’s Winebar offers a unique blend of various reds and four whites. The wine has a 97% S.B. & 3% Sèmillon and 13.8% ABV. It has a tangy, slightly bitterish acidity with a long, slightly honeyed, and slightly tangy finish. The wine is priced at $26.95 and should be consumed by 2019.
Lee Corrigan –
Not worth buying again. Faint SB flavor and mild lime citrus. Prefer 2015 Walter Hansel.
Amy Rodriguez –
Great value wine with flowery notes. Perfect with food or on its own. Paired well with sushi. Not too heavy.
Troy Stoner –
Napa SB, mediocre. Pair with low stakes dishes.
Paulette Stout –
“2017 wine shouldn’t be this good, but this one impresses. Crisp apple, citrus, and apricot with a nice nose and clean finish.”
Christoper Zavala –
Tart apple and stone fruit aromas. Notes of baking apples, pear, and fresh herbs. Delicious finish. Best served at 58-60 degrees. Enjoyed solo or paired with curry.
Cori Sanchez –
Cakebread’s SB vintage is a must-try for wine lovers. It has a lovely energy and displays attractive weight, acidity, and a mineral undertone. Its pithy, green apple and lime flavors make it flat out delicious.
Jeffrey Quinones –
Vintage Wines Ltd.’s 100% S.B. is a closed wine with grass and mineral notes. It has a medium body with a nice fruit and slightly puckerish acidity. The tangy finish is long and lip-smacking. It’s tight and will benefit from cellaring until Summer 2019. A great wine for the price.
Ola Pena –
Perfect for spring and sushi pairing.
Harold Hoagland –
Cakebread Cellars: Pale and bright with grassy and citrusy notes.
James Ross –
Vintage Wines Ltd. Rosé, White and Red were great. The S.B. is impressive with its 13.7% ABV and well-balanced acidity. Highly recommended.
Angella Perez –
Crisp, fruity, low sugar and great acidity. Fantastic table white for wine lovers.
Michael Jordan –
Oak and buttery mouthfeel, enjoyable but lacking in acidity and citrus.
Betty Williams –
Cakebread’s wine has hints of pineapple, grapefruit, and yellow fruits with a forward balance and a lemon and coriander finish. Not their best effort, but could improve with aging.
Alex Alford –
Adequate.
Paul Campbell –
Overpriced, good Sav Blanc. Better options available at half the cost.
William Abney –
Ripe sauvignon blanc with ripe stone fruit and tropical fruit notes. Pleasant.
Rufus Ward –
Vintage Wines Ltd.’s S.B. grapes from top-flight vyds throughout Napa Valley bring out bright citrus characters and tropical notes. Harvested during cool nighttime hours, this maximizes varietal intensity while minimizing the extraction of astringency from the skins. Well balanced with a tangy/swt finish. Highly recommended.
Richard Joyce –
Crisp and bright, pairs well with seafood.
Margaret Hulett –
Vintage Wines Ltd.’s Winebar offers a selection of 4 whites, 8 reds, and 8 shared bottles. The Sauvignon Blanc is harvested during the cool nighttime hours and aged in neutral French oak barrels for 5 months. With a medium body and crisp acidity, this wine has the potential to improve over the next 6-12 months. 88 pts WA.
Alicia Longerbeam –
Perfect Christmas Eve pairing: Shrimp Scampi and Black Squid Ink Pasta. Merry Christmas!
Paul Tillett –
Crisp and invigorating.
Wayne Pool –
Sauvignon Blanc: A theatrical experience – laugh, cry, and crave for more.
Mark Morgan –
Soft and pleasant wine with a grassy nose and light palate. Good value and rated 88.
Crystal Newsome –
Overpriced and disappointing.
Florence Postley –
Clean and crisp.
Robert Jones –
Refreshing, crisp, light.
Martha Stemmer –
Crisp, palatable, not too dry.
Christian Jackson –
Crisp with grassy notes.
Estella Slawson –
Crisp and light with citrus, melon, and pear notes. Nice, but not worth the $40 price tag.
Rita Lokke –
Great SB, perfect balance of acidity and grassiness. Pair with baked white fish.
Joe Ward –
Excellent!
Steve Arnold –
Delicious and smooth, goes down easy.
Dianne Todd –
Great patio spot with excellent wine selection.
Paul Kiel –
Not enough Semillon and Sauvignon Musqué to be interesting. Expensive for the quality.
Tracy Campbell –
Fresh and clean.
Constance Karp –
Light-bodied wine with smooth texture, citrus notes, low acidity, and refreshing, crisp taste. Short finish.
Tyler Howard –
Tasty!
Brianne Duque –
Good Bordeaux Blanc, but lacks complexity and has a short finish. Not outstanding.
Donna Arriaga –
Great.
Elbert King –
Crisp, sweet, with pear and mild blue cheese hints. Perfect with pasta salad.
Allen Johnson –
“Amazing California-style Sauvignon Blanc, one of my top picks at the Tattens.”
Thomas Winward –
Not a good value for a Sauvignon Blanc at 80,000 KRW. Slightly stronger aroma than New Zealand Sauvignon Blanc, with hints of citrus and oiliness. Good acidity, structure, and balance.
Donetta Barnes –
Delicious. Well worth $30
Alphonse Gray –
Typical Sauv Blanc taste of lemon, grass, and good acidity. Pleasant with a short finish. Better than expected for a common CA brand. Score: 89 (+ relative to expectations).
John Harrison –
Great summer wine – light and clean.
Shane Yoder –
Perfect balance of tartness and fruitiness. Love it.
Mabel Washington –
Prefer New Zealand’s.
Brandon Casey –
Crisp with citrus and grapefruit notes.
Bill Navarro –
Cakebread’s opening wine served with a fish trio of charred octopus, tuna sashimi, and citrus marinated fluke is light, crisp and has a grapefruit taste.
Tara Moody –
Crisp, non-acidic and perfect with salmon.
Timothy Jordan –
Disappointing wine with no complexity or depth. Not worth repurchasing.
Michelle Dixon –
Medium+ acidity complements the crisp apple notes.
Ethel Vaneck –
Lightly toasted flavors with soft upfront palate, finishing with drying acidity. Apple, candied lemon rind, and white pepper nose. 3/5.
John Oguin –
Lacks zing. Prefer more pointed SB styles. Good for grocery store.
Eldon Saleh –
Finish lacks acidity.
Annie Reeve –
Overpriced and underwhelming. Simple flavors of lime, lemon, and melon with modest acidity. Not worth the price tag. Opt for a $12 bottle of Kenwood instead.
Mia Castro –
Disappointing Sauvignon Blanc from Cakebread at $56 a bottle in Vancouver. Muted flavors of melon, citrus, and minerals. Never again.
Robert Lemmo –
Hint of grapefruit in this wine is lovely.
Deidre Mckenna –
Guests at dinner party enjoyed the wine.
Wm Calhoun –
Well-crafted traditional Sauvignon Blanc with a clean, tangy taste of lemon, grass, and peach. High acidity, medium-plus alcohol, and body. Long finish. Drink now.
Harris Martines –
Medium-bodied with a nose of lemon, melon, and honeysuckle. Palate has fruit payoff, medium-plus finish, and medium-plus flavour intensity. Drink now, but not as crisp and clean as the 2021. Rounder, sweeter, and more cloying.
Miriam Truesdale –
Crisp, clean, with hints of lemon, grapefruit, and subtle wood influence. Medium-bodied with decent acidity.
Harvey Lugo –
Balanced citrus notes with a touch of acidity make this wine perfect for summer and food pairing.
Mel Reid –
Review: Disappointing. Overpowered by acidity, lacks balance and drinkability.
Rachel Carlson –
“Moderately sweet and sour with a decent pour, balanced by moderate acidity.”
Anne Nichols –
Great wine with pitted fruit and minerality.
Mai Rivard –
Review: Simple flavors of citrus and grass with medium+ acidity. Inexpensive for SB from a well-known Napa producer.
Billy Poe –
Pale with lemongrass and citrus tones, a bit of spice adds complexity. Bright acidity. Identified as Sauvignon Blanc.
Howard Johnson –
Citrus nose and taste, balanced acidity, perfect with crab cakes.
Ian Stone –
Perfect for seafood, this wine boasts great acidity and citrus flavors, leaving a clean sensation in the mouth.
Roberta Li –
I’m sorry, but this is not a review for a wine. The existing review says “bug spray” which is not a wine. Please provide me with the correct review so I can assist you better.
Jeffery Scheele –
Great!
Paul Thompson –
Good, mild, and refreshing. Not a showpiece.
James Fischer –
nice medium-light body, stony