Salvestrin 3-way Round-up – Review

Nose: Rose hips, vanilla bean, slight hint of cantelope and maple syrup, grilled peaches and apple skin with home-made whip-cream.
Taste: cream-covered peaches and melon that have been drizzled with maple syrup with afternotes of the typical “sauv-grass” (as I like to call it) but it’s really kept in check by the creaminess. This is not at all a typical over-the-top, grassy sauv blanc and I like it. Excellent vibrancy from the acidity really help tighten up the finish – in a good way. I’d easily pick this wine with a ton of lighter dishes which may include chicken, turkey, sea bass, trout and shellfish.

Salvestrin was started in 1994 by Ed Salvestrin – a man who’s family immigrated to the USA from Itay in the early 1920’s. His passion for winemaking and the greater Napa area helped fuel what the winery has turned into this day – producing top-quality, true-to-the-varital wines that showcases hiw family’s estate terrior.

While his cab is on the higher-end of the price scale, there’s something rather exceptional in regards to quality to all three of the wines I tasted here. Undoubtably, you might be able to find cheaper wines out there, few I’ve had from this region “bring it” like this do when considering his local competition.

2007 Sauvignon Blanc – W.E.P. Rating: 100%

Technical Data:

  • Compisition: 100% Sauvignon Blanc
  • Production: 900 Cases
  • Cooperage: 100% Stainless fermentation then aged in a comination of 70% stainless and 30% French Oak for 6 months
  • Alcohol: 14.2%
  • Price: $22.00

Nose: Rose hips, vanilla bean, slight hint of cantelope and maple syrup, grilled peaches and apple skin with home-made whip-cream.

Taste: cream-covered peaches and melon that have been drizzled with maple syrup with afternotes of the typical “sauv-grass” (as I like to call it) but it’s really kept in check by the creaminess. This is not at all a typical over-the-top, grassy sauv blanc and I like it. Excellent vibrancy from the acidity really help tighten up the finish – in a good way. I’d easily pick this wine with a ton of lighter dishes which may include chicken, turkey, sea bass, trout and shellfish.

2006 Retaggio – W.E.P. Rating: 90%

Technical Data:

  • Composition: 45% Sangiovese, 35% Merlot, 15% Cab, 5% Petite Sirah
  • Alcohol: 14.8%
  • Harvest Date: September 2006
  • Cooperage: 75% Fernch, 25% American – 25% New Oak
  • Time in Oak: 18 months
  • Price: $34.00

Nose: Nice cherry-cola action on the nose up front with hints of cedar-box, apple stems, cocoa and leather.

Taste: A nicely complex, fruit-foward wine which shows a very nice tannin structure as its backhone. This wine has a very nice mouth-feel, good acidity which is balanced very well with the oak and fruit. A no-brainer pasta wine which would also be great with veal or even lamb. On the palate I get loads of black plaum, blackberry, cherry and a burnt caramel on the finish.

2005 Cabernet Sauvignon – W.E.P. Rating: 90%

Technical Data:

  • Composition: 97% Cab, 3% Merlot
  • Vineyard: Salvestrin Estate
  • Cooperage: 75% French, 20% American, 5% Hungarian, 50% new oak.
  • Time in Oak: 23 months
  • Harvest: September 25-Oct. 14th
  • Alcohol: 14.8%
  • Production: 1925 cases
  • Price: $58.00

Nose: Black cherries, pomagranate, cherry-flavored luden’s, some medicine cabinet action, cacise, chocolate, vanilla and a hint of cedar box.

Taste: White pepper-laced black fruits along with a healthy dose of cedar chips is very prevelant on the attack. Excellent tannins which seem to be almost carmel coated – the finish is very nice, structured, has some cherry cola action, not too hot and lasts for hours. This is an exceptional cab that does a great job showcasing the grape that California can do so well.

Winery Website: www.salvestrinwinery.com