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If you're looking for the perfect place to pop the question (or just whisper sweet nothings in her ear), there's nothing more romantic than our vineyard-view terrace or on cold days, the cozy fireplace in the St. Clement house. Club members: book ahead of time and we'll make sure you have the place to yourselves.

With foodies and wine connoisseurs more interested in where their food and wine comes from, we're proud to say that at St. Clement we're true locovores. All of our grapes are grown in vineyards within a 30-mile radius of the winery.

Most people don't realize that winter is one of the best times to visit Napa Valley. Tasting rooms are quiet, roads aren't crowded and reservations are a snap. And you can always get warm next to the fireplace at St. Clement!

Danielle is a vegetarian and avid gardener who loves matching St. Clement wines with vegetarian dishes. Some of her favorites: homemade Butternut Squash Raviolis, Polenta with Gooey Goat Cheese, Pumpkin Soup or even more delicate soups such as Miso.

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2011 St. Clement Sauvignon Blanc Bale Lane Napa Valley

This Sauvignon Blanc begins with Red Delicious apple aromas followed by cantaloupe, custard and white flowers. The palate bursts with citrus and is crisp with medium acidity with lingering notes of pineapple, pink grapefruit and white confectionary flavors.

Tasting Notes
Winemaker Notes
Wine Details

2011 St. Clement Sauvignon Blanc Bale Lane Napa Valley

430407

$23.00 / Bottle

$276.00 / Case

Subtotal: $0.00

Vintage:	2011
Wine Style:	White Wine
Varietal:	Sauvignon Blanc
Appellation:	Napa Valley

The fruit for this luscious Sauvignon Blanc comes from our Bale Lane vineyard, which lies just north of the winery. Winemaker Danielle Cyrot likes to harvest the grapes at a lower sugar content to retain the acidity and freshness of this wine. The grapes were hand-picked and whole cluster pressed to preserve the wonderful exotic fruit flavors and aromas. The wine was fermented in stainless steel tanks at very cold temperatures and malolactic fermentation was inhibited. After fermentation was complete, Danielle drew off five percent of the wine into new Hungarian oak barrels for four months to impart additional complexity and a lengthy mid-palate.

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