Christie Kiley on February 3, 2014 0 Comments Some wineries are noted and recognized in Napa Valley for their red wines. However, I would like to think that a many a winery can be recognized further depending on how they craft their whites. White wines can truly demonstrate and showcase the artisan-ship and creativity of a winery. White wine grapes are delicate and can be complex, some varietals are harvested early, some late. A great white wine is a combined effort of the viticulture and winemaking team to recognize when the fruit is ready to be harvested so that it may be transformed into something which represents its land, the winery and those who make it. I have been a fan of the Honig Sauvignon Blanc for a few years now and it never seems to disappoint. I am always intrigued, enlightened and pleasantly surprised. The Honig story begins in 1964, when Louis Honig purchased 68 acres in Rutherford. The vineyards were planted with Sauvignon Blanc and Cabernet Sauvignon. Originally, the fruit was not utilized for his own label, but sold to the neighboring wineries. Louis worked a many years so as to create a gathering place for his children and grandchildren. His dream was to eventually retire from his San Francisco advertising agency and make his own wine from his vineyards. Sadly, Louis Honig passed away before he could realize his dream. By 1981, the Honig family realized the dream to honor their late father and grandfather and produced just a few hundred cases of Louis Honig Sauvignon Blanc in the old tractor barn in the vineyards. The wine was an immediate success and won the Gold Medal at the Orange County Fair. From that point forward, the family decided to continue and increase the production. Thus, the Honig Vineyard & Winery was born. What was originally just a small garage-type winery, today is a family enterprise. In 1984, Louis’ grandson, Michael Honig took over vineyard management at 22. By 1989, they were making small batches of Cabernet Sauvignon and extended the business with the other family members, Steven, Stephanie and Jonathan. Successful winemaking has continued and the Honig wines can be found on a many wine list in hundreds of restaurants. Louis Honig’s dream has become a reality. The successful and dedicated promotion of the winery is thanks to Michael Honig who began the spreading the word about the family winery by trekking the streets of San Francisco, delivering and selling wine himself. His endless efforts have given him the nickname as “the James Brown of the wine industry”. About 75% of his time is spent out in the public sharing and introducing people to the family’s wines. Honig has been recognized as the leader in sustainable farming and Michael was the first to chair a California initiative and develop the “Code of Sustainable Winegrowing Practices”. In addition he pilots a program which trains Yellow Labrador puppies to detect mealy bugs on vines. Now, he sits on the board of directors of the Napa Valley Vintners Association to protect and promote the Napa Valley appellation working and leading a number of initiatives which not only benefit Honig, but all Napa Valley wineries and its community. On to the wine! If you have a standard Sauvignon Blanc you gravitate towards, it is time to be enlightened! The 2011 Sauvignon Blanc is a dry white wine style with 86% Honig Estate Sauvignon Blanc, combined with 10% Semillon and 4% Muscat also from the estate. 61% of the wine was aged in neutral oak for 6 months while the other 39% was aged in new French oak for 6 months. The result is neither your typical Sauvignon Blanc, nor Fume Blanc for that matter. It is elegant and grabs both your attention and palate. The nose is full of perfumed lemon zest with notes of spring dogwood blooms and honeysuckle. The oaky nuances enhance the aromas with a bouquet of gentle spice and vanilla. The palate is surprisingly crisp with citrusy grapefruit and lingering supple lemon acidity accentuated with the comforting oaky finish combined with the vineyards minerality. It is a truly beautiful wine. Enjoy the 2011 Honig Sauvignon Blanc with grilled salmon, a smoked chicken with thyme. For something light, just pair it with a cheese platter of semi-hard or creamy cheeses fresh fruits and toasted nuts. Sit out on your patio and enjoy! More Wine Reviews: Oakville Sauvignon Blanc 2012 from Flora Springs Winery Cakebread Cellars Red Hills 2010 Zinfandel Cape Bleue Rosé 2012 from Jean-Luc Colombo Peller Estates Cabernet Franc Icewine 2006
