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Star winemaker Paul Hobbs lends an assist
with this fantastically zesty Napa Valley
What You Need To Know
The Laird family got its start in Napa
Valley grape growing in part thanks to Robert Mondavi, who
helped Ken Laird turn his prune orchard into a vineyard in 1970.
Today the Laird’s primary business is growing and crushing
grapes: They own or lease 40 vineyards throughout Napa and
operate a custom-crush winery facility used by some of the
valley’s best-known boutique winemakers. In 1999, Ken Laird gave
Paul Hobbs the pick of his fruit and asked him to create a series
of small-lot cuvées under the family name. This unoaked
Sauvignon Blanc comes from Napa’s Oakville district, where
warmer temperatures yield riper grapes. It’s juicy and refreshing.
Bright lemon-lime and
green apple aromas.
Snappy, tart melon
and lemon-lime flavors
are fruity and fresh.
Zesty shellfish and