Source: http://drinknectar.com/2010/08/04/episode-100-v-sattui-winery/
Timestamp: 2019-04-22 00:33:29+00:00

Document:
The history of V. Sattui Winery dates back to 1885 when Italian born winemaker and baker Vittorio Sattui built a great reputation in San Francisco with St. Helena Wine Company. An expanding operation led to a new location and new name, V. Sattui Wine Company in the San Francisco Mission District. Prohibition forced the end of V. Sattui and the wine company lay dormant for 60 years. Pledged to re-establish a family legacy, Dario Sattui pursued his dreams and passions which led to the eventual re-establishment of V. Sattui on their existing property in 1975.
This story intrigues me for two reasons. First, I love the pursuit of the American dream by an Italian immigrant and the continued pursuit to re-establish that dream by the Sattui family. Second, rarely does a company celebrate 125 years. The oldest Washington Wineries are celebrating 30-35 years with Chateau St. Michelle being the grandfather at 76 years old. Congratulations to V. Sattui Winery on their longevity, rebirth, success and quality.
V. Sattui farms 230 acres of estate vineyards primarily in Napa Valley. All 45 of their wines are available only from their tasting room and through phone or internet orders. 100% self distributed, you will never see V. Sattui in stores or restaurants. Visitors to V. Sattui can enjoy a picnic on the beautiful grounds that include gardens, fountain and two story Italian themed castle. V. Sattui is Napa’s only winery to have their own extensive in-house Italian marketplace and deli that includes pasta, panini, charcuterie, dessert, bread, salad and 205 cheeses from around the world.
The Sniff: Very bright and lively honeysuckle and floral components with a hint of the traditional petroleum aroma of a Riesling. The sniff gives off the hint that the wine might be sweet.
The Sip: A wonderful full and round mouth feel that gently envelops your tongue with a hint of honey and pear. The finish leaves a slight pucker on your mouth but the bright acidity washes your palate clean leaving you ready for the next sip.
The Sniff: The bouquet is a concoction of stewed plums, tomatoes, and darker fruits with hints of gamey meat and earth.
The Sip: Terroir driven with herb, black tea, coffee bean, and dark plum flavors. All these components come together in a softer and elegant presentation that makes them enjoyable and intriguing with layers of flavor.
The Swirl: Thick, dull and dark. This wine presents itself with a muted deep purple and is solid in color all the way to the edges; about 80% opaque.
The Sniff: A shy nose with hints of dust and dark raspberry aromas. Subtle hints of dark cocoa are also present.
The Sip: A well structured Cabernet that behaves appropriately in the mouth but doesn’t dare to offend or surprise with anything. Good layers of dried dark fruits, herbs and dried tobacco. Everything about this wine says subdued and dark. A medium tannin and muted finish round out the sip.
The Score: Without anything to stand out, this wine becomes an easy to forget $35 Cabernet that would sit well at the dinner table but doesn’t seem to leave a lasting impression. Well made, but at this point in its life it is a 3/5.
Fun place to visit on a first trip to Napa. They make absolutely EVERYTHING, it seems. My first trip out there, I was wondering if anyone made anything besides Cab, Merlot, and Sauvignon Blanc.
Then can Sattui, with Zinfandels, Gamay, Pinot Noir, Riesling, even Madeira-style fortified wines.
I’m always leery of someone who does everything (where’s the specialization?), but it’s fair to say that most of V. Sattui’s wines are well-made (if not a little heavy-handed with the oak).

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