High Point Winery was born out of a partnership between winemaker Vincent Arroyo and winemaker Matthew Moye. The focus of High Point is to create small high quality lots from locally grown fruit. Located in the quaint town of Calistoga, High Point began production in 2010 with the debut of its Sauvignon Blanc.
Formed by ancient volcanic eruptions, sculpted by tectonic forces and erosion – the craggy rocks on the eastern edge of Napa Valley preserve the violent record of the valley’s birth. From the Chimney Rocks near Stags’ Leap through Rutherford and Oakville to the High Rocks in Calistoga, they preside majestically over the distinctive wine appellations that mark the Napa Valley. At High Point we are devoted to producing outstanding wines inspired by the natural elements that surround us.
2015 High Point Sauvignon Blanc, Napa Valley
Brilliant and light gold color, this Sauvignon Blanc offers bright aromas of stone fruit, pear, fresh grapefruit and lemon citrus. The inviting nose leads to a quenching palate with flavors of citrus and white peach. We recommend serving this wine chilled.
The 2015 growing season started with early bud break followed by a cool spring and moderate summer temperatures. Late summer heatwaves created one of the shortest growing seasons to date, causing fruit to be picked early and harvest to end in September. Because of the warmer than usual weather, fruit clusters were smaller in size, with good concentration and flavor.
Production: 99 cases
2017 High Point Sauvignon Blanc, Napa Valley
The fresh aromas of tropical fruit, guava, and lemon zest give the wine a beautiful bouquet. The citric flavors give good acidity. Add to that the slight mineral aspects and you get a very nice balanced wine. A creamy lemonesque style finish with a slight hint of oak rounds out this wine quite nicely. We recommend serving this wine chilled.
The 2017 growing season started with much needed winter rains, resulting in a later than usual bud break. Warm spring and summer temperatures, followed by a late summer heat wave resulted in an early harvest. These conditions allowed fruit to develop good flavors and well balanced crisp acidity.
Walking into the Vincent Arroyo Winery, one gets the sense that it has been here forever. Is it just the comfortable atmosphere of a big barn full of oak wine barrels that lends to the sense of permanence? Vincent Arroyo, himself, may feel like he has been here forever, as well. He left behind a career as a mechanical engineer in the Silicon Valley during the early 70’s and headed to Calistoga, at the northern tip of the Napa Valley. He felt much more at home close to the land, being able to see and taste the fruits of his labors.
The purchase of the 23 acres of the Greenwood Ranch property in 1974 began the evolution of what is seen today, 85 acres cultivating 9 different wine grape varietals. Vince has always been a farmer at heart, taking care of the land to produce the best that it can. He began to transform the Greenwood Ranch by ripping out existing prune trees and unhealthy vines and planting new vineyards. For many years, he did it all alone, the tractor work, cellar work and a one-man sales force. Originally he made just a few hundred cases of his favorites, Petite Sirah and Cabernet, selling the majority of the grape tonnage to other Napa wineries. Today, he produces over 8,000 cases of seven different varietals.
Vincent Arroyo now has help in the winery and vineyards, but the daily operations of the winery are still truly a family affair. Both Vince’s daughter, Adrian, and son- in- law, Matt, work full time at the winery. While Matt can usually be found in the cellar tending to the wines, Adrian’s primary role is overseeing the daily operations of both the winery and tasting room. However, Vince still does quite a bit of work himself. You may catch him on the tractor or down with the barrels, always , wanting to have a hand in what goes on around the winery that he grew. In fact, it is hard to keep him away from the barrels, with a wine thief in hand, when inquisitive customers stop by for a sample!
Vincent Arroyo’s winemaking style is the embodiment of his philosophy about his land. Take what you have, and do the best you can with it. Each wine at the winery is hand-crafted, starting from before the grapes are harvested. Vince decides how the grapes from each vineyard will be vinified, when they will be picked, how they will be crushed, what fermentation regimes they will undergo (pumpovers, extended macerations, pressings), and finally, what percentage of French or American barrels, new or old barrels to maximize the optimum flavors of the wine during the barrel-aging process.
The wines produced at the Vincent Arroyo Winery have put a star on many Napa Valley maps as a place that shouldn’t be missed. His signature wine, still Petite Sirah, has become so popular that it often sells out before it is bottled every year. Once you have tasted the wines, you’ll know why. The winery also makes a Chardonnay, Cabernet Sauvignon, Merlot, Sangiovese, Zinfandel and several red blends.
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I tried the 2015 tonight chilled. It is a beautiful golden color. While I love wine I usually detest the smell of it, but this wine smells wonderful with just a hint of fruit. It tastes amazing. It is rather dry with different flavors hitting one after the other. First a little tart then one fruit (maybe pear) then another (perhaps lime or lemon) and finally a kind of a dusky taste. I apologize for not knowing the proper terms to use. Such a novice…tsk tsk
Recommended approach to this wine: Don’t chill it. Open it and then let it breath for 2 to 2 ½ hours for it to be drinkable. It is a 14.8% ABV Sauvignon Blanc.
Before tasting the wine, I chilled it for about 2 hours in the refrigerator. I tasted this wine with a friend and her husband on Sunday.
In the glass, the wine is light honey colored. I did not notice any smell, bouquet, or aroma from the wine after initial opening and pour. My first taste of it was not favorable, I did not like the way the wine tasted. It tasted very closed, not what I was expecting. For a chilled Sauvignon Blanc, it was not neither crisp nor bright. My friend echoed my sentiment about the wine.
After the initial pour and taste, we tried the Sauvignon Blanc with food. The menu consisted of poached salmon on the grill, with minced garlic and thyme, on the side we had sautéed Romano green beans with garlic, and baby red potatoes with butter. The still chilled Sauvignon Blanc did not pair well with our menu. My taste impression did not change, still closed.
After about 45 minutes, we figured out why, we think, the wine tasted the way it does. It was due to its too alcohol content, 14.8% ABV. It held the wine back.
Only after letting the wine sit in our glasses and breathe for about 2 to 2 ½ hours that it became drinkable. We did not notice any new nuance to the wine after that time.
I’ve heard whites can benefit from decanting a bit especially for the alcohol effect to soften. I guess that’s the case here, which makes sense with 14.8 ABV. Would it maybe be best to decant this for an hour at room temp, then put in fridge for 15-20?
I’ve noticed more experienced wineauxs are more put off by excessive alcohol.
My first Lab rat review… Sorry it’s late but I knew I would have limited time and access to my phone and to drink the wine this week while on vacation. I had to laugh when the bottle showed up Saturday unknown and I was about to leave for a week of relaxation and wine drinking in South Texas and Fredericksburg.
Well, I decided the best thing was to take it one of my good friends, the owner of Calais winery, and share it with him and my wife to get an idea… Especially since whites aren’t my biggest favorite.
So here’s what we came up with concerning the 2017 version.
Wine was served cold around 40-45 after being in a fridge overnight and then transferred to a cooler bag with ice
We popped errrr unscrewed the cap and…
Color was nice and light, crisp clean look.
The initial smell had aromas of sweet stone fruit, slight floral notes.
Crisp and drier than expected on the palate. Nice acidity that mellowed slightly as it warmed. More acid than other Sauvignon Blancs I’ve had. Floral, bright taste. No stone fruit in flavor, though I had expected it from the aroma. Crisp finish, not heavy or buttery. Will pair nicely with a cheese plate, or salmon nicely.
Hope that helps someone. Not our style but a good easy drinker. It was mentioned this wine Needs food (which we had none of) and is not a porch wine.