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Some people don't know what to do when a great opportunity is given to them and some do. Jason Driscoll is of the latter. Jason's path to winemaking was a circuitous one. He majored in politics at Pepperdine University, then did a 360 and joined the CIA. Okay, he went to the CIA as in the Culinary Institute of America.
Not that he was good or anything, but he did land a job with Thomas Keller at Bouchon in Napa. Keller has been named the best American chef for a few decades. It was a dream job, but the work was a nightmare. Even when you love what you do, spending all day and all night doing it is another matter.
So, Jason took a job working in the cellar of Hunnicutt winery in Napa. Making wine is a lot like being a chef and a lot of people are good at both. One thing lead to another and Jason was offered to farm and make wine off of the Burkett Vineyard, whose Sauvignon Blanc is considered one of the best in California.
He jumped at the opportunity and we get the rewards. There's this "tongue jerk" reaction to the words Napa Valley. It's usually followed by Cabernet Sauvignon. But, there's another Sauvignon that is just as great and It happens to be white.
This classic has everything beautiful about the grape. There's the typical tropical essences followed by stone fruit, lime and fresh herbs. And then there's that citrusy finish that would elevate a seafood pasta to new heights.