Awards & Reviews

2012 SETA

4 Stars – “A lightly oaky, supple blend that is medium rich, full bodied, and long and complex on the palate. It is balanced and persistent, and tastes of peach, honeydew melon, candied lemon, walnut, and spicy oak. Long finish.”  – RESTAURANT WINE® Issues #155, #156 & #157

2009 SETA

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“Pale straw-gold. Aromas of melon, mint and minerals lifted by a whiff of orange peel. Fresh and substantial, with stone and tropical fruit flavors complemented by a hint of toasty barrel. With time in the glass, though, this rather fat white blend showed increasing alcoholic warmth (in spite of the fact that the alcohol on the label is a moderate 13.5%).”
Stephen Tanzer’s International Wine Cellar, May/June 2011, Download Review

90 POINTS – “Seta (silk) a 60/40 semillon and sauvignon blend is a signature white at Signorello that is built around smooth ‘silky textures’ mixed with gooseberry, grapefruit and figgy, honey notes. The attack is rich and dry with passion fruit, mineral, nutty, apple skin flavours. Love the finesse and intensity and the wines ability to work with food.”
www.gismondionwine.com,
August 2012, Download Review

2008 SETA

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92 POINTS – “A very fine wine that strikes just the right balance in a white Bordeaux-style wine. It’s fruity in the California style, with ripe citrus, apple and peach flavors.
The richness is balanced with zesty acidity, and there’s a dry, steely minerality that makes it particularly savory.”
S.H, Wine Enthusiast, June 2010, Download Review

4 STARS – “Excellent blend: supple, full bodied, and complex; a richly flavored wine, with a long finish, tasting of honey, baked pear, lemon grass, toast, and spicy oak.
60% Semillon, 40% Sauvignon Blanc”. – Restaurant Wine, Issues #135 & #136, Download Review

90 POINTS – “Vanilla, spicy, fig, gooseberry, grapefruit, honey, lees, passion fruit, grassy aromas. Rich, dry, round, full palate but slightly austere and warm. Grapefruit, honey, lees, spicy, vanilla, passion fruit, mineral, nutty, apple skin flavours. Good finesse and intensity but an austere style with concentration made for food.”
Gismondi on Wine, Anthony Gismondi, December 2010, Download Review

“This is an attractive, flavorful, deep White to consume for the next 8-13 years. The succulent 2008 reveals minerals, sweet apple, and hints of honey scents, It is delicious with a medium-bodied,
lusciously driven mouthful of complex white juices and fruit, with nothing out of place. There is more finesse rather than texture and volumptuousness.”
Alan Duran’s Periodic Review of Wine, March 16, 2010, Download Review

2007 SETA

90 POINTS – “One of California’s most intriguing white Bordeaux-inspired blends is Signorello’s 2007 Seta, a combination of 60% Semillon and 40% Sauvignon Blanc. Complex aromas of lemon blossom, orange peel, and honeyed citrus emerge from this medium to full-bodied, dry white. It could easily be inserted as a ringer in a blind tasting of top-class white Bordeaux. Consume it over the next 2-3 years.” - Robert Parker, The Wine Advocate, Issue 180, 12-31-08

4 STARS – “An excellent blend: it is supple and complex, full bodied, and well balanced, with a long finish, tasting of pear, melon, peach, lemon grass, vanilla, and oak. 60% Semillon, 40% Sauvignon Blanc.” - Restaurant Wine, Ronn Wiegand, Issue # 128

91 POINTS, #68 of top 100 wines for 2009 Canadian Wine Awards – “Very much in the style of Graves, this blend of 60 per cent semillon and 40 per cent sauvignon blanc definitely lives up to the name Seta, which means silk in Italian. Rich and robust, Seta has a lushness about it that just excites the palate. Citrus, banana, vanilla tones, tropical fruits, and a beautiful core of floral and mineral grace both the nose and the palate. Good balance throughout, and a finish that can be counted in minutes. About 600 cases available, drink now through 2015.”
Anthony Gismondi, Wine Access, December 2009/January 2010

91 POINTS – “Nettle, floral, spicy, grassy, nectarine, passion fruit, slate, green apple skin aromas with a touch of lees and vanilla. Ripe, round, rich but elegant and creamy palate. Dry with lots of vanilla cream, melon, passion fruit, melon, grapefruit, nettle, lemon, cooked gooseberry with a touch of guava on the finish. Good finesse in a ripe but slightly austere style.”
- Anthony Gismondi, Gismondi on Wine

91 POINTS – “Inspired by Haut Brion Blanc, 60% Semillon and 40% Semillon, barrel fermented, with just 20% new wood. Delicate and elegant, with fine oak integration and ripe but fresh stone fruit, orange peel and orange blossom. The palate is silky, as the name of the cuvee suggests (seta is Italian for silk), with nicely balanced acid-alcohol and long finish. A very fine wine with unusual finesse.” - John Szabo, Wine Access, May 16, 2009

91 POINTS- “Very much in the style of Graves, this blend of 60 percent Semillon and 40 percent sauvignon blanc definitely lives up to the name Seta, which means silk in Italian. Rich and robust, Seta has a lushness about it that just excites the palate. Citrus, banana, vanilla tones, tropical fruits, and a beautiful core of floral and mineral grave both the nose and the palate. Good balance throughout and a finish that can be counted in minutes. About 600 cases available drink now through 2015. - W.A., Wine Access, February / March 2009

“The 2007 Seta, Estate, Napa Valley, is a blend of 60% Semillon and 40% Sauvignon Blanc. Both varieties were barrel fermented and aged for ten months in French Oak, 26% new, before blending. A soft, fairly rich nose of apple, lemon, pear and oak continues onto the palate with the addition of spice. The medium-broad, medium-long finish has persistent and increasing spice and a creamy note at the very front. Well Balanced, structured, and integrated.” - Colorado Wine News, Harold Baer, January – March
2009 issue

(One of) Napa’s Top 10 Wines – “One of California’s most intriguing white Bordeaux-inspired blends is Signorello’s 2007 Seta, a combination of 60% Semillon and 40%
Sauvignon Blanc. Complex aromas of lemon blossom, orange peel, and honeyed citrus emerge from this medium to full-bodied, dry white.” - Flying Adventures Magazine, July/August 2008 issue, see full review

2006 SETA

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93 POINTS, #46 of top 100 wines of 2008
“Signorello was a pioneer of producing white Meritage-style wines modeled after the Graves region of Bordeaux.
This ’06, a blend of Semillon and Sauvignon Blanc, is very rich. It has the creamy textural weight of Chardonnay, yet the flavor profile is of lime pie,
figs, green melons and nectarines. A great success and a value at this price.” – S.H., Wine Enthusiast, December 31, 2008

91 POINTS – “The Seta (silk in Italian) model is Bordeaux Blanc, specifically Haut Brion. The blend is a silky mix of 60/40 semillon/sauvignon blanc and it delivers on the palate. A consistent performer its mix of nectarine skin and minerality on the nose with bits of lime rind and passion fruit. On the palate it’s oh so elegant with bright citrus fruit flavours and as always finely balanced in the finish. Very fine indeed.”
Gismondi on Wine, 2008-11-16

2005 SETA

92 POINTS – “White Bordeaux-style blends are not as common from New World producers as they once were,
owing largely to the strong popularity of Sauvignon Blanc as a stand-alone varietal. So when I find an exceptional ‘Bordeaux blanc’ blend such as
Signorello’s beautifully balanced Seta (60 percent Semillon, 40 percent Sauvignon Blanc) I scratch my head in wonder that more wineries aren’t going down this path.
Signorello’s ’05 Seta delivers juicy aromas of peach and passion fruit, with a spicy element derived from barrel fermentation and aging. The wood notes are nicely
integrated rather than overwhelming, and the underlying structure suggests this is a Napa Valley white wine that could blossom with additional cellar age up to about 10 years.”
Robert Whitley, WineReviewOnline.com, June 26, 2007

“The 2005 Seta, Napa Valley is a blend of 60% semillon and 40% sauyignon blanc was barrel fermented
and aged in sur lie in French
oak, 26% new, for ten months. It opens
with bright aromas of floral and baked
lychee before a round, smoothly textured
and very spicy palate of baked
lychee and baked red apple with a sweer
note. It finishes long and medium-broad.
Well balanced, structured, and
integrated. Tasty.” – Colorado Wine News, April – June 2007

2004 SETA

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“Always a sophisticated dry white wine, this year’s Semillon-Sauvignon Blanc blend is rich and complex. It has citrus rind, nectarine, peach and white pepper flavors, while barrel fermentation and sir lie aging add even richer, creamier notes.”

Wine Enthusiast, November, 2006

4 Stars – “A supple, full bodied blend, that has evident richness, light oak character, and apple, lemon, and toast aromas/flavors. Medium long finish. 60% Semillon, 40% SB. 602 cases.” [2006-07] – Restaurant Wine, Issue #113

90/100 POINTS – “Seta has become one of the most consistent white wines we see from California . The ’04 has an oily lime rind entry with honey, passion fruit and spicy fig aromas. On the palate it’s dry and elegant with figgy grapefruit, honey, mineral, vanilla flavours. Stylish white wine you can lay down another year or two with no problem. The blend is 60/40 sémillon /sauvignon blanc. There’s better oak management here and less oak as Ray Signorello continues to fine-tune this gem.” – Gismondi on Wine

2003 SETA

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90 POINTS – “A barrel-fermented blend of Semillon and Sauvignon Blanc, this is a great wine to drink with almost anything. It’s stylishly dry and crisp with acids, with a creamy texture framing subtle flavors of lime, gooseberry and dried herbs.” – S.H., Wine Enthusiast Magazine, June 2006

90/100 POINTS – “Signorello Seta 2003, Napa Valley, California, United States This wine has become consistently reliable over the years. look for honey, vanilla, spicy fig, buttery, citrus, dry lees and mineral aromas. Dry, round, elegant style but rich with buttery fig, grapefruit, green melon, honey, vanilla and spicy lees flavours. A bit young at this point to be sipping but it does have fine concentration. It will definitely repay another year or two of bottle ageing in the cellar.” – Gismondi On Wine

2002 SETA

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Named Wine Enthusiast’s “BEST 100 WINES OF THE YEAR” 2004

92 POINTS – “This fabulous blend of Semillon and Sauvignon Blanc approaches a great white Bordeaux in complexity and sheer deliciousness. There’s a lushness and intricacy to the texture beyond the ripe peach, lemongrass, fig and buttercream flavors. The result is balanced, elegant and harmonious, with great finesse. One of the best wines of its type in recent vintages.” – S.H., Wine Enthusiast Magazine, August 2004

“A blend of 60% Semillon and 40% Sauvignon Blanc, Ray Signorello continues to do a superb job with this Haut-Brion-Blanc imitator. Complex aromas of smoke, sealing wax, melon, and assorted white fruits jump from the glass of this medium-bodied, seriously-endowed effort. With excellent texture as well as length, it should be consumed over the next two years.” – The Wine Advocate, Closing Date: 2-28-05, Issue #157

2001 SETA

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91 POINTS – “The complex, French-styled 2001 Seta, a blend of 60% Semillon and 40% Sauvignon Blanc (1,042 cases), is reminiscent of a big, white Graves such as Laville-Haut-Brion and Haut-Brion-Blanc A light gold color accompanies aromas of lanolin, candle wax, orange rind, and lemon zest. Full-bodied, rich, and dense, this impressive offering should drink well for 3-4 years.” – Robert M. Parker Jr’s The Wine Advocate,12-23-03; Issue 150

91/100 POINTS – “This barrel fermented 60/40 sémillon/sauvignon blend is ‘silky’ smooth on the palate living up to its Italian moniker ‘Seta.’ Spicy melon notes with nectarine skin and citrus rind undertones. Juicy rich fresh and creamy this is a delicious drop of wine and should be on every wine list in the city. Serious and sophisticated.” – Gismondi on Wine

Best Imports of the Year 2004 – “This brought the house down at a spring tasting, with its big parade of Semillon and Sauvignon Blanc flavours. Most Signorello wines cost upward of $50, so this one – lush and rich and brilliant – is actually something of a bargin, and a good introduction to this high-end Napa Valley label.” – Uncorked, Jurgen Gothe

2000 SETA

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91 POINTS -“One of the top Sauvignon Blanc/Semillon blends made in northern California is Signorello’s 850-case cuvèe called SETA, and the 2000 is the finest I have yet tasted. A blend of 60% Semillon and 40% Sauvignon Blanc, all barrel-fermented, and half put through malolactic fermentation, it reveals an Haut-Brion-Blanc-like nose as well as flavors. Waxy honeyed citrus and figs, with considerable body and glycerin characterize this gorgeous white. It should drink well for 4-5 years. Moreover, it’s available for a song.” – Robert M. Parker Jr’s The Wine Advocate, 8-31-02; Issue 142

1999 SETA

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90 Points ExceptionalBeverage Testing Institute – 2000

 
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