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A really lovely bottling of California sunshine, this Chardonnay from Bacchus is fruit-forward, buttery and easy drinking. Enjoy with roast chicken or creamy pasta dishes. Bacchus is a project from winemaker and wine director David Gordon who set out to create high quality wines at a great value that showcased the best of California vineyards. I'm not saying you should sneak this into a movie theatre to make the perfect pairing for popcorn, but I'm also not *not* saying that..Michelle DeWyngaert
This is a Gewürztraminer that might just change a few hearts and minds about the grape. In the wrong hands, Gewürztraminer can become cloying and overpowering with the scent of Grandma's potpourri, but this wine from Kenny Likitprakong shows some serious restraint. Sourced entirely from the Rancho Llegado vineyard in Monterey County, the frequent cool winds of the area maintain the much needed acidity to balance this wine. Banyan was designed by Kenny and his father with their Thai heritage in mind, and as such this Gewürztraminer is the perfect pairing for South-east Asian cuisine or anything with a bit of spice to it. Though it is fermented nearly dry, it maintains a softness with notes of ripe nectarine, a touch of tropical fruit, sage, and bright, fresh gardenia blossoms. Michelle DeWyngaert
A bright, frothy, Finger Lakes pet-nat! Bloomer Creek is proof that organic farming and natural wine-making really is possible in the Finger Lakes! This sparkling Riesling is bottled with a bit of juice from the 2020 slow-fermenting outdoor cask of Riesling as the 'liquer de tirage' and then released without disgorging leaving the wine with a hazy golden glow. Slightly off-dry giving it notes of juicy, slightly over-ripe nectarine drizzled with honey with plenty of acidity to keep it perfectly refreshing!
This is one of the finest expressions of Chenin Blanc that I have tried this year. This is a single vineyard bottling from the Union School Vineyard in the southern Willamette Valley, picked with just a touch of botrytis, fermented to dryness and aged in neutral puncheons and then bottle with just a small addition of SO2. The team at Bow & Arrow have consistently made the case that Loire Valley grapes thrive in the Oregon, and this is a perfect example. On the nose are notes of bruised apricot, baked lemon, stone, clay, and roasted nuts. The palate has vibrant, classically Chenin acidity, tempered by ripe and bruised fruit notes, saffron, yellow apple, Meyer lemon, nectarine with a lingering mineral finish. Only 90 cases were made, and we managed to bring in one! Michelle DeWyngaert
Brian and Stephy Terrizzi's Broadside project focuses on sustainably farmed vineyards and minimalist winemaking (native yeasts, minimal handling, neutral oak), as well as purity of flavor and varietal expression.Their Central Coast Chardonnay is a quintessential example of their wine growing and winemaking philosophy; a bright and creamy Chardonnay with ripe lemon and peach flavors and a saline minerality. The wine is fermented in tanks, then aged in 75% steel and 25% oak barrels, left on the lees and stirred regularly for a creamier feel on the palate.
There's a quality that seems to run through all of the Broc Cellars wine; I like to call it "sunniness", as though Chris Brock is literally capturing California sun and bottling it. The 'Amore Bianco' is 100% Tocai Friulano from the beautiful Fox Hill Vineyard in Mendocino, a haven of Italian grape varieties, which sits on rocky sandstone and quartz. The grapes are fermented on the skins in a combination of sandstone jars and steel tanks, then pressed into neutral French oak where it ages for eight months before bottling unfiltered. This wine really does taste of Italy by way of California. All of the tell-tale signs of great Italian white with an herbaceous quality and slightly bitter finish, but with brighter, riper fruit. On the nose is grapefruit, lemon oil, tarragon, basil, and sea salt. The palate is juicy is slightly textured, a squeeze of lemon juice, almond skins, and herbaceous, almost vegetal savoriness. As the label suggests, this is a great option for those hard to pair vegetables like artichoke and asparagus! Michelle DeWyngaert
Clos Electrique is the organic and dry-farmed estate vineyard for Cameron Winery. As one of the warmer sites in the Red Hills of Dundee, the grapes are picked earlier to maintain a balance of ripeness and acidity. For their Chardonnay from this vineyard, the wines are meant to emulate the richness of Meursault. This vintage is described by the winemakers with notes of "notes of honeysuckle, creme Anglaise, lemon curd, marzipan and orange blossom. The palate mirrors the nose along with unctuous mouth feel resulting from 2 years contact with the yeast lies prior to bottling."
The Trout Gulch Vineyard in Santa Cruz is the southern-most site used by Ceritas. A mere 3.5 miles from the ocean with sandy, marine-sediment based soils, this Chardonnay is the most expressive of the the salty maritime air. The vines were planted in 1980 at an elevation of 750ft above sea-level with well draining soils and a cooler average temperature than surrounding appellations . This keeps the grapes from here concentrated with an abundance of acidity.
We are always excited when this beautiful Columbia Valley Chenin Blanc comes back in stock! The 'L'Isle Verte" comes from 45+ year old, own-rooted vines on the Willard Farms which sits on a fascinating mix of volcanic and basalt bedrock with quartz, lime silica, and glacial sedimentary topsoil which give the wine beautiful minerality.
Edmunds St. John continues to produce some of the most consistentl, high-quality California wine on the market. This tasty white blend of ~55% Vermentino and 45% Grenache Blanc is a testament to that. The fruit is from the Fenaughty Vineyard, previously an orchard, which sits at 2800ft elevation in the Sierra Foothills on the North edge of Carson Ridge. This vintage had a bit of slow start due to a very cold winter and a very wet spring, but in the end the quality of the fruit was great, albeit with lower yields. The juice was fermented in stainless steel and brought to a low temperature to discourage malo in order to maintain its bright acidity.
The wines from Eminence Road get better and better each year, and this year's Lamb's Quarter Chardonnay is no exception. As these wines are made with very little intervention, there is a real sense of rusticity from the barn they're made in, and the limestone and loam soil the vines are grown in show prominently on the palate. For this bottling, the grapes are destemmed and allowed the macerate for two days on the skins before fermenting in stainless steel tanks. The wine spends 22 months on the lees, and then bottled by hand, unfined and unfiltered. On the nose are notes of crisp yellow apple, fresh cider, clean linens, and chalk. The palate is bright, with yellow and green apples, Meyer lemon, and crushed rock on the finish giving it a lovely bit of texture. Michelle DeWyngaert
The St. Crimson is a dry mead made from pressed black currants and NY state honey fermented with indigenous yeasts and then aged for a year in oak barrels. A beautiful deep ruby color, the nose is mix of cassis, raspberry, hibiscus, bruised herbs, and a whiff of something gamey. The palate is dry with juicy brambly fruits and a savory finish. This is delightful on its own on a cool fall evening, but also works well in cocktails, as the float on a NY Sour or in a spritz. Michelle DeWyngaert
This vintage of the La Clarine Viognier is a mixture of fruit from the granitic Cedarville Vineyard, and the volcanic Sumu Kaw Vineyard in the Sierra Foothils. The fruit is fermented together as whole clusters and then aged in tanks.
The 2017 Honeymoon is a blend of 65% Colombard and 35% Roussanne both fermented in used French oak barrels. The Colombard is sourced from the Ricetti vineyard in Mendocino, dry-farmed and certified organic, situated in the Redwood Valley AVA. The Roussanne is sourced from Contra Costa County, and is in the middle of the three year process of organic certification. This wine has a nice blend of racy qualities marked by a richness from eleven months of lees aging. A rich flaxen color in the glass, the nose has notes of melon, wool, and a touch of honey. Redolent of Chenin Blanc but a little more overtly ripe. This wine feels juicy and fleshy, which is in contradistinction to its being only 11.5% abv! 252 cases produced. Andrew Farquhar
The 'Moonstones' is 100% Chenin Blanc inspired by the wines of the Loire. The fruit comes from the limestone-rich Vista Verde Vineyard in San Beninto County, close to the coast. The juice is fermented and aged in neutral barrels and goes through natural malolactic fermentation. The winemaker describes this wine with "a heavy amplification of acid, dried flowers, and sea breeze salinity".
The makers Monument Wine Co., a new winery based in Portland, Oregon, were inspired by the wines of the Loire Valley for this bottling. More specifically a nod to whites of Cheverny (a category I have always loved) with this 50% Chardonnay, 50% Sauvignon Blanc which comes from two Applegate Valley vineyards managed by Herb Quady, the Layne Vineyard for Chardonnay, and the IronBird Vineyard for Sauvignon Blanc. This is rugged territory out in, what appears to be, middle of nowhere Oregon, with rocky granite/gravelly clay soils to feed the vines. The fruit is macerated together on the skins for one day, then gently racked into steel where it fermented and aged for nine months on the lees, bottled unfined/unfiltered with just a tiny amount of SO2. Like a great Cheverny, this wine is the best of both white wine worlds; simultaneously zippy and refreshing, and also ripe and rounded. On the nose are notes of cantaloupe, barely ripe nectarine, green pear, almond blossoms, fresh moss, and river rocks. On the palate is a a lovely richness from the ripe Chardonnay and the short time on the skins, some additional salty, cereal notes from the lees contact, and finishes with a fresh vain of acidity from the Sauvignon Blanc. Delicious and versatile as a food pairing! Michelle DeWygnaert
The wines from the Finger Lakes in upstate New York have a special place in my heart, and the Nathan K Dry Riesling is perfect example of why. This vintage comes from two sites on the West side of Lake Seneca. The grapes from the 40 year-old plot are aged in neutral barrels, while the fruit from the younger vines are kept in stainless steel. Both are aged for 10 months on the lees before being bottled unfined and gently filtered. In the glass this wine is the color of daffodils and all the aromas of springtime: soft white almond blossoms, ripe apricot, a bit of sweet herbs, wet stone, Meyer lemon zest, all with a slight drizzle of honey. The palate is vibrant and juicy bringing plenty of energy but balanced with enough weight so it does not feel the least bit sharp or thin. Enjoy this wine now, as I did, with a spicy red pepper flake, anchovy and parsley pasta, or put it in the cellar for several years and wait for those honeyed and golden notes to really come through! Michelle DeWyngaert
Situated in one of the coldest regions of Southern California, this Chardonnay from Santa Barbara County manages the perfect balance between richness and weight, with bright, mouth-watering acidity. Unlike the stereotype of California Chardonnay, the "movie-theatre butter" flavor that comes from an over-abundance of diacetyl presents as a creamy and tangy cream fraiche instead. The proximity to the Pacific Ocean and sandy soils of the vineyard give this wine it's freshness and an aroma of seashells on the nose with soft, white flowers, yellow apple skin, tarragon, and french vanilla. On the palate is an immediate rush of acidity like freshly squeezed lemon juice, followed by the rounded, creaminess of yogurt and finishes with a lingering the lingering stoniness of smooth river rocks. An excellent deal for well-made, organically farmed, food-friendly Chardonnay. Michelle DeWyngaert
The 'Dabinett Spy' is aptly named for it's blend of 25% English Dabinett bittersweet apples, and 50% Northern Spy American sharp apples, with the rest of the blend made from Rhode Island Greening sharp apples. This still cider is dry, floral, and has a bit of tannin for a softly textured finish.
An excellent, well-balanced example of California Sauvignon Blanc blended from three organically farmed vineyards in Mendocino. The fruit here is both fully ripe and surprisingly refreshing with notes of tropical fruit, pink grapefruit, and just a touch of soft, fresh herbs. This is a pleasant wine for drinking on it's own, but would be a great pairing for lighter proteins with a fruit chutney, or a vegetable quiche. Michelle DeWyngaert
The inspiration for this gorgeously textured wine is as a pairing with Santa Barbara sea urchin, a favorite of the Stolpmans. As uni has such a unique flavor and texture, it needed a wine that is simultaneously rich, and elegant. The blend is 70% Roussanne and 30% Chardonnay. The Roussanne, already a late-ripener, is picked from this coastal, windswept site the last of the varieties to ensure that each bunch has taken on it's signature golden hue. The Chardonnay is picked on the early side to act as the perfect mineral-driven counterpoint to the Roussannes fatness. Once fermented, the wine is left on the lies which is periodically stirred for additional texture and complexity. One the nose are notes of chamomile, baked apple, cured lemon, and soft moss. The palate is round, almost waxy, with a vein of bright acidity running through keeping the wine alive on the tongue, notes of ripe orchard fruit, soft, fresh herbs, salted Kerry Gold butter, and finishes with a bit of lemon pith. Decadent is the best word I can use to describe this beautiful white. Michelle DeWyngaert
Saralee Kunde is a bit of a legend in the Russian River Valley not only for her prowess in the vineyard, but also for her big heart. This parcel of Grenache Blanc in Catie's Corner Vineyard was actually specifically budded over to the variety in 2011 because of the Two Shepherds winemaker's passion for the grape. This expression is an ode to Saralee, and perhaps it is power of suggestion, but it seems to capture her joy and exuberance. The grapes are destemmed and spend about 2-4 hours on the skins, then fermented and aged in neutral barrels giving this wine soft, rounded edges. It is bottled unfined and unfiltered, but racked for clarity, and then spent several years in bottle, released this year when it was finally deemed ready. Ripe, fragrant cantaloupe and tangerine on the nose with honeysuckle and almond blossom. On the palate a bright acidity that is held within a juicy lushness, a bit of nutty hazelnut, fleur de sel, and a touch of almond skin on the finish. Michelle DeWyngaert