($36; 12.8% alcohol) Hazy yellow. Musky, exotic aromas of dried lemon, orange, iodine and honeysuckle. Juicy orchard fruit and citrus flavors are given spine by tangy minerality and become spicier with air. Finishes smooth and subtly sweet, with an echo of bitter lemon. This wine, like all of the whites this year, was fermented partially in Mahle's concrete eggs.
It is remarkable that an industry essentially less than a half-century old could capture the attention of the American wine-buying public to the degree that California has. Powerful consumer interest in California wine is driven by two major factors. The more obvious reason is that California's best wines, which come from grapes grown in...
The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed... Read More »
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