FACT SHEET
90pts Wine Enthusiast
VINEYARD NOTES
On two lonely rows in Laurie’s Vineyard, the warm March caused early budbreak in spring. California’s version of Malvasia Bianca, Malvasia Bianca di Piedmont, displays Muscat-like aromas of grapey and floral spices when tasted off the vine. As soon as those flavors developed, at around 22 brix, we harvested to retain the natural acidity and create a more delicate wine, rather than a flamboyant wine that Malvasia Bianca di Piedmont tends to become. Yet the decision to pick earlier did not hinder an opus of flavors and tension, which required little work to fully express and inevitably reveal the unique qualities of Malvasia Bianca with Laurie's Vineyard terroir.
WINEMAKING NOTES
Destemmed whole berries went directly into the press. The pure juice was placed 70% into 2006 Eastern European oak and 30% into stainless steel for freshness and typicity. The lots fermented for 11-15 days to dryness. They were transferred and topped up on their lees for a 10 month aging in 55% Eastern European oak and 45% stainless steel barrels. Lees were stirred once a month, and the different lots were combined to create this darling of a wine.
TASTING NOTES
The nose is perfumed and extroverted with hints of lemongrass, green pear, Mandarin orange and a slight flinty mineral note. It is very complex and aromatic with white blossom, herbal sage essence, burnt sugar, licorice, and a candy perfume. Raw oak, spring mineral and stone wrapped around a cantaloupe rind demonstrates a type of tension. The palate is supple and round, with mouthwatering acid, but has a full, creamy body to balance. The oily mouth-feel is focused by the acidity and finishes very smoothly and lingers. This wine is harmonious and begs for food. It will age well and develop, and soften its edges over the next 4 years.
FOOD PAIRING
Versatle. Summer salad; Lemon rosemary chicken; Thai shrimp curry; Seafood korma; or grilled vegetables with cumin.
On two lonely rows in Laurie’s Vineyard, the warm March caused early budbreak in spring. California’s version of Malvasia Bianca, Malvasia Bianca di Piedmont, displays Muscat-like aromas of grapey and floral spices when tasted off the vine. As soon as those flavors developed, at around 22 brix, we harvested to retain the natural acidity and create a more delicate wine, rather than a flamboyant wine that Malvasia Bianca di Piedmont tends to become. Yet the decision to pick earlier did not hinder an opus of flavors and tension, which required little work to fully express and inevitably reveal the unique qualities of Malvasia Bianca with Laurie's Vineyard terroir.
WINEMAKING NOTES
Destemmed whole berries went directly into the press. The pure juice was placed 70% into 2006 Eastern European oak and 30% into stainless steel for freshness and typicity. The lots fermented for 11-15 days to dryness. They were transferred and topped up on their lees for a 10 month aging in 55% Eastern European oak and 45% stainless steel barrels. Lees were stirred once a month, and the different lots were combined to create this darling of a wine.
TASTING NOTES
The nose is perfumed and extroverted with hints of lemongrass, green pear, Mandarin orange and a slight flinty mineral note. It is very complex and aromatic with white blossom, herbal sage essence, burnt sugar, licorice, and a candy perfume. Raw oak, spring mineral and stone wrapped around a cantaloupe rind demonstrates a type of tension. The palate is supple and round, with mouthwatering acid, but has a full, creamy body to balance. The oily mouth-feel is focused by the acidity and finishes very smoothly and lingers. This wine is harmonious and begs for food. It will age well and develop, and soften its edges over the next 4 years.
FOOD PAIRING
Versatle. Summer salad; Lemon rosemary chicken; Thai shrimp curry; Seafood korma; or grilled vegetables with cumin.