This gets our wackiest New World wine of the season award. From the same vineyard that Arnot-Roberts sources their Trousseau comes this Alvarelhao, or Brancellao in Spain. Fermented whole cluster in open-top puncheons with native yeasts and no sulfur added until bottling, this is beautifully strange with lifted aromas of stemmy red fruits, citrus, iron, and herbs. The palate is medium bodied, focused, and spicy, with a bitter (in a good way) finish that reminds me of amaro. Fairly priced, delicious, and intriguing. What more could we want from a California wine? Serve cool and enjoy with wide range of tapas. cb
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