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This wine comes from the Luchsinger Vineyard in the Clear Lake AVA in Lake County. Though considerably less well-known, Lake County is the fourth of the counties that make up the North Coast wine country. It is located to the east of Mendocino and Sonoma and directly north of Napa. The main feature of this area is Clear Lake, the largest natural lake wholly located within California, and the oldest freshwater lake in the nation. The lake, at 1,300 feet, is at quite a high altitude, making for cold nights. A blend of 80% Touriga Nacional and 20% Tinta Cão, a less famous grape from the Douro. Whole-cluster, foot-trod, and kept on the skins for 24 hours, this is a beautiful, bright, classic rosé with finely-grained tannins and a nice spicy bite disguising a nice earthy chassis beneath. Andrew Farquhar
55% Zinfandel blended with Carignane, Petite Sirah, Mourvedre, Alicante Bouschet, Grenache, Syrah, Barbera and a touch of whites for aromatics from old vine plantings (up to 100 years old) around Sonoma County, fermented with native yeasts in stainless steel and raised in a nice bit of French oak for a bold, bright-fruited, silky, and satisfying wine that is unbeatable at this price.
Broadside is a project of very talented winemaker Chris Brock. The Cabernet is fermented with wild yeasts and aged in barrels, 10% of which are new. The resultant wine is remarkably fresh and full bodied with an interesting spicy character and plenty of bright, tangy dark fruit.
Sourced from dry-farmed Valdiguie vines that are over 90 years-old in the organic certified Rosewood Vineyard in the Redwood Valley of Mendocino. A fine crunchy mousse with great acidity and the character of a handful of wild berries or the underbrush they were gathered from, this is a wonderful, deeply-hued rosé from one of our favorite winemakers. At only 11% this is a fantastic bubbly for the summer, and as Pét-Nats go has enough pop and fizz to be used in a celebratory fashion. Andrew Farquhar
This wine is from the Green Valley of Solano County, located just over the Vaca mountains from Napa. This wine comes from two vineyards, the Frei Vineyard and the Wirth Ranch Vineyard, both of which are dry-farmed and have average vine ages over 65 years. This style of wine was formerly known as Napa Gamay, and for good reason; the taste is reminiscent of Beaujolais with medium tannin and great energy, though more purple in color and with darker fruit. Vineyards are dry-farmed and have an average vine age of sixty years. Partial carbonic maceration gives the wine a light and lifted character. Pair with pork chops, veal, branzino, or carnitas tacos. Andrew Farquhar
From the folks who run Hobo Wine Co., here we have the delicious new vintage of one of our favorite inexpensive Cabernets from California! Tart blackberry and ripe cassis mix with herbal hints and wildflower on the nose while broadly gracing the firm, rich, powerfully tannic palate. Sourced from many lesser known but sustainably or organically farmed vineyards throughout Sonoma county. Aged for nine months in neutral oak barrels. Andrew Farquhar
This cuvée is 52% old-vine Carignan, 40% Syrah, 5% Cabernet Sauvignon, and 3% Semillon. Whole cluster pressed and foot-trod, this a gorgeous and deep-structured wine with notes of blue fruit and plum, with delicate violet aromatics coming from the white grapes. Notes of crushed black pepper and game on the palate form an overall elegant package, with some smoky, meaty, dense funky notes at its core. Carignan becomes more dense and structured as the vines get older, and this is quite a powerful wine. 120 cases produced. Andrew Farquhar
Cooper Mountain Vineyards started in 1978 when Dr. Robert Gross and his wife, Corrine, planted the first Pinot Noir and Chardonnay vines in the unique soils of Cooper Mountain in the Chehalem Mountains of Oregon's Willamette Valley. Today, the estate has more than 100 acres dedicated to organic and biodynamic farming and winemaking. This Pinot Noir is refreshing and ripe, with brambly raspberry and cherry fruit, baking spice, and earthy flavors.
50% Cabernet Sauvignong and 50% Merlot, this Bordeaux Blend tastes like anything but. From old vines planted on a thin loam over broken shale, this wine is brimming in electric acidity, with the stone fruit character on the nose becoming a pleasant surprise of tangerine and blood orange on the palate. It is rare to have a red wine with citric fruit character, but this is one. This wine is almost Italianate in style, and would pair excellently with red pasta sauces, but also has the oomph to stand up to lamb or a more delicate cut of beef. The Elizabeth Vineyard, sustainably farmed, is located on the east side of Seneca Lake. Andrew Farquhar
This 100% Pinot Noir was foot stomped and then added whole cluster to one ton bins for spontaneous fermentation. The grapes received once daily punchdowns for 8 days before being bucketed into the half-ton bladder press. Settled juice was pumped into old French oak barrels to finish fermentation which continued into June of 2018. In September the wine was racked off its lees and gravity bottled by hand without fining or filtration. This is a beautiful Pinot Noir, bursting with fine ripe cherry fruit that mixes with notes of herbs, spice, and a little sandalwood character. This is one of the most complete and dynamic Pinot Noirs I've had from the Finger Lakes. Andrew Farquhar
This refreshing and bright Pinot Noir from star California winemaker Kenny Likitprakong is sourced predominantly from the Arroyo Seco AVA, in other words, Steinbeck country. Native yeast fermentation and spontaneous malo are followed by nine months on the lees with occasional batonnage in used French oak barrels. Bright red fruit and elegant texture make for a fine, refreshing wine that lingers pleasantly on the palate. Andrew Farquhar
Natural fermentation from a new Gamay experiment winemaker Kenny Likitprakong is overseeing in the Arroyo Seco AVA, this is a beautiful, elegant, decidedly fresh red-fruited rosé. A very short maceration makes this light in tannin and color. Bottled in green glass, which is made from much higher levels of recycled product and has a considerably smaller carbon footprint. Andrew Farquhar
This wine has a ton of great minerality and character, with amazing funky notes and crackling acidity. This wine really begs for pairing with food, and would work great in a wide range of situations. Whole cluster fermentation brings a seething yet delicate tannic grip to the affair, with black pepper notes and leafy humus on the palate bringing an autumnal character to the fore that makes it perfect for this time of year. Twelve months are spent in used French oak barrels followed by bottling with only 18 ppm sulfur. 130 cases produced. Andrew Farquhar
This Cabernet is sourced from a single block of the Bates Ranch Vineyard located above 1000 feet on the eastern flank of Mt. Madonna at the very southern extremity of the Santa Cruz Mountains AVA. Farmed exclusively by winemaker Kenny Likitprakong, this dry-farmed block was planted in 1973 by local wine legends Val and Dexter Ahlgren. As with much of the Cabernet from this region, the emphasis is on structural tension. Not quite as histrionically robust or extracted as Cabernet from other parts of California, this wine has some muted cassis scarved in layers of dusty tannin and spice. This is a style of Cabernet that would have been much easier to find in these hills back in the 1970s. 207 cases produced, with shorter extraction time, 10% whole cluster fermentation, and 25% new oak. Andrew Farquhar
This Cabernet Franc is sourced from the organically-farmed Cedar Crest Vineyard at 3,000 feet on the slopes of Lassen Peak, California's only active volcano, in Tehama County in the far north. Virtually unheard of, this mountain has the possibility of being California's Mt. Etna. The main difference is it is in a much cooler climate region, and Cabernet Franc is better suited here. This wine is made using native yeast fermentation, élevage in neutral French oak, and minimal sulfur at bottling. This wine has classic Cabernet Franc character, but with a little volcanic twist: black pepper, violets, a bit of graphite and some stony aromas are found on the nose, while the palate is a touch darker fruited than a lot of Cabernet Franc, with some plum skin, a little touch of coffee, and a bit of snuffed candle. The long, pleasing finish ends in a wisp of gunsmoke. Decanting for half an hour really brings the fruit out. Only 52 cases produced! Andrew Farquhar
Harrington is a fantastic urban winery based in the Mission in San Francisco, founded on the principles of low intervention winemaking, old vineyards, and obscure varietal wines. Corvina, the main grape used in the production of Valpolicella and Amarone, is rarely vinified by itself, and also extraordinarily rare in the New World. This one is native yeast fermented, fermented in stainless steel, aged in neutral French oak and 75 gallon stainless steel for 6 months before bottling with minimal sulfur. Very light in tannin but full of loads of energy, this is a great slightly-chillable red with a gorgeous watermelon aroma that is followed by a surprisingly dry, elegant, red-fruited palate. Fantastic as an aperitif with brie or cured meats, or on its own! Andrew Farquhar
David Hirsch founded his vineyard in 1980 on the windswept Sonoma Coast, and is widely considered the region's eminence grise. Farming, living, and vinifying out on the wild coast above Fort Ross, his San Andres Fault Pinot Noir is considered the flagship wine of this estate winemaker, sourced from 23 of Hirsch's 61 separate vineyard blocks perched just above the fogline. This is perhaps the most iconic Sonoma Coast Pinot, with fine redcurrant and delicate cherry fruit enumerated within extraordinarily linear silken tannins. The structural architecture is written in heroic alexandrine verse, with undercurrents of bramble, redwood-needle, wet stone, and snuffed candle-wick. Serve with duck, roast pork, Dungeness crab, or turkey in mole poblano. Andrew Farquhar
Made from a blend of Syrah, Mourvèdre, and Counoise, this is a surprisingly intense, herbal rosé from one of our favorite producers in California. Hank Beckmeyer works in the Sierra Nevada Foothills, off the beaten wine-world path. Tart minerality, intense herbal notes, wineberries, fresh raspberries and a little canteloupe and grapefruit pith on the finish make for a wine that is both juicy and refreshing but also tart, and seething with focused energy. The perfect level of intensity for a next-level summer rosé. Vegan, unfined, unfiltered, and organically farmed! Andrew Farquhar
Sean sources this fantastic, bright, easy-drinking Pinot Noir from vineyards throughout the Central Coast. Destemmed, with three days of cold soak in stainless steel before fermentation begins. Bright red fruit and soft tannins mix with fine acidity and a little vanilla from some oak to make a bright and juicy, lifted vinous experience! Drink with a slight chill. Andrew Farquhar
From one of the most historic vineyards situated in the highest reaches of the Santa Cruz Mountains, featuring panoramic views of Silicon Valley, Mount Eden's 2014 Cabernet Sauvignon is one of the most tightly-structured and elegant wines coming from California. The mature vines, planted in 1979 and 1984 from budwood sourced in the 1890s from Château Margaux, this wine has extraordinary depth, moving through scintillating layers of blackberry, bramble, graphite, and cedar, all dusted with the Central Coast's ever-present aroma of bay laurel. Large, robust, and tannic, but with strong, broad-shouldered fruit singing through, this is a fantastic wine to have now with steak after a couple hours' decant or as a gift for a serious collector who can put it away for 10-30 years. Andrew Farquhar
Richard Luftig, one of New York's best sommeliers, has made a Cabernet known for phenomenal quality and price: Pied a Terre Cabernet! Always one of our best-selling American reds, 2015 is a deep, ripe, and focused vintage for Pied a Terre. This is a fantastic Cabernet Sauvignon that has classic California character but more structure and reserve than a lot of riper wine. The tannic structure is tightly woven, with fine acid backbone and lush cassis, blackberry, and slightly redder berry fruit. This is a California Cabernet meant to be consumed with food, and will pear excellently with New York strip steak, pork loin, or coq au vin. Andrew Farquhar
A mellow peach color in the glass, this rose is a little softer than Rootdown's other offerings, but it exhibits much of the herbal, mineral, and tea-like aspects associated with this grape. Trousseau planted in 2004 is gently foot-trod upon arrival in the winery, followed by spontaneous fermentation and cold-stabilization. Herbal, with fine green-apple fruit and a smudge of earthiness, this light and elegant rose is a great food wine. I had with hummus, tabouleh, foule, and baba ghanouj, with which it went famously. These magnums are incredible party bottles in addition to being exclusive on the east coast to Chambers Street Wines! Andrew Farquhar
Napa winemaker George Vare fell in love with Ribolla Gialla on a trip through Friuli-Venezia Giulia in the early 90's. He took cuttings from Josko Gravner's vineyard and planted the first Ribolla Gialla in North America in 1999, in Napa's Oak Knoll District. This wine was whole-cluster pressed, spontaneously fermented, and aged for 8 months in neutral oak. Only 8 barrels were made of what I believe to be Arnot-Roberts's smallest production wine. Elegant and ethereal, with fine slightly-floral, slightly-oily minerality and a delicate underbrush character, this wine is fantastic after a brief decant, but will improve for up to ten years in the bottle. Serve with a simple Italian pasta with slivered almonds, apricots, and garlic tossed in olive oil with Parmesan. Andrew Farquhar
Kate Norris and Tom Monroe of Division sourced this year's Chardonnay from a blend of several vineyards in the Willamette Valley including two biodynamic, dry-farmed sites (Cooper Mountain Hill and Johan Vineyards). The wine expresses the warmth the 2015 vintage, with rich lemon curd, ripe peach, and tropical fruit flavors, woven through with lemony acidity. Jonas Mendoza
The Quaker Run Vineyard, planted in 1999, is located on the eastern flank of the Blue Ridge Mountains, nearly touching Shenandoah National Park. This Chardonnay's spontaneous fermentation lasted for nearly 11 months and then rested on the lees for an additional seven months. Big, round, and extraordinarily texturally dense, this wine has fine leesy, yeasty, bready character that is elegantly interpolated through the fine white peach and meyer lemon fruit core. This is a big classic Chardonnay, though it has fine acid structure that adds to a long, slightly funky, lingering finish. Andrew Farquhar
Petit Manseng is an obscure grape that hails from Jurançon in Gascony in France's deep southwest. Best known for producing sweet wines from this tiny region, there is a growing consensus that it is capable of producing fantastic dry white wines as well. When I first was tasting with Early Mountain and they said they had a Petit Manseng, I thought that was very strange, but they said in no uncertain terms they believe it to be the future of wine in Virginia. Why is this? Petit Manseng makes wines of fantastic acidity in the warmest, humid region in France. Petit Manseng's thick skins make it resistant to rot and fungus, and allow it to thrive in Virginia. A match made in heaven, this is a beautiful, elegant, well-structured, refreshing white, with zippy acidity and beautiful aromas of ripe peach and apricot. Enjoy as an apéritif, with fried chicken & biscuits, or Virginia country ham. Andrew Farquhar
In addition to perfectly elegant, age-worthy reds, Steve Edmunds produces one of California's lightest, purest white wines from Vermentino and Grenache Blanc. Heart of Gold exudes fresh white florals, mineral water, and tingly orchard fruit aromas; flavors are bright and defined, graceful and deeply mineral, with gentle rays of citrus pith and crisp pear, golden apple, and yellow peach. Acidity is abundant and well-integated. AR
Eminence Road is one of the most consistent producers of high quality wines in the Finger Lakes. This Riesling is from vines planted in loam over shale and limestone, sourced from the eastern bank of Seneca Lake. This is big and structured with a crystalline brilliance on the palate that is breathtaking. A wine of precision, this will age gracefully for 5-10 years, and is designed to complement the offerings of the country table. Andrew uses very little sulfur in the converted hillside cow barn. Bottled unfined and unfiltered. Andrew Farquhar
Disclaimer: this is not made from apples (but it is fantastic). Raphael Lyon, the man behind Enlightenment Wines, had been crafting some serious mead in Clintondale, NY for some time before he moved his operation to a small space in the Bushwick neighborhood of Brooklyn, NY. Made from wildflower honey and fermented to dryness, it sounds like something you may have had before, but Lyon’s process is anything but the norm. The wildflower honey is allowed to spontaneously ferment in used red wine barrels sourced from local wineries, with no SO2 added at any time, and is aged in barrel for one year before bottling. Though Raphael doesn’t advertise it, Nought is a single barrel release and will have subtle differences depending on what kind of honey is used (and where the honey is from) as well as other variances in the winemaking process. All of his meads are bottled unfined and unfiltered. Nought is heady on the nose with blossom, toasted coconut, honey-roasted walnut, red berry fruits, and bergamot. It is quite round on the palate with ample acidity and a vinous quality not found in many other meads. It finishes bone-dry with apricot, pineapple stalk, and a hint of orange peel. This is a seriously exciting foray into mead. Thanks, Raphael! Tim Gagnon
This dry Muscat is from the Suisun Valley, and it's the first year Folk Machine has bottled a Muscat. 100% Muscat Canelli (Muscat Blanc à Petit Grains), this was fermented in stainless steel. This dry wine has gorgeous floral, peachy, white grape juice aromas, but on the palate is a well-built, finely structured dry wine. There is a breadth of palate that makes it excellent for sipping cold in the sunshine.
The 2017 Sauvignon Blanc is primarily from one small parcel in Contra Costa County. Laura wanted to lend a bit more material to the wine so she did a staggered pick in a neighboring vineyard to supplement. Her goal was to find a style for Sauvignon Blanc that was not overtly tropical or citrusy. We think she did a great job! It's balanced, textured, and fresh. Drink with a chill, but perhaps not too cold, as there's nice weight to this Sauvignon Blanc that may be missed at ice cold temps. Eben Lillie
This is a Chardonnay containing great, lustrous depths. The color of yellow topaz, this wine displays incredible concentration of fruit and earth, with dense lemon and pear character surrounded by white flower, honeysuckle, and a dusty, riverbed quality that is truly remarkable. A touch of nuttiness can be found in the back palate, and the wine displays an extraordinarily long finish with a kaleidoscopic array of aftereffects. The dialogue between clear acid structure and dense weight feels iconic. Right now, this wine responds well to air, with an aroma that continues to bloom over the course of several hours, yet I feel that this wine is truly meant for the cellar, where it will continue to grow and change for the next twenty to thirty years. Andrew Farquhar
Ovum is an exciting, predominantly Riesling-based project from winemakers John and Ksenija House from Southern Oregon, based out of the Rogue Valley. The Rogue Valley is in fact made up of the valleys of three separate rivers which are, from West to East: the Illinois River, the Applegate River, and Bear Creek. The Bear Creek Valley is the warmest and driest place in the state of Oregon, whereas the Illinois River Valley, from which this Riesling is sourced, is the coolest and wettest region in the state. Grown in serpentine soils, very rare for viticulture due to its hardness and poor nutrient retention, this is a powerful Riesling with loads of electric acidity and an incredible funky floral character: lime flower, sap, and dense crystalline citric fruit meld together in an amazing, expressive wine. Andrew Farquhar
This is a 100% Chardonnay sourced from two different parcels of younger vines, one planted in sandy, stony soils, the other in red clay rich with iron. Spontaneous fermentation and aging in a combination of neutral barriques and demi-muid. This is an expressive cold-weather Chardonnay, which walks the line between tartness and richness. Subtle notes of creamy sweet spices with a dash of mint play with a touch of lemon and unripe pear on the nose, while the palate is broad and textured, though with a fine vein of acidity. On the palate, the minerality comes to the fore, making this a fantastic food wine. 390 cases produced. Andrew Farquhar
This Riesling is from vines planted right next to Lake Ontario in sandy soils. Spontaneous fermentation occurs in a combination of stainless steel tank and foudre before being racked into concrete tanks for elévage. This is a very funky, terroir expressive Riesling, with lots of dense, funky notes of pollen, silt, and an earthy, orchid floral character. On the palate a nice note of lemon curd comes through, with fantastic, razor-sharp acidity. Would benefit from a little decanting. This wine has excellent structure, which will pair well with food. Not only does this ache for freshwater fish, it is a natural pairing for more strongly flavored cruciferous vegetables such as broccoli, asparagus, or brussels sprouts. Andrew Farquhar
Francois Morissette is one of the most creative and uncompromising producers making wine in Canada. His Irrévérence Blanc is a new cuvée exploring skin contact aromatic white grapes. 64% Riesling, 22% Chardonnay, and 14% Gewurztraminer, each of these grapes was fermented separately and using very different methods. The Riesling was fermented in stainless steel, the Chardonnay was fermented in concrete and spent 6 months in foudre, and the Gewurztraminer was fermented on the skins in qvevri for six months. After blending, another three months were spent in foudre before the wine was bottled unfined and unfiltered. The Gewurztraminer marks its territory with light, delicate tannins and a distinct but not overbearing floral aroma, and the Riesling gives fantastic citric energy and tension. The Chardonnay insinuates itself more subtly, lending a certain breadth of texture, a structural elegance, and ephemeral wisps of orchard fruits to the long finish. This is a perfect aperitif wine that is taking the wine bars of Toronto by storm. Andrew Farquhar
J. Lohr fans will adore this barrel fermented Chardonnay from Lodi's historic Peirano Estate. The grapes are hand-harvested in two phases - once in August for acidity and again a month later for ripeness and full-fruited flavor. Notes of creamy lemon, ripe apricot, sweet pineapple, rich vanilla, and creme brulee combine with bright acidity for an oaky but balanced California Chardonnay. Think of this as an upgrade from J. Lohr at the same price! AR
Sourced from estate fruit and organically farmed vineyards in the Green Valley sub-AVA of Russian River. Elegantly textured, with stylish apple and pear fruit mixing with a hint of salinity and crushed oyster shells, this is a perfect companion for heavier seafood dishes, particularly anything involving lobster. Whole cluster pressed and aged for 11 months in 25% new French barrique. What impresses me most about this Chardonnay is its reserve. Medium-bodied, the oak shows itself more in its textural integration than on the palate. 450 cases produced. Andrew Farquhar
Precedent is the label of Nathan Kandler, longtime winegrower at Thomas Fogarty in the Santa Cruz Mountains, a renowned destination for Pinot Noir and Chardonnay. Precedent illustrates Kandler's versatility and curiosity and has introduced us to some truly unique California vineyard sites. Wirz Vineyard is home to 60+ year-old dry farmed, head-trained Riesling on decomposed granite over limestone in the Gabilan mountains. We usually have an off-dry Riesling on the table, but I'm happy to go in a drier direction in this case...concentrated, gleaming apricot, citrus rind, and tropical fruit is laced with gritty, long minerality and backed by supple texture and acidic tension. Terrific with herbed root vegetables and citrus glazed poultry or fish and anything peppery or spicy. Ariana Rolich
This bright, fresh, sunny sauvignon blanc is a classic Mendocino style, sourced from the Gibson and McFadden vineyards. Bright citrus fruit and pleasant herbal characteristics meld with spring grassland on the palate, reminiscent of a Sancerre but a touch softer and with more rounded fruit. A nice subtle floral character is interlaced throughout nose, palate, and finish. Andrew Farquhar
This fantastic Chardonnay is from the Freedom Hill vineyard located in the foothills of the coastal range 10 miles southwest of Salem. The soil here is well-drained silty clay loam. Whole cluster pressed and barrel fermented, this wine was aged sur lie for 11 months in neutral oak before bottling. Broad and magisterial, but with great energy, this is a beautiful Chardonnay, with peach aromas and a touch of more tropical character. The sur lie aging gives it a marvelous roundness on the palate that sublimates the brighter fruit character into something lush and restrained. The retention of such energy in this wine makes it a great Chardonnay for summer, and would pair well with cold summer soups, fish, or bruschetta. While it's drinking marvelously now, this wine will improve for up to half a decade if cellared. Andrew Farquhar
Sourced from the oldest Riesling vines along the banks of Seneca Lake, planted in 1972 on the warmer eastern bank of the lake. Seneca is the deepest of the Finger Lakes, which allows it to moderate the temperature along its banks more than the other lakes. Cayuga, to its west, while having a larger surface area, is much shallower, and you can tell along its muggy banks during the summer. This is a beautiful textured Riesling with fine balance, great acidity, ripe citrus and apple fruit, and just a tiny hint of residual sugar. This is a steal for the price, and one of the best deals I've ever seen coming from New York State. While this will pair well with food, I think this is an ideal summer aperitif. Organic practice in the vineyard, awaiting certification, and low sulfur in the winery. Andrew Farquhar
Stolpman's Roussanne vineyards have an amazing advantage that makes us believe Roussanne from Santa Barbara will become a well-known style in the future. As many know, Santa Barbara is one of the coolest regions in California, though it is also the southernmost. After the break in the Coastal Range that lets in all the cold air from the Pacific, the Transverse Ranges funnel the fog in towards Ballard Canyon and it dissipates earlier in the day and the maritime influence is mitigated, yet still the air is cold. Being at 34 degrees latitude south allows the skin of the grapes to tan in the long hours of the sun, giving them the rust color, or 'Rousse', for which they have been named. In July, the vineyard team pulls leaves away from the bunches, and they rotate the grapes 180 degrees to give an even tan. This extra sun does not lower acidity too much, due to the cold nights and limestone soils. These aspects come together to produce a wine of massive structure, with a broad, intense palate and high acidity, that nonetheless gives us beautiful citric character and lush white fruits. This is a white wine for pairing with heavier dishes like lobster, pork loin, or even a beef braise. Andrew Farquhar
Portola Springs Vineyard is a consistent standout in the excellent range of Thomas Fogarty Chardonnays. 2012 has riper, sunnier fruit tone than the austere 2011, without sacrificing any of Portola Springs' cool mineral core and impressive, driving acidity, owing to the low-yielding, late-ripening, nearly 40-year-old vines planted on basalt and shale. Complex and rich enough to handle poultry and pork dishes, with refreshing energy to compliment seafood and veggies. Ariana Rolich
The original vineyard planted by Mr. Wiemer himself, this wine is from a parcel farmed biodynamically. Cold spontaneous fermentation takes place over the course of months. 65% of the grapes picked two weeks late allow for this wine's beautiful mellow sweetness. 20% fermented in 1000L Hungarian barrels. This is an extraordinarily pretty wine, with delicate, expressive acidic structure laid over with a number of layers of beautiful fruit. Notes of peach, Meyer lemon, and white flowers all mesh together in harmonious accord. Pair with Peking duck, fresh fruit, or blue cheese. Andrew Farquhar
This is the estate's flagship wine, and perhaps the type species for Finger Lakes Riesling as a whole. All estate fruit from vineyards that have had no herbicides since 2004; spontaneous fermentation in stainless steel takes place over the course of 7+ months. Slightly off-dry, with notes of spring blossoms, a little citrus character, almost a hint of lime. Beautifully structured and with a kind of roundness that is very satisfying. A classic New York Riesling, slightly fuller-bodied than a Mosel Riesling, but still with loads of acidity and just a touch of sweetness make this an easily quaffable wine that pairs with a wide range of foods such as bratwurst, oysters, or mango salsa. Andrew Farquhar