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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 Gewurztraminer that might just change a few hearts and minds about the grape. In the wrong hands, Gewurztraminer 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 Gewurztraminer is the perfect pairing for South-east Asian cuisine or anything with a bit of spice to it. Though it is fermented dry, it maintains a softness with notes of ripe nectarine, a touch of tropical fruit, sage, and bright, fresh gardenia blossoms. 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 "Inonde" Chenin Blanc from Division is not the Washington Chenin you're imagining. These own-rooted vines have had nearly 50 years to creep through lime-silica topsoil into basalt bedrock on the Willard Farm of Yakima valley. The grapes are picked over multiple passes for a blend of freshness and flavor concentration, then pressed into a mix of steel and older barrels and fermented to dryness. The nose shows ripe tangerine, yellow flower, and marzipan and the palate is luscious yet balanced with beautiful acidity for a clean, lifted finish. Michelle DeWyngaert
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
If you are looking for a beautiful example of what a little extra skin-contact can do for a white wine like Pinot Gris, without getting too funky, look no further. This is a new experiment for Eminence Road, but the results are already very promising. The Pinot Gris is hand-harvested from the Cayuga Lake Vineyard, foot-stomped, and left to macerate for 10 days. The nose is a bouquet of white flowers spritzed with orange zest, and the palate has good structure with soft, but present tannins, and savory, salty finish. This is an excellent with creamy cheeses, and is perfectly pleasant on it's own. Serve chilled, but not ice cold. Michelle DeWyngaert
The Ghostwriter label was created when Kenny Likitprakong took over the farming at the Woodruff Vineyard and Aptos Creek, and the project names implies that these are wines that will speak for themselves, without the ego of the "author" getting in the way. This is balanced, finessed version of Santa Cruz Chardonnay. The 2017 vintage of Ghostwriter came mostly from the Woodruff Vineyard, a dry-farmed hillside planted in 1978. At under 13% ABV, Kenny has captured the California sunshine without being overwrought by it. The nose has a pleasant herbal quality, like fresh sage, mixed with lemon cream, yellow apple, and a hint of smoke. The neutral oak barrel aging adds richness and texture without the typical baking spice notes. Try this with white fish in a lemon butter sauce, chicken dishes, or lighter cheeses! Michelle DeWyngaert
Sterling Whitted proves again that he is a winemaker to watch with this sublime 2016 Vermentino from Applegate Valley, Oregon. Whitted sources grapes from 40-year-old vines planted in red volcanic soils at 1,600ft above sea level in the historical Layne Vineyard in southern Oregon. After the fruit is pressed it spends 18 months on its lees with no battonage and only minimal sulfur at bottling. The front label looks like a scene from a Bruce Brown documentary; which at first feels like slapping a Roxy decal on a Porsche, until the second sip floods the mind with images of athletic surfers gliding on Perfect Waves. The 2016 offers vivid coastal aromas of surf and salty seashells mixed with mountain herbs and anise. The palate is creamy from the extended time on the lees and shows ripe tropical fruit that surges over a long, stony finish. This bottle will pair beautifully with a number of delicious seafood dishes, recently it awed with a boiled lobster salad with fresh tomatoes and onions. Amanda Bowman
I am not often impressed by Pinot Blanc as it is relatively neutral and typically blended with Auxerrois or other innocuous grapes, but when it's done right, for me, it's all about the texture. This 100% Pinot Blanc from Kelley Fox showcases her incredible attention to detail and desire for balance, bringing forth a rich, silky texture in the wine. The nose is delicate with fresh white flowers, lemon zest and a bit of underripe peach, and the palate has a bit more ripeness to it while still showing plenty of acidity and a lingering mineral undertone. Whole-cluster fermented in neutral oak with a complete malolactic fermentation adding to its rounded edges. The grapes are all from Freedom Hill Vineyard, which was planted in 1982 on marine sediment, which really shines on a neutral variety like Pinot Blanc. I will happily sit and contemplate this wine on its own, but it would be a lovely companion to anything you might enjoy an understated chardonnay with. Michelle DeWyngaert
This beautiful California Viognier is more reminiscent of its Rhone iteration than many other examples I've had from the sunshine state. Blended from two vineyards, Cedarville on decomposed granite, and the famed Sumu Kaw vineyard on volcanic soils. They don't usually make a varietal Viognier at La Clarine Farms, but the 2018 vintage was so good it spoke for itself. Everything you want from this grape on the nose, a field of fresh white and yellow flowers, soft herbs, and a perfectly balanced acidity on the palate with a waxy, but not oily texture. Michelle DeWyngaert
California Sauvignon Blanc has a reputation for being either overly ripe or overly oaked, but in the hands of the Maître de Chai winemakers and with 50-year-old vines, it can show remarkable restraint and complexity. The Herron Vineyard in Sonoma Valley was planted in 1969 by an enthusiastic teenager from Oaxaca, Rudy Rodriguez, and has been farmed organically ever since by Rudy's family and Phyllis and Wynne Herron, the current owners. The soils are never tilled and only occasionally mowed to maintain the health of the soil and intricate micro-biome of the vineyard. Today the vines are super low-yielding creating concentrated, flavorful Sauvignon Blanc. The nose displays a mix of wet stone, nectarine, lime, and a touch of lemongrass. On the palate, the wine shows ripe pear and pink grapefruit with plenty of acidity, but with softened, rounded edges owing to the neutral barrel fermentation and élevage. Michelle DeWyngaert
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
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
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.
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
Revik Wine Co. is the passion project of two married couples who released their first vintage this past summer. This is a fantastic Sauvignon Blanc that positions itself at the forefront of a new wave of dynamic, elegantly structured, complex Sauvignon Blancs coming from the West Coast. Made with fruit sourced from the Saphi Vineyard in Coombsville (Revik winemaker Phil Holbrook's dry-farmed home vineyard), this wine was aged in both stainless steel and neutral oak, with 8 months on the lees. Unfined and unfiltered, and fermented with native yeast, this wine has great depth and a long linear texture, with subtle, muted citrus fruit wrapped in a chrysalis of finely spun woolen notes. Peach fuzz and melon rind absorb into zippy acidity. The subtle degrees of shading are spectacular and the finish feels like forever. 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
This Chardonnay is sourced from the Coastview Vineyard, which must be one of the most extraordinary vineyards to see anywhere, at the top of a peak in the Gabilan Mountains, situated 2,400 feet above sea level, on a dirt track it took seven years to cut. From this height, the ocean is visible over the Santa Cruz Mountains to the west. Thin topsoil here overlays decomposed limestone and granite. Father-son vineyard managers John and Parker use a huge herd of sheep instead of machine mowers in this rugged terrain, and winemaker Alex Pomerantz uses this fruit to make an incredible Chardonnay that isn't quite like anything I've tasted. Whole cluster pressed before being put into neutral barrel to ferment and age for five months before being racked and put in tank for another five months. Lean and aromatically expressive, this is a very pure and pretty wine, not without richness, but more angular in structure, which should allow it to benefit from some time in the cellar. 12.5% alcohol by volume, and bottled unfined, unfiltered, and with no sulfur added. 294 cases produced. Andrew Farquhar
For Nathan Kandler, winemaker at Thomas Fogarty, Portola Springs is the most extreme of their Santa Cruz Chardonnay vineyards, with its very steep slopes and cool marine air influence. The Chardonnay grapes ripen very slowly and yields are frustratingly low. Portola Springs has a characteristic lemon drop and verbena with flavors of lemon oil, sea spray, and dried thyme. Pair with roasted cauilflower or chicken. Jonas Mendoza