Made from 100 percent Bacchus, a white grape developed in Germany in 1933 by crossing a Sylvaner-Riesling cross with Müller-Thurgau. Although developed for cool regions, this fruit was grown in the Mokelumne Glen Vineyard in Lodi, California. It spent three days with skin contact and was vinified in stainless tank. Only two barrels (about 45 cases) were produced.
The wine’s aromas of bruised apple and apple blossoms make it seem like a somewhat flowery, dry hard cider. The body has nice structure and satiny extract, and feels curiously big compared to the demure nose. The fruit notes are, again, apple-y, and the finish is slightly bitter. An enigma.
14% abv | $25 (sample)