A blend of 71 percent Kerner, 13 percent Gewürztraminer, 11 percent Riesling, and 5 percent Bacchus, grown in the Mokelumne Glen Vineyard in Lodi. Grapes were fermented for 10 days in stainless and 7 days in barrel with ambient yeast; malolactic was suppressed. The wine spend 9 months in 60 percent new French oak with regular lees stirring. Only 180 cases were produced.
The aroma is at first reminiscent of paraffin wax and plastic, but as the wine relaxes—an hour or two of air is needed—it yields pale white flowers, yellow apple skin, and diesel. The body is more about spice and fruit—here the Gewürz is prominent. There’s apple skin, nutmeg, yellow apple, birch beer, beeswax, and an odd, smoky bamboo note. Unique.
13.8% abv | $22 (sample)
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