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You've been invited to the wedding of a former flame, and you decide to attend, albeit with some reluctance, until you rationalize that it's the flame who's getting married; you won't be acquiring any more baggage than what you arrived with. Off to one side, somewhat shy but very attractive, is a fellow guest, most intriguing; exotic moccasins, sandalwood beads, a peach-colored vest. You're curious, you press forward and introduce yourself, the interesting guest replies, "Pleased to meet you, I'm Pinot Blanc", and together you slide over to the hors d'oeuvres table, wine glasses in hand, for some scallop ceviche... "...and you're a geologist..." and the conversation continues...
Our featured recipe pairing is Basil & Prosciutto-Wrapped Scallops with Citrus Beurre-Blanc.
Case production: 756
Price: $18 per bottle, $194.40 per case. Wine Club Price: $14.40 per bottle, $172.80 per case.
Please
click here for printable winemaking and tasting notes.
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Right off the bat you get a faceful of fresh Meyer lemon underscored by a slate-y mineralness, and enhanced by a subtle wildflower aroma. While more citrus in the nose, you find more stone-fruit on the palate, showing nectarine peach melon characteristics, all framed with a crisp texture and bright acidity. Just under two acres of vines, grown organically, are the source for this wine. Fermentation in stainless steel without malolactic preserves the fresh essence of the grapes themselves.
When we tried this wine, we found it had really different character, in terms of pairing with food. So we decided to showcase its contrasting aspects with Seared Halibut & Grilled Pork Tenderloin. Think of the first portion as the Yin aspect, with the pork and chile sauce as the Yan.
Case Production: 264
Price: $28 per bottle $302.40 per case. Wine Club
Price: $22.40 per bottle, $268.80 per case.
Available from the winery only.
Please
click here for printable winemaking and tasting notes.
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