For the wine snob: 2021 was a very warm year with relatively low yields and an early harvest. The grapes were cold soaked for 48 hours and fermented in small, 1 ton tanks. Aging occurred in large, neutral French Oak barrels and bottled unfined and unfiltered.
For the rest of us: GSM is a blend of Grenache, Syrah and Mourvedre. Round, with earth and spicy notes including cardamon. Notes of elephant heart plum as well.
For the wine snob: A blend of 70% skin contact Pinot Blanc and 30% Chardonnay. Harvested in September, the Pinot Blanc clusters were destemmed and whole berry fermented on the skins for 7 days; the Chardonnay was whole cluster pressed and fermented with spontaneous yeast in stainless steel. The resulting blend is delicate in color and texture, this wine is an experience.
For the rest of us: Orange blossom, mango and citrus on the nose with a palate of juicy pear, lemon zest and almonds. It pairs well with cheesy dishes, such as mac & cheese.
For the wine snob: 100% Pinot Noir. The grapes were sourced from dry farmed vineyards in the Umpqua Valley as well as fruit from the Willamette Valley. After hand-harvesting, the grapes underwent vinification in open top concrete fermenters with 22% whole cluster. The wine was aged 12 months in oak, with 25% in New French oak barrels.
For the rest of us: Notes of crushed raspberry, black cherry and vanilla. Silky mouthfeel with a rich lingering finish of cherry and baking spice.
For the wine snob: A blend of 15% Pinot Noir, 20% Regent and 30% Merlot, all grown at Burnt Hill Farm in Montgomery County, and 35% Chambourcin grown at 78 Acres Farm in Washington County. Hand-harvested, the saignée from each varietal was blended in tank, co-fermented at cool temperatures to preserve the delicate aromas and a lively acidity. Aged in stainless steel, this wine is bright and vibrant.
For the rest of us: Aromas of white cherry, raspberry and spring flowers in bloom. Strawberry, white peach and acai berry on the palate. It pairs well with lemon roasted chicken.
For the wine snob: During a very dry winter the vines were given two long, deep irrigations that provided the water needed to set a good crop. Despite a July heat spike, harvest unfolded in ideal conditions. The wine shows the exotic spice typical of the vineyard and the freshness of firm acidity. Fifteen months in oak has brought these elements into balance.
For the rest of us: Medium body with exquisite acidity and balance. Loaded with bright, juicy fruits. Bing cherry, raspberry liqueur, strawberry and pepper on the palate. Exceptional length on the finish.
For the wine snob: A blend of 50% Mourvedre, 25% Grenache and 25% Cinsault. The vineyard is known for limestone pebbles in brown clay with blue limestone bedrock. The wine was aged for 6-8 months in stainless steel tanks and is certified organic.
For the rest of us: Pale salmon-flesh color; delicate aroma-zest of red grapefruit and lemon; exotic, spicy character. Great plenitude of flavors including passion fruit, and a beautiful minerally freshness which comes from the limestone soil.
For the wine snob: A blend of 85% Mourvedre, 10% Grenache and 5% Cinsault. The alcohol content of 13.5% is low for a sun-kissed Mourvèdre- and Grenache-based blend, but the terroir here allows the grapes to ripen fully with less sugar accumulation than in more inland areas. For all its gracefulness and light touch, this wine is still packed with nuance, with a sturdy backbone that will allow it to keep drinking wonderfully for decades. Certified organic.
For the rest of us: Aromas of mulberries, Mediterranean herbs, earth and baking spices. Medium to- full-bodied with fine tannins. Structured with a fruity and creamy center-palate and a peppery finish.
For the wine snob: After being raised in stainless steel for 10 months, wine spends 3 months in demi-muid barrels. The winemaker utilizes organic practices, but is not certified.
For the rest of us: Unlike the lean, stern, and notoriously austere Chablis of yore, this release from Domaine Costal is generous, fleshy, and discreetly tropical, as if someone had planted pineapples in the Arctic. All its richness of flavor is then funneled down to a pinpoint focus on the snappy finish. The palate is left with a flinty note akin to gun smoke lingering after a shot.
