Interestingly, a lot of winemakers seem to be veering toward a middle ground these days -- it’s not uncommon for a winemaker to marry some creamy, fermented-in-barrel, full-malo juice with a bit of stainless steel tank-fermented juice to produce wines that feature the best attributes of each style. I found many of the wines I sampled to be shooting for this middle ground, and there was certainly a lot to like with this group.
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Of the top-scoring wines, I preferred the elegance and purity of the Carabella and Stuhlmuller. Both exhibited excellent focus and a bit of appealing steeliness that gave the wines excellent cut and definition while exhibiting the rich fruit for which the west coast is famous.
Read all of the reviews, after the jump.