Beringer Alluvium Bl 2007
The 2007 Alluvium Blanc is predominantly Sauvignon Blanc (49 percent) and Semillon (40 percent) with small amounts of Chardonnay (9 percent) and Viognier (1 percent). Laurie barrel fermented 96 percent of the Sauvignon Blanc and Semillon lots in French Nevers oak, almost half of which were new. The nutty, toasty aromas and flavors lent by the oak give a lush backdrop for its bright, refreshing citrus flavors. The wines underwent malolactic fermentation (96 percent) to bring a creaminess to the overall blend that balances the crisp acidity of the Sauvignon Blanc.
Very interesting white wine that I see compared to Caymus Conundrum but they are very different. Conundrum goes for fruit & lightness whereas Alluvium goes for complexity & depth. The nose is complex. Some oilyness, some mint, some linen ... lots of things. Flavor is initially dominated by the Viognier but then more things appear. Not for everyone but a very, very, very interesting wine.
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