We love white wine, and we take it seriously. It's harder to make than red-less forgiving-and it is incredibly gratif...Read more...
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Food Pairings for Matthiasson Red Bordeaux Blend Napa Valley
We love white wine, and we take it seriously. It's harder to make than red-less forgiving-and it is incredibly gratifying when it turns out well, as it did this year. The 2006 White Wine has a complex nose, ranging from floral notes through to pineapple, green apple, grapefruit, and toasted nuts and spices. It fills the mouth yet has a crisp and refreshing minerality. The finish lasts for several minutes. It's a white wine that can accompany salad or steak. The blend is based on Sauvignon blanc, but is inspired by the wines of Friuli, Italy. It has 15 percent Ribolla Gialla for tannin and exotic spices, 8 percent Tokai friulano for floral complexity, and 4 percent Semillon for weight and depth. It was fermented and aged in 50% new Boutes barrels, sur lees and never racked. PRICE LIST Product Size Price 2006 Matthiasson - Napa Valley White Wine 750 ml $35.00 The VIneyards The Sauvignon blanc comes from Ryans Vineyard, which sits on a streak of gravel in the center of the valley floor. It is right in the path of the daily wind current that pulls up through the valley from the San Francisco Bay up to Calistoga. California native grasses are planted under the vines to compete for moisture and nutrients and encourage the roots to forage down deep in the gravelly soil. The strong Sauvignon Blanc ("white savage") vines work hard to make intense flavors, and the cool breezy afternoons and evenings preserve the intense acidity. The Ribolla gialla and Tokai friulano is from Elsa's Vineyard, in the mouth of the Dry Creek canyon. Ribolla gialla is a 13th century variety from the Collio region of Italy and Slovenia. It is the indigenous grape of Friuli, and it is a passion that we share with our friends George and Elsa Vare, who introduced us to the variety. This is the only Ribolla that we know of in California, and grown here the wine has the Friulian character of toasted nuts and pure minerality, but in a pouch of California spun gold.
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