Sine Qua Non’s story is a bit of a fairy tale with an “only in California” backdrop. It goes like this. Manfred Krank...Read more...
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Food Pairings for Sine Qua Non Rose the Pontiff
Sine Qua Non’s story is a bit of a fairy tale with an “only in California” backdrop. It goes like this. Manfred Krankl (Austrian-born, like the state’s Governor), was a managing partner at one of Los Angeles’ most fashionable restaurants, La Campanile. The restaurant became famed for its wonderful bread to the extent that people would go there just to buy some bread to take home. hen people started asking where the house wine came from. The answer was: he made it himself. It was in fact in partnership with the Coppo brothers in Piedmont, a blend of Barbera, Cabernet Sauvignon and Freisa. Everyone wanted some. It became clear to Manfred and his wife Elaine, whom he had met at La Campanile, that in winemaking they had found something they loved more than restaurant management. They retired from the restaurant and the weekend hobby became the day job, at which Manfred and Elaine directed all their obsessive perfectionism and turned it into the phenomenon it now is. Sine Qua Non have made a big name for themselves in an astonishingly short space of time (their first proper vintage was in 1992). A definition of their house style would have to include words like lush, intense, decadent, rich, and pure. Available in minuscule quantities, the wines are in many ways rather like Manfred himself, flamboyant, intense, and mad bordering on genius. They made what they described as “an itty bitty amount” of this. It is made from 47% Grenache , 31% Syrah, and 22% Roussanne. “As always, this is no simple quaffer, no slouch, no mere summer tooty-fruity. Although technically a rosé, it is really much more like a red wine, quite complex and just very delicious. I very much urge you not to miss out.” Manfred Krankl.
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