Roussanne is such a cool grape. It offers a hell of a lot of personality if you treat it right. This is hand-picked from the Warner vineyard, the very same one Rick Kinzbrunner uses to make his Giaconda Aeolia Roussanne although I reckon this is a better wine. It’s not as overwrought. Less expensive too. Whole bunch pressed to large French oak, barrel fermented with wild yeasts and sees extended time on lees.
Poached fruits, funky grilled cheese, orange citrus and candied ginger on the nose. It’s a mouthful with plenty of body. Creaminess is juxtaposed with an innate mineral presence. Honey slides into beeswax on the palate before lemon and hints of celery, pepper and herbs see it out. Dense production values but fun to tease apart. Love it. 93
Tasted: June 2013