Vino Bianco 2010
An almost equal blend among Tocai (33%), Sauvignon Blanc (29%), and Chardonnay (29%), plus a touch of Vernaccia for the light, airy quality that invigorates the palate. This wine was made to echo an Italian table white, served in an uno litro carafe at a romantic table for two in an open air ristorante on a cool evening in June. The Tocai grape, one of the native Italian varietals scarcely grown in U.S. soil, is native to Friuli in Northern Italy, and found almost entirely there. This uncommon fruit gives the Vino Bianco its fragrant citrus nose and slightly bitter finish; it makes a great match with Sauvignon Blanc’s savage lightness. The Chardonnay, barrel fermented and aged and stirred sur lie for three months, neutralizes an otherwise acid-driven palate with gorgeously smooth fruit.
The resulting blend, with the touch of Vernaccia for an added layer of fresh fruit, is a wonderfully zesty, fruit-forward flavor profile with Meyer lemon, green apple, and hints of tropical fruit.
| Vintage: | 2010 |
| Wine Type: | White Wine |
| Varietal: | White Blend |
| Varietal Composition: | |
| 33% | Tocai Friulano |
| 29% | Chardonnay |
| 29% | Sauvignon Blanc |
| 9% | Vernaccia |
| Appellation: | Sonoma County |
| Acid: | 7.4 |
| PH: | 3.22 |
| Barrel Aging: | |
| 29% | 3 months |
| Ageability: | 18 months |
| Bottling Date: | February 22, 2011 |
| Residual Sugar: | 0.1 |
| Alcohol %: | 13 |
Wonderfully zesty, fruit forward white that shows meyer lemon, green apple and hints of tropical fruit
This is a wonderful wine on its own and pairs nicely with poached halibut, seared scallops, pan-roasted chicken and pastas with light garlic, lemon, and olive oil sauce
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