Wine Traveler 3pk
2017 Semillon Yorkville Highlands *Organically farmed*
The great noble grape of Bordeaux finds a home in the warm climate of Yorkville Highlands, south of the Anderson Valley. Often used to counteract Sauvignon Blanc’s acidity and add richness, the Semillon on its own is a force to be reckoned with. This wine can age for another 5-7 years easily. Aromatics of lime, custard, and yellow fruits lead to a juicy, creamy mid-palate and will pair with roasted chicken, grilled fish, pork chops, and spicy dishes.
The wine was 100% barrel fermented in neutral French oak, then aged on the lees for 10 months before bottling.
2018 Anderson Valley Pinot Noir *Our Flagship wine*
You’ll not get a better representation of what Anderson Valley Pinot Noir is than this wine right here. Fresh, lively fruit of cherries and wild berries coupled with the tell-tale forest floor echoes, brings you straight into the heart of the valley. Acid is perfect, just ask Timothy Leary. ZING!!!! ;) It’s well-balanced, elegant, and drinks on its own just fine without food. Of course, Andy and Ali would probably want you to have this with a nice piece of roasted pork, salmon, or mushroom risotto.
For the 2018 vintage, Andy sourced a large portion of this blend from the Zicherman-Roemer vineyard in Boovnille.
2014 Grenache Eagle Point Ranch, Mendocino *Organically farmed*
One of the most beautiful ranches and vineyards in Mendocino County straddles 1255 acres 1800 feet above Ukiah Valley. Casey Hartlip has been the caretaker of Eaglepoint Ranch up Mill Creek Road since the 1970s. He is one of the most respected grape growers in the business. The vineyard is now run by Roland Wentzel. Grenache, one of the most famous grapes from the southern Rhone in areas like Chateauneuf du Pape, has a special place in Andy’s heart. Embracing aromatics and balance over gobs of fruit, this wine will please Pinot Noir drinkers as well as fans of Zinfandel. Quite the straddle you say? It can be done! And it is…. Sayeth Bee Hunter. Pair with BBQ, grilled lamb, wild mushrooms, sausages, spicy dishes like Moroccan and Asian, and veal.