Vintage 2017
Wine Type White
Varietal Malvasia Bianca
Region California
Winemaker Harry Hansen
While rarely heard of, Malvasia Bianca is one of the most pervasive grape varietals. Believed to have originated almost 2,000 years ago in ancient Greece, it is part of the expansive Malvasia family, which spans the world. We were attracted to it for its bright, fresh aromas and easy-going, inviting drinkability. Serve well chilled with Thai barbecue or sweet-and-spicy carnitas.

Tasting Notes

Highly aromatic, our Malvasia Bianca welcomes the senses with a mélange of exotic spices, candied ginger and orange blossom, which playfully dance through ripe nectarines and apricots. Across the palate, these flavors continue, skillfully weaving sweet fruits, exotic spices and hints of floral across a plush midpalate. Juicy pear and apricot are lifted by bright tangerine, cardamom, coriander and ginger, which continue through the long, clean finish. The intricate balance of acidity and sweetness creates the ideal partner for spicy foods.

Vineyard Notes

Our Malvasia Bianca comes from Pope Creek Vineyard in the Madera American Viticultural Area in California. Here, the climate is warm and arid, allowing the varietal’s ripe white tree-fruit characters to develop. Cooling breezes, which sweep in over the vineyard on a regular basis, maintain the vital acids that give the wine its pop of citrus and intriguing spicy-floral elements.

Vintage Notes

Early season rains brought yields back to normal levels this year, mitigating the extended drought that afflicted most of California. A cool spring resulted in normal timing for bud break, in late March. Temperatures remained fairly cool in May and June, but high temperatures in July triggered an early start to harvest. Quality was solid for the vintage overall.

Winemaking Notes

When approaching this wine, we used a holistic approach, focusing on the varietal character and its bright, fresh, aromatic qualities. After we picked the grapes, they were destemmed and sent direct to press. The juice was cooled and allowed to settle before we racked it into stainless steel tanks. We maintained low temperatures for a long, slow fermentation, which preserved the delicate nuances of the varietal. When the sugars and acids reached the optimal level, we arrested fermentation, leaving a touch of sweetness in the overall blend.
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