YOUR SUMMERTIME NATURAL WHITE WINES
With June right around the corner, it means the weather is going to start warming up here in Southern California. Goodbye to all this rain (hopefully)! To help you beat this upcoming heat here are some new refreshing wines that you can find in our Natural Wine Department.
Made with 100% Manzoni (hybrid of German Riesling and Pinot Bianco) this kind of white is made for Southern California’s Summers. Tropical fruit coats the palate, bright minerality serves as the backbone for the wine, giving it balance to the fruit. Pineapple and orange zest linger on the taste buds for a bit.
This 100% Vermentino is so refreshing, this is the kind of wine I’m looking for going into the warm months. While it isn’t as minerality driven as many Vermentinos, there is a nice salinity throughout your drinking enjoyment. Rich pineapple pair with red apple and other tropical fruit to coat the palate. The salinity really helps the wine keep balance. While this is fruit forward, it does have a backbone to give it structure.
This 1-liter of dry white wine from Germany is going to be your best friend during the Summer! Bright pops of lime and lemon peel zip across your palate. Vibrant grapefruit notes continue the citrus party along with more minerality on the finish.
50% of this Sauv Blanc was aged on the less in stainless steel, the other half was on the lees in neutral oak. The profile is more like a New Zealand Sauv Blanc in my opinion. Vegetal up front, notes of pepper, jalapeno (without any heat) and a pop of lemon zest. Soft stone fruit leads to grapefruit flavors leading to a soft earthy (vegetal) finish.
This is one of the most fruit forward Gruner Veltliners I have ever had. Something tells me being whole bunch pressed and spending some time on the lees helps with all that. Notes of quince and cumquat lead to apples and more tropical fruit. There is a salinity component that comes out to create a watermelon rind like finish.
This aromatic white wine is 50% direct press and 50% fermented on the skins for two weeks. Notes of lemon peel zip across the palate and lead to nectarine fruit. Black tea characteristics create light tannins which bring the profile back to lemon peel on the finish.