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Franciscan Estate’s Delicious White Wines

25 Jun

I recently enjoyed two lovely white wines when lunching with Janet Myers, the very talented director of winemaking at the venerable Napa Valley Franciscan Estate winery. Because they were so good, I requested a sample of a third, and it too was a hit.  I loved all three wines. I hope you too get a chance to enjoy them.

Equilibrium White Blend Napa Valley 2012 (SRP $23): Franciscan explains that the name means “to come together in a state of harmonious balance.” Crafted by experts in blending, this wine does just that. The unique mix of Sauvignon Blanc (72%), Chardonnay (17%) and Muscat (11%) swept me off my feet. As in any admirable combination, the grapes bring out the best in one another.

The wine has aromas and flavors of white peach, nectarine, pear, melon, passion fruit, guava and citrus, as well as floral notes of honeysuckle and jasmine. It’s fruit forward. Crisp. It has a full, round body on the palate. Try it with spicy barbecue and Thai and other Asian cuisines.

Sauvignon Blanc Napa Valley 2012 (SRP $17): Franciscan says, “We took this wine on a little trip–the Loire meets New Zealand by way of Napa Valley.” They source grapes from a few Napa Valley sub-appellations and use a few small-lot winemaking techniques. Fruit from vineyards characterized by a mineral quality receive low, cold fermentation in tank to highlight the purity and minerality, as is done in the Loire. Berries from vineyards that produce rich, expressive fruit are treated to a New Zealand technique: giving the must 6 to 8 hours of skin contact. The resulting wine combines the best of three countries. It’s delicious, with aromas and flavors of lime, grapefruit, honeydew and green apple. Some citrus and tropical fruit.  Complex and vibrant. Long mineral finish.

Cuvée Sauvage Chardonnay Napa Valley 2011 (SRP $40): In 1987 Franciscan was the first Napa Valley winery to make a 100% wild-yeast-fermented Chardonnay. The yeasts found on the grape skins carry out the fermentation. (The more common procedure is to inoculate the juice with commercial yeasts.) Each yeast contributes its own character to the wine, creating layers of complexity. In a kind of domino effect, as one strain slows, another starts. It’s a risky and unpredictable procedure that’s a Burgundian tradition, but many in California considered it too unpredictable to be attempted there. It requires winemaker expertise, constant attention to each barrel, a bit of praying and perhaps even a touch of luck.

Aromas and flavors of apple, pear, crème brûlée, honeysuckle and citrus. Full bodied. Elegant and sophisticated. Well balanced. Creamy flavors, crisp acidity, foundation of minerality. A beautiful wine.

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