The dog days of summer 2017 gave us, after a lovely, cool growing season, an intense three day heat wave in San Luis Obispo County, right before Labor Day weekend. The town of San Luis Obispo had the distinction for one day, of being the hottest day on earth, with searing temperatures reaching 115 degrees Fahrenheit.
This caused the Albarino to take a big leap in ripeness. The resulting wine is incredibly aromatic with lush, ripe freestone peaches and apricots, and an opulence not often seen in Albariño. I wanted to take advantage of the beautiful aromas and blended it with some early picked Chardonnay for structure, and a touch of Viognier to enhance the spectrum of aromatics even further.
The wine shows ripe freestone peach and apricot aromas with hints of orange blossoms and violets. It’s medium-full bodied on the palate with flavors of succulent yellow peaches, apricots and a nice backbone of minerality along with a bright, citrusy finish. This is a perfect wine for easy summer dining, sipping and sunsets.