Anna's Estate Vineyard
92pts - PDWR
92 points - Doug Wilder's Purley Domestic Wine Report
A drink-now, lightly colored wine, it combines the aromatics of rose blossoms, anise and just picked wild strawberries. Throughout, it maintains succulently deliciously flavors of tart red plums, pomegranates and cranberries dusted with white pepper. Serve on the cool side (60 degrees), best appreciated in the near term for its appealing primary fruitiness, it is the wine to take on a first date, enjoy through 2021.
First off, the grape is pronounced ‘coon-wahz’. It is an obscure late ripening red variety thought to be a native of the Rhone valley. Counoise is the unheralded ‘closer’ that brings balance and a pleasing tartness and vibrancy to other bolder varieties that dominate Chateauneuf-du-Pape style blends.
Red jubilee rose, basket of wild strawberries, anise, hints of white pepper, tart red plum, cranberry-pomegranate-raspberry, anise seed, and ground white pepper.
Grilled lamb chop in olive oil-thyme-rosemary paste, Tuna Nicoise, shrimp and andouille sausage jambalaya
Named for Elizabeth Van Steenwyk’s grandmother, this mountainous 48-acre vineyard sits above and around HMR vineyard and supports Adelaida’s Rhône program. The white varieties planted in 2007 lie at the lowest point of the vineyard where they benefit from a pooling of cooler air. Viognier is planted near the top as it thrives when it is warmer and receives more sun. The red varieties, planted between 2001 and 2006, benefit from ideal sun exposure at the top of the steep, south-facing ridge location and exhibit the nuanced flavors of their elevated mountain site.
It achieved a rare purity in the 2016 and prompted our winemaking team to select some of the best barrels for our inaugural bottling. The more moderate seasonal temperatures of the vintage clocked in at 2 ½ degrees below normal and promoted longer hang times. Following a late season, mid October night-time pick the fruit was whole cluster sorted, de-stemmed and optically scanned, transitioning to stainless steel vats where it was fermented with native yeast and ultimately aged in neutral oak barrels for 18 months. Immensely refreshing it has the fine floral elegance of Fleurie, the most charming of the Beaujolais Crus.
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