Sourced from a single vineyard planted on the calcareous clay soils Edna Valley, this Grüner was whole-cluster pressed—a smart move that adds welcomed complexity. Fermented in stainless steel, then transferred to 500L neutral oak puncheons, the wine aged 6 months on its lees, which was stirred once per week. Talk about a labor of love, and it shows here—brilliant lemon, lime zest, fresh green herbs (probably from those stems, hat tip to the winemaker), jasmine tea, and a stimulating touch of flintiness in the finish. It’s dry, delightfully low 11% ABV, mouth watering, and thirst quenching. You will hear me say this time and time again, if you don’t know what to bring to dinner, bring a Grüner Veltliner. It’s not the usual character of Chardonnay or Sauvignon Blanc, so no one will argue. Even those who profess to only drink reds are likely to dive in—as has been my experience—time and time again. Only 80 cases were made so don’t snooze on this terrific deal!