Aromas of butter and toast are joined by mango, poached pear and Spanish almonds. The wine underwent surlie aging and was stirred for six months, which accounts for the rich entry and buttery mid-palate, but there’s not as much of the oak flavours that were hinted at in the nose. Instead, the theme is carried by apricot and sweet pear with a bite of Golden Delicious apple in the finish.
2012
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2012 Central Coast Viognier, Alban Vineyards
£3950Add to BasketJohn Alban is more than a wine producer: Robert Parker has described him as the “spiritual and qualitative leader of the Rhône Ranger movement”: his impact on wine production in California is not to be understated. Established in 1989, Alban Vineyards represents California’s first winery and vineyard dedicated exclusively to the varietals of the Rhône at a time when anything that was neither Cabernet nor Chardonnay was barely grown in California, Alban was a groundbreaking project and has gone on to be regarded as one of the U.S.A’s best and most influential producers.
Aromatic and floral. Forward and fruity with notes of lychee, pear and stone fruit. North County fruit brings rich texture and body while estate fruit adds floral notes, minerals and balancing acidity. It is 25% barrel fermented in a mixture of new and used French oak. This is an intense, full-bodied style with considerable weight, luscious and delicious.
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2012 Hapgood Chardonnay, Clifton Brewer
£12500Add to BasketThis is a stunning Chardonnay, one with all the dials were turned up, and in a good way! It’s a full-bodied, richly textured and layered Chardonnay that has explosive aromas of honeysuckle, jasmine, lime, struck match and yeastiness. The palate lives up to the nose and offers vivid tension with a core of pineapple leading to complex tones of exotic fruits, apple tart, brioche and toasted nuts. The finish is long and textured with mouthwatering acidity that bounds well for a few more years of ageing.
At Brewer Clifton they strive to remove the winemaker’s signature, allowing the voice of the vineyard to be the overriding expression. Only neutral barrels are employed and they strive for whole cluster fermentation, interestingly the fruit from each vineyard is handled identically from harvest to bottling, allowing the true essence of each site to be expressed.
They also farm with a focus of ripening the stems of the bunch alongside the fruit, allowing the cluster to be in harmony. Working with the stems allows for wines that are structured, earthy and balanced with the exceptional Santa Rita Hills fruit. The analogy they use is roasting fish or meat on the bone, the bone offers complex flavours very different than taking it off of the bone to cook it.
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2012 3D Chardonnay, Clifton Brewer
£12500Add to BasketThis is an outstanding Chardonnay from the renowned Brewer-Clifton. The 3D vineyard is nestled between Lafond and Ampelos in the Santa Rita Hills and was the first vineyard planted by the Greg Brewer and Steve Clifton in 2007.
This 2012 3D Chardonnay is a deeply textured wine that is brimming with complexity and nuance. The aromas that hit you from the glass are sea spray mixed with lemon zest – also fresh shucked oyster. It’s a fabulous combination. The palate is dense and complex with creamy orchard fruits, lemon, minerals and nectarine. All this is wrapped up with a mouthwatering finish that keeps all these flavours alive. One of the standout wines of 2020 and at its peak for the next 3-5 years.
At Brewer Clifton they strive to remove the winemaker’s signature, allowing the voice of the vineyard to be the overriding expression. Only neutral barrels are employed and they strive for whole cluster fermentation, interestingly the fruit from each vineyard is handled identically from harvest to bottling, allowing the true essence of each site to be expressed.
They also farm with a focus of ripening the stems of the bunch alongside the fruit, allowing the cluster to be in harmony. Working with the stems allows for wines that are structured, earthy and balanced with the exceptional Santa Rita Hills fruit. The analogy they use is roasting fish or meat on the bone, the bone offers complex flavours very different than taking it off of the bone to cook it.
