Greg Linn Wines is proud to announce its newest addition: Hidden in the caverns between forest and ocean lies an extremely cool and uninviting parcel of land, more suited to four-wheeling than grape growing. But that’s exactly the point! Find me great soil where grapes grow, and I’ll show you the poorest bottles of wine. The reason California has become such a juggernaut in the wine business has never been about soil. We are, even in the vegetable fields, nothing more than desert, some places much cooler than others. So, in the coolest of climates with ocean winds and deep, sandy soils, we plant vines that struggle to stay alive. They produce almost nothing compared to the wealth of regions like Napa and Sonoma. However, what is produced, what is left, is something so exciting and so different, one needs only taste to understand. The struggle is the reward.
It is not without sacrifice. It is lack of yield, lack of water, lack of nourishment, battered by wind, and producing a gem. From constant pressure over millions of years, coal eventually yields a diamond. We have done the same, in far less time. Long after its contemporaries are sleeping in barrels and stainless steel, our white wine is still hanging late into October, sometimes November. We pray the rain will remain at bay and allow us to get to some semblance of ripeness. Then, around Halloween, this ghost of a wine is ready to give up the fight. Long, natural, unearthly flavor development that is worth the wait. Very scary!
Tasting notes: Perfume of flowers, apples, lemons, and orange. On the palate, passion fruit, citrus, earth, white peach, and sweet fruit balanced by long, natural acids. A bountiful stone and minerality presents. On the finish, a long, thirst-quenching goodness that has the same flavors bursting on the palate for minutes, almost reverberating over and over