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2016 Bianco di Nero d'Avola
Wine Specs
Vintage
2016
Varietal
100% nero d'avola
Appellation
Tracy Hills
TA
5.8 g/L
pH
3.38
Aging
Optimal Drinkability: Drinkable upon release (Apr. 2017), 3-4 years ageability
Serving Temperature
45° F
Label Artist
Lindsey Sonu
Alcohol %
12.9

2016 Bianco di Nero d'Avola

April 2017 DEWN Wine Club Release

This is the second iteration of this wine, doon again because we were so enchanted with the results of the first iteration. 

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$24.00
/ 750 ml
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$24.00 per bottle / $259.20 per case
$20.40 per bottle / $230.40 per case (Members)

Wine Profile
Tasting Notes
Following in the footsteps of the ’15, the haunting ’16 Bianco is all about shadow-play; pale onion-skin in color, at first nose, you catch a tiny hint of this, a suggestion of that; I am reminded of the musky fragrance of Asian pear, and perhaps the fragrance of plum skin, as well. On the palate, it is quite savory, almost salty. This wine, forgive me, is a spare study in chiaroscuro; you sense the red wine inside that might have been. Letting your mind wander, you find yourself in a fancy sushi restaurant, presented with a plate of the Japanese salted/savory plum, umeboshi. Is it possible for a wine to also be about erotic obsession?
Vineyard Notes
Nero d’Avola is perhaps sunny Sicily’s greatest joy, uvaggio rosso-wise, so it didn’t seem like a totally crazy idea maybe fifteen years ago to persuade a grower friend in Tracy, CA. to plant this variety in his vineyard. We didn’t have much of a chance to work with the grapes at the time, as the contract was soon assigned to the purchaser of the Big House brand shortly after the vineyard came into production.
Production Notes
I remained profoundly curious about what this variety could achieve; last year we made a somewhat spontaneous executive decision to make the wine as a bianco di nero, and the result was, frankly, spooky (in a good way).
Winemaker Notes
While Tracy is nowhere near the sea, there is an unregenerate brininess to the wine. You are washed over by a great wave, as if in a Hokusai drawing. I don’t quite know how we ended up making a wine that was all about ghosts and Japan.
Food Pairing Notes
Hamachi Temaki (Yellowtail Cone Sushi) with Scallion & Umeboshi. Grilled Octopus. Squid. Gambas à la plancha. Pasta with Popelouchum Crushed Dry-Farmed Tomatoes, Popelouchum Olive Oil & Torn Basil.
Production
233 cases
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