"TRUST ME. You're gonna love it."
I don't know.
"Listen. I get it. It's unconventional. One ton per acre. One percent residual sugar."
It's not that. It's just …
"Shhh. Don't say another word. Just put this to your lips and then tell me you still feel that way."
I'd really rather not, if you don't mind.
"You won't regret it. Peach. Pineapple. Citrus. Coconut. The aromas and flavors are really very stunning."
That may be, but …
"And the palate, there's real richness there, and viscosity. It's fantastic with this mango salsa."
No thanks.
"Jeez, Jessica! What is the hesitation here?"
I'm sorry. I'm just not drinking wine out of a hot tub. And you've been stewing in it all day! Seems unsanitary.
"Whatever. More for me."
2012 Chateau d'Abalone Viognier, Paso Robles 750ml 2-Pack
One ton per acre and one percent residual sugar? Let Winemaker Stillman Brown explain, please, lest you shut your palate to this beautiful wine - Stillman shares the same distaste for out of balance, artificially sweetened swill. This isn’t one, and he is not the only taster to drink his words after tasting this wine; his assistant winemaker swears this is the best Paso Robles Viognier he’s ever had, and his have won a pile of medals. While the very low vineyard yield was the result of an unprotected, horrid hot spell in July, the wine has more than abundant acidity and the fermentation stuck naturally.
The peach, pineapple, citrus and coconut (not from barrel!) aromas and flavors are stunning, and the palate has a real richness and viscosity. Rather than ruin the wine by heating and adding ‘fix-it’ yeast, or blending it out, Stillman chose to bottle it as is and show it off. Perfect in a hot tub, or with Cthulhu’s favorite seafood with mango salsa. Extract, freshness, balance.
Zeppelin Winery is a very small producer of super-premium wines, based on the Central Coast of California. Founded in 2009 by winemaker Stillman Brown of Red Zeppelin Winery and wine veteran Dan Lewis (he's the office guy) they produce tiny lots of Syrah and other misunderstood varietals, with almost invariably insane labels. Most can only be purchased directly, but once in a while they emerge into the light of day.
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