For many years, Nevada wines were known for their relentless mediocrity – they seemed to be White Zinfandel wannabes – and there wasn’t much that the serious wine person could glean from them other than a collective meh.
It isn’t a world-changing wine, but it is one of the few California Sauv Blancs that I actually like. This is easily another Ernest Hemingway wine.
Drinking this wine and imagining oysters made me think of a Hemingway quote from A Moveable Feast: As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture…
So if a couple like Adam and Dianna can manage to create well over a dozen different Pinot Noirs from many disparate regions and still have them TASTE LIKE PINOT NOIR, then what the hell’s wrong with the nitwits whose Pinot Noir tastes like dreck? I don’t get it.
It’s one of a new type of wine from a maverick group of winemakers who are taking traditional grapes and doing very untraditional things with them.
There’s no way that you’d confuse it with one of its Burgundian cousins; it is quintessentially California, and it wears its California style proudly.