The rocky alluvial soils of
California's Knights Valley give this
blend its name. As in Bordeaux, used in equal portions Sauvignon
Blanc and Semillon create the backbone for this white blend, but
judicious amounts of Chardonnay and Viognier were also added for
layered complexity and richness. Winemaker Ed Sbragia pulled out
all the stops on this one, which he rightly calls "a balancing
act." The individual components were separately barrel-fermented in
French Nevers oak, stirred frequently on the lees, and then put
through full malolactic fermentation to add a soft, buttery mouth
feel.
Alluvium Blanc is creamy and smooth with touches of honey and
toast. The firm finish makes this a great food wine.
NIEBAUM-COPPOLA BLANCANEAUX 1999 ($30)
For the past 10 years, film director
Francis Ford Coppola has had a
project "in development" - a wine, not a movie. He wanted a white
wine to complement his flagship red, Rubicon. After many taste
trials, the wine has finally arrived. Coppola calls it Blancaneaux.
The name is a good choice for a white (blanc) blend, but it also
happens, not coincidentally, to be the name of Coppola's mountain
hideaway resort in
Belize, the Blancaneaux Lodge.
Like the wines of Condrieu that Coppola loves, Blancaneaux is
produced in limited supply. It's got a substantial base of familiar
Chardonnay, around which three more exotic white Rhône varietals -
Roussanne, Viognier, and Marsanne - are woven. The finished product
is dense and highly extracted, with edgy fruit and a long, rich
finish.
By the way, although it was originally Coppola's private retreat,
the Blancaneaux Lodge is now open to the public (
www.blancaneauxlodge.com).
CAYMUS VINEYARDS CONUNDRUM 1999 ($22)