Thirty years ago, Brent Charnley began planting grape vines across his farm on Washington’s Lopez Island, and this cool-climate variety native to the Loire Valley in western France has been an ideal match with the seafood pulled out of the Puget Sound. There’s a tinge of Pinot Gris color, and it smells of tropical POG juice, joined by cantaloupe and coriander. It’s light-bodied and easy on the palate as Kern’s apricot nectar transitions to orange Creamsicle before a brisk finish of gooseberry and lemon/lime. Barrel fermenting in neutral oak provides that bit of roundness, and the minimal residual sugar fits with the International Riesling Foundation’s Taste Profile scale on the bottle, which reads “dry.” The Charnleys offer their “Mad Ange” at select PCC Markets, a few farmers markets and their winery. They suggest serving it with Crab & Shrimp Timbale or oysters on the half shell.
Production: 210 cases
Leave a Reply