Napa-based Richard “Brock” Brockmeyer, a longtime consultant for wine industry investors, primarily sources tiny lots from historic plantings near where he grew up in Central California. His winemaking son Brett recently took a job in the Walla Walla Valley, so they’ve decided to add a SKU from Washington to their boutique eponymous brand. Here, they work with one of Washington’s most oldest commercial sites, Otis Vineyard, for this white Spanish grape. Their approach steered the Oct. 28 harvest into a three-week fermentation inside two neutral barrels, followed by two months in stainless steel. It’s a fascinating interpretation of Albariño featuring notes of yellow grapefruit, blood orange, ginger and sage. That time in barrel gives it pleasing weight on the palate, shaving off a bit of the variety’s tart profile. A burst of lemon juice across the finish adds to the talking points over a plate of tapas.
Rating: Excellent — 88 points
Production: 40 cases
Alcohol: 12.5%
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