Coincidence? Maybe, but arguably the most New Zealandesque of the Sauvignon Blancs in this tasting came from a collaboration with a Kiwi-born winemaker — Ray Walsh — and Cannon Beach wine merchant Steven Sinkler. The nose screams gooseberry with lemon, yellow grapefruit, river rock and minerality. Walsh fermented this lot of organic grapes from the Salmon Safe-certified Croft Vineyard in a concrete egg, and that treatment imparts some finesse, enjoyable weight and complexity to the mix of gooseberry pie, white peach and greengage plum preserves. A portion of proceeds from the sale of this wine, available at Sinkler’s Wine Shack shop, go to his community’s Haystack Rock Awareness Program.
Rating: Unanimously Outstanding! — 95 points
Production: 84 cases