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Grgich Hills Estate Fume Blanc, Napa valley 375 ml x 12 Pack
 GRGICH HILLS Fume Blanc, Napa valley 375 ml x 12 Pack (Currant Vintage)
Napa Valley, California  
Special Price: $249.00
Regular Price: $259.00

Availability: Special Order. Usually ships after 3-4 business days

Item #: gh-fb375-so

Product Notes:
Wine & Spirits - "Ivo Jeramaz, Mike Grgich’s nephew, grows this wine at estate vineyards in American Canyon and Carneros, where most of his sauvignon vines are the musqué clone. He ferments it in foudres, with a small portion in older French oak barrels. That oak is evident in a vanillin scent when the wine is first poured, but the fruit has retained its brightness and clarity, so the oak aging adds depth and plushness while the wine feels tight and concentrated, focused on passion fruit and juicy orange notes."

This is the rare sort of white wine that makes one stop and reallyexperience all that the wine has to offer, which are aromatics and flavors aplenty. Do yourself a favor, simply inhale the wine for several minutes before you take that first glorious, flavor-filled sip. You’ll find plenty to experience just on the nose alone. Sip it, and you’ll be transported.

Fresh aromas rush up to greet you on the nose, with lemon flower, acacia, grilled lemon slice, dried earth (mineral), pineapple, toasted oak, orange blossom, baked apple and white peach.

Flavors glide onto the palate, leading with lemon curd and orange blossom. These are closely followed by grilled white peach, pineapple, lychee, brioche, toasty oak, subtle spice, slate and a subtle hint of white pepper at the very end. Very, very highly recommended.

VINTAGE : After a wet winter and spring, we had slow even, ripening, followed by a heat spikes in July and then an unusually cool fall that allowed the grapes to completely ripen without dehydrating. Thanks to our dry farming and Biodynamic® techniques, we had little botrytis from the rain and the vines remained healthy in the heat, providing us with fully ripe, flavorful grapes in September.
VINEYARD : 2006 is the first year that our Fumé Blanc was completelyfarmed Biodynamically. This holistic farming practice uses the earth’s natural cycles and organic preparations to grow balanced, healthy vines without artificial fertilizers, pesticides, or fungicides. The grapes for this wine are grown at our cool American Canyon and Carneros vineyards that rest in the southern tip of Napa Valley, not far from San Pablo Bay, which spills into San Francisco Bay. The coolness controls vigor and allows the grapes to develop a crisp liveliness that is impossible to achieve in warmer areas. The coolness and Biodynamic farming reduced yields, which helps the vines to be better balanced and produce richer flavors in the grapes.
THE WINE : We fermented 80% of the grapes in previously used French oak with the remainder in stainless steel tanks and 900-gallon French oak casks, called foudres, using only naturally-occurring yeasts. We then aged the wine five months in neutral barrels. These techniques add body while showcasing the wonderful fruit, not masking it behind new oak. In the glass, the wine offers a whiff of the tropics with kiwi, grapefruit, pineapple and a hint of minerality. On the tongue, this full-bodied wine has a crisp, refreshing texture and a long finish. This versatile, flavorful white wine is a great companion to a wide variety of food flavors and textures.

About Estate:
Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.


Prep time: 20 minutes / Cook time: 3 hours
3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound smal

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