Eponymous Proprietary White 2016
Aromas on this wine offer nuances of white peach, orange blossom, honeysuckle, with enjoyable intensity and complexity. The flavors follow, with added hints of vanilla and coconut. The body and mouthfeel are enhanced by the sur lies aging, which gives the wine added silkiness to balance the good acidity and adds to the long enjoyable finish.
I had wanted to make a white wine under the Eponymous label for some time, but it took a little longer than planned to find the right vineyard and varietal; thirteen years actually. Having made Sauvignon Blanc many times over the years, the first at my family’s winery and now in California as well as in Argentina for clients, I felt that it would be the obvious choice. Instead, I decided to make a white blend—a wine that has piqued my interest recently with its ability to be both light and yet complex. Finding the ideal vineyard in Carneros, where both Pinot Gris and Pinot Blanc reach maturity around the same time, made this an easy choice. Often wines made by fermenting different varietals together can be wonderful, due to the seamless harmony of fruit characteristics that can be achieved. The fruit was co-fermented in stainless steel at cool temperatures for enhanced fruit intensity, before being transferred near the end of fermentation to smaller 75 gallon stainless steel drums for 6 months of sur lies aging, adding complexity and mouth feel.
Great as an aperitif, Eponymous Proprietary White is a great match for both hot and cold appetizers, especially seafood, vegetable and Asian cuisine.