The name Anaba comes from the type of wind (anabatic winds) that drift in from the San Pablo Bay and glide upward as they hit the steep slopes of the valley. This wind cools the grapes after a warm summer day.From their website: Vineyard Notes - We use traditional French Rhône varietals for our white blend. Anaba's Coriol is made with 69% Viognier, 15% Roussanne, 10% Marsanne, and 6% Grenache Blanc grown in Sonoma Valley. We source these grapes from three premium vineyards: McWilliams, Landa and Kelly Glenn. The Landa Vineyard is located in the shadows of the eastern hills of the Sonoma Valley. This site consistently produces high quality Viognier grapes, known for their floral aromas and lends a fleshy, rich texture to the wine.
Aromas: darkly toasted bread, lemon peel, peach, hint of minerality.
Body: medium
Color: golden yellow
Winemaking Notes
This fruit was hand harvested early in the morning to ensure the coldest juice possible and came into the winery in exceptional condition. We then hand sorted, whole cluster pressed and fermented one third in stainless steel under very cool conditions. Two thirds of the fruit was barrel fermented. The lees were stirred frequently for ten weeks post fermentation, a process called batonnage, which increases the appealing textures of the wine. Coriol white was barrel fermented and then went through malolactic fermentation. This wine was aged for 11 months in 100% French oak barrels, 20% of which were new.
Tasting Notes
Complex aromas of darkly toasted bread and lemon peel emanate from this rich wine. Our medium bodied Rhône style blend is laden with notes of white pepper, summer peach, citrus and a provocative mineral note. The Coriol white is mouthwatering and bright.
Eat with: sautéed Alaskan halibut, yukon potato purée, leek confit & crawfish-brandy reduction
Website: www.anabawines.com
