Big Basin Vineyards Homestead Block Roussanne, California, USA

大盆地如家瑚珊干白葡萄酒

點(diǎn)擊次數(shù)：1894

Notes of beeswax, honey and white peach introduce the 2015 Roussanne Homestead Block, a full-bodied, satiny wine with nice balancing acidity and a pure, moderately long finish. This is a characterful Roussanne that should drink well for the next 5-6 years, given its outstanding concentration and balance.

The 2014 Roussanne Homestead Block is terrific. Offering up beautiful purity and focus in its buttered citrus, toast bread, honeysuckle and white flower-laced bouquet, it hits the palate with medium-bodied richness, vibrant acidity and a lively, layered, lengthy texture. This is an impressive Roussanne that can be enjoyed anytime over the coming 2-4 years, and I wouldn't be surprised to see it evolve for longer.

Like with the Chardonnays, the 2013 Roussanne Homestead Block was barrel fermented (all native yeast) and aged 15 months in French oak, never racked, and bottled unfined and unfiltered. It offers a forward, supple, easy going, medium-bodied feel in its honeyed, marmalade and apricot-scented bouquet, and while I like it, it lacks some vibrancy and focus on the palate. I suspect it's best consumed over the coming 2-3 years.

A smoking Rhone white, the medium gold colored 2012 Roussanne Homestead Block offers mineral-tinged tropical fruits, pear and hints of toasted almonds to go with a medium to full-bodied, rich, layered, and textured profile on the palate. Enjoy this clean, classy and food friendly effort over the coming 4-5 years. Located high up in the Santa Cruz Mountains, Big Basin Vineyards is run by Bradley Brown. He releases numerous estate wines, yet also makes a number of wines from other top vineyards in the Central Coast. These 2011s show the freshness and focus of the cooler vintage, and his 2012s offer beautiful purity, with more fruit forward profiles. Tel. (408) 564-7346; www.bigbasinvineyards.com

A beautiful white, Brown's 2011 Rouassanne Homestead Block comes from vines planted in 2006 and wasn't harvested until November 10. Aged 18 months in two French oak barrels, one neutral and one once-used, it offers a rich, savory style with notes of creme brulee, brioche, lemon curd and almond paste. Medium-bodied, beautifully pure and elegant, with integrated acidity, it has knockout, silky texture and a big finish. It will be versatile on the dinner table and drink nicely for at least a couple years, although I wouldn't be surprised to see it evolve nicely for longer.