Barnoa’s Wines of the Week

One of our favorite parts about this gig is trying new wines to share with all of you, and these are two of our favorites this week. We hope to see you soon to hear what you think!

Sixto Uncovered Chardonnay 2014

This Chardonnay is #13 on Wine Spectator’s Top 100 of 2017, and for good reason – it screams with classic Chardonnay notes, and one whiff tells you it’s time to shut the world out and spend a little time with your glass, just the two of you.

With lemon meringue and baking spices on the nose, this wine is rooted in earth – clearly focused and refined.

“Dynamic, yet sleek and refined, driven by a core of minerally acidity that meshes with the delicately complex apple, Meyer lemon and spicy yeast accents that linger long on the finish.”

Wine Spectator, 94 points

Charles smith, Owner of SIXTO

Washington isn’t exactly known for Chardonnays, but you wouldn’t know it from what Sixto’s been doing under the ownership of business mogul Charles Smith. All of Sixto’s wines, which are created by superstar winemaker Brennan Leighton, are incredibly layered and delicious.

Lost Blue Good Fences 2014

 

In the case of this amazing winery, Good Fences makes a great neighbor. Blue plums. Blackberries. Dried meats. Smoked herbs. Peppercorn glaze. Supple tannins with fresh dirt and light tar.

winemaker of lost blues, Gio Grandinetti

Winemaker Gio Grandinetti began working within the Central Coast wine world as a seasonal laborer, and loved it so much he learned everything he could and eventually worked his way to up to becoming the winemaker at Lost Blues in 2012.

I was instantly hooked, both on wine and the work involved in making it.

-Gio Grandinetti

You can tell that Grandinetti loves Paso Robles and channels that love into his wines. As he says, “There’s a humility here that honors her natural beauty. Lost Blues is a tribute to this place.”

The 2014 Good Fences is a blend of Syrah and Grenach with blue plums, dried meats, blackberries, smoked herbs, fresh dirt and light tar on the palate mingled with supple tannins.

We hope to see you this week – come tell us what you think!

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