From: Santa Barbara County, California, USA
Tasting Notes: The cooling winds and fog present in the Santa Barbara County AVA allow the Vermentino used in this wine to maintain its freshness all the way up until harvest. Heady aromas of white flowers and pink grapefruit lead into a rich palate marked by peach, apricot, and subtle white pepper, this wine has a distinctive almond skin finish.
Pairing: Perfect for seafood and white fish dishes, it also goes down easily on its own.
About. Railsback Frères began as a rosé project in 2015 by brothers Lyle and Eric Railsback. Lyle did National Sales for French importer Kermit Lynch for twelve years before leaving to focus on this Santa Ynez project. His brother Eric started Lieu Dit wines in Santa Barbara, inspired by wines of the Loire valley, and owns Verve Wine in NYC, Chicago, and San Francisco.
“Eric approached me when he found access to some Mourvèdre, Carignan and Cinsault in Santa Ynez,” says Lyle Railsback, “and we produced our first rosé with the ‘original recipe’ of Bandol: direct-to-press, vinified and aged in old wood, and with malolactic completed. Two years later, we partnered with Presqu’ile Winery in Santa Maria, where we now make the wines using only wild, native yeast fermentation. In addition to our dry rosé, we also now make small lots of other Southern French grape varieties, including Vermentino, Carbonic Carignan (à la Maxime Magnon in Corbières), an inky red Mourvèdre, and Syrah from Bien Nacido that’s made entirely without the use of SO2.”
Winemakers Eric and Lyle on this wine: "Our travels to the exotic Mediterranean island of Corsica have uncovered some of our favorite French white wines, from the native Corsican grape Vermentino (or Vermentinu in local dialect). 2019 is our second release of Vermentinu, sourced from three unique sites in the Santa Ynez Valley: from the marine sedimentary loam of Camp Four, the pure sand of Brick Barn, and the clay/loam of the cooler NE-facing Santa Ynez Vineyard, all harvested by hand.
Fermentation was in a mix of cement eggs and neutral wood, followed by additional aging in neutral French oak for six months, then only a rough filtration before bottling."
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