Made from one of the noble grapes of Madeira and aged in wood, this medium-dry wine is rich, concentrated and dense, with just hints of fruit and its original perfumed character. A wonderful tang shows at the end as freshness kicks in. Like any old wood-aged wine, it is ready to drink.
A small parcel of Verdelho, planted originally in the 19th century and never officially recognized. The wine has a beautiful botrytis character, marked by pure acidity, by lemon and honey and great final freshness. Screwcap.
An increasingly impressive Verdelho with each new vintage, this is the producer’s best yet. It has warm, ripe apricot and pear flavors that are intense and generous. The soft, rich texture is cut by nervy acidity that gives the wine fine balance. Age for one year.
The lively perfume of Verdelho shines through this crisp, fresh wine. There’s a great texture of pear skins, followed with spice over the green fruit, finished with wafts of citrus and lime.
Vert de l’Or is a play on words for Verdelho, grown in Anjou since 1810. It is a richly textured wine, ripe with apple, but with a spicy, steely character. Black currants linger in the background of this dry, fragrant wine. Screwcap.
Here’s a welcome addition to the New Wave of bone-dry, high-acid, floral-fruity wines, made from more obscure varieties that has been sweeping across California. It’s a very fine wine, firm and crisp and lemony, with just a slight kiss of oak. Terrifically versatile, and a sommelier’s dream.
Stevenot has tinkered with Verdelho for years, and the work is paying off. This is a wonderful wine that fills a much needed niche in California whites. It’s dry and crisp in the way of Sauvignon Blanc or Pinot Grigio, but incredibly rich in flavors of honeysuckle flowers, peaches, pineapples and vanilla cream, with a steely minerality that makes the finish bracing…
No grape seems too obscure for Kenneth Volk, not even the Portuguese varietal Verdelho. Only 92 acres are planted in all of California, including the ones Volk himself planted in Paso Robles in 1994. Aromas of red apple and pear slowly draw you in, not spilling all the goods on the nose. The flavors are relatively slight on the tongue, with nectarine, honeyed nuts…