Winemaker Mike Lee continues to prove his prowess with Sauvignon Blanc in this latest vintage of Patianna, Patti Fetzer’s line of organically farmed wines from outside of Hopland in Mendocino County. Fermented entirely in stainless steel without undergoing ML or barrel aging, it delivers everything you love about the variety, inviting one in with melon and…
Patianna has been producing biodynamically-grown Sauvignon Blanc under the radar, and consumers really should discover it. The ’05 is quite as good as the ’03, maybe better, a dry, crisp, elegantly balanced wine, with delicately unoaked citrus flavors. It’s Sauvignons like this that are weaning wine lovers away from Chardonnay.
Patianna has a very good track record with this unoaked variety, which is grown in the warmer Hopland area of inland Mendocino. The ’08 is very dry, very crisp in citrusy acids, and complex, with New Zealand-style flavors of gooseberries, white currants, minerals and geraniums, in addition to riper flavors of pineapples, limes and sweet Meyer lemons.
A sensational Sauv Blanc, among the best this year. Filled with clean, vibrant citrus and tropical fruit flavors and juicy acids, and completely without any cloying edge of sweetness.
From a winery practicing biodynamic grapegrowing, this is a big, sturdy Syrah, very dry, and pretty tannic. It’s also very clean, with strong flavors of roasted coffee and blackberries. The size calls for sturdy, rich, barbecued meats.
Tremendously pretty with honeysuckle and apricot highlights and memorable texture as well as a bright, crisp finish, this Chardonnay makes for a very good food wine, its cool-climate grapes grown organically along the banks of the Russian River.
Shows more gooseberry and feline notes than previous vintages, but there’s still enough sweet spearmint and pink grapefruit flavor to satisfy. The acidity is lovely and mouthwatering.
Sadly, this is the last Patianna Sauvignon Blanc made by the late Mike Lee. It opens with great, subtle aromatics of just-ripe pear and melon and is balanced and easy to like. The finish is long and lean, with layers of acidity that would match well with scallops, shrimp or fresh oysters.