Dandelion Vineyards is a new name to me. It's a joint venture between growers Carl Lindner and Brad Rey, winemaker Elena Brooks and marketing guru Zar Brooks and the label is off to an impressive start as exemplified by this bone-dry, high-acid riesling that proved a star turn with a range of Thai dishes. Made from high-altitude vines approaching 100 years old, this is ultra-zingy with fresh, lively apple and herb characters and zesty lemon and steely minerality on the finish. Downright delicious. $25.
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