The 2006 Alluvium Blanc is predominantly Semillion (47%) and Sauvignon Blanc(43%) with small amounts of Chardonnay (8%) and Viognier (2%). All of theSauvignon Blanc and Semillon lots were barrel fermented in French Nevers oak andstirred on the lees twice a month during barrel aging because Laurie wanted a round,lush mouthfeel in the wine and vanilla, nutty-toasty oak aromas and flavors. Nearlyall of the wine was aged in new and once used French oak (1/3 new) for eight monthsin an effort to create...

Rating: 92/100 - As reviewed by Wine & Spirits Magazine on 06/08

Rating: 92/100 - As reviewed by Wine Spectator

18029<br/>Mon Mall<br/>Cran (6)