What should a California Grüner Veltliner wine taste like? We're still figuring out this grape from the Danube—our vines are just now hitting their stride after a few years in the ground. Grüner's got rotundone in the skins (the same peppery compound found in Syrah), and since one of its parents is Traminer, that perfumed, citrusy hint—think yuzu—might be part of its DNA. Of course, place and process play a big role too. Anderson Valley's mild summers and Boontling loam soils (great at holding water) set the stage, and the vine canopy is carefully managed to maintain an ideal leaf-to-fruit ratio, promoting even ripening and full flavors.
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Alfredo sealing oak doors with beeswax on older ovals. We've found that fermenting and aging sur lie in seasoned oak ovals—traditional in Europe—makes the wine more complete. We've added refrigeration to Navarro's ovals so that we can retain all the varietal fruity aromatics.
