This full-bodied white wine is a unique blend of 71% Sauvignon Blanc and 29% Marsanne. It’s understandable if
you’re unfamiliar with Marsanne, as there are only about 4 or 5 wineries in the Paso Robles area that produce it.
Winemaker Dave McGee has made it his goal to produce only white wines under his label (eat that, “reds only”
wineries), and to create odd and experimental blends. So obviously, I was incredibly eager to try his wines, and I
wasn’t disappointed. The two varieties that make up this wine are from the Santa Ynez Valley and Templeton
respectively, though McGinley Vineyard (where the Marsanne comes from) is so far west that it’s actually not even
in the Paso Robles AVA! The wine itself is wonderfully deep and full bodied for a white. There’s a slight grassiness to
it thanks to the Sauv Blanc, with hints of Anjou pears and grapefruit rind on the palate. You might notice that there
is a “bready” sort of quality to the wine. This is due to a process known as “sur lie,” which translates to “on the lees.”
Lees are the dead yeast particles left over at the completion of the primary fermentation process, and while for
many white wines they are removed as quickly as possible, in certain cases they are left in the fermentation vessel
to add mouthfeel, texture, and fun additional flavors. This is the sort of wine that you save for the main course—
something bold, like a pasta with miso cream sauce, or lobster tails with garlic butter.