This is more than likely the first vineyard-designate of this variety that's been put in a can—the size of the can the equivalent of half a standard glass bottle. It works in the way a white or lighter style red would, laying low on the tannin and oak (there's actually zero oak, the wine fermented and aged in stainless steel) and preferring to effuse a fruity essence that refreshes.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.