Brooks Amycas White Blend 2016
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Parker
Robert
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This wine pairs well with sweet & sour pork, crispy or steamed spring rolls, red curry chicken, pad thai, etc. The perception of sweetness, which is actually aromatics, would be a perfect compliment to exotic spices.
Blend: 44% Riesling, 21% Pinot Blanc, 15% Muscat, 10% Gewurztraminer, 10% Pinot Gris
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Robert Parker's Wine Advocate
A kitchen sink blend of 44% Riesling, 21% Muscat, 18% Pinot Blanc, 10% Gewürztraminer and 7% Pinot Gris, the 2016 Amycas bursts out of the glass with oodles of exotic aromas: petrol, gardenia, rose, white pepper, potpourri, musk and lime zest over a core of ripe stone and tropical fruit. The palate gives a touch of sweetness and a slightly oily texture with peaches, pineapple and fruit cocktail flavors framed with all that aromatic floral and musky perfume. It’s got ripping acidity and a fruity, phenolic finish. This is for fans of mega-aromatic white wines.
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2022-
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Enthusiast
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Parker
Robert -
Enthusiast
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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
One of Pinot Noir's most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.
Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.
The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.
Though Pinot noir enjoys the limelight here, Pinot Gris, Pinot Blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin Blanc and Gamay.