Sine Qua Non Albino 2001

  • 95 Robert
    Parker
  • 91 Wine
    Spectator
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Sine Qua Non Albino 2001  Front Bottle Shot
Sine Qua Non Albino 2001  Front Bottle Shot Sine Qua Non Albino 2001  Front Label

Product Details


Varietal

Region

Producer

Vintage
2001

Size
750ML

ABV
15.1%

Features
Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 95
    The 2001 Albino (46% Chardonnay, 40% Roussanne, and 14% Viognier) emerged primarily from John Alban's vineyard in Arroyo Grande as well as the Stolpman Vineyard. Possessing fabulous intensity (it actually should be decanted 30-45 minutes prior to serving), it is a full-bodied white offering aromas of lychee nuts, citrus oils, honeysuckle, and rose petals. Fabulously rich and well-delineated in spite of its large size (15.1% natural alcohol), it is surprisingly light on its feet, and finishes with considerable zestiness.
  • 91
    A rich, full-bodied, hearty rendition. Ripe, plush and well-oaked, with scents of hazelnut, roasted peanuts, citrus and pretty fresh earth and flowers. Chardonnay, Roussanne and Viognier. 513 cases made.
Sine Qua Non

Sine Qua Non

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Sine Qua Non, California
Sine Qua Non Winery Image
Sine Qua Non was created after the 1994 harvest of a Bien Nacido Syrah named “The Queen of Spades”. Winemaker Manfred Krankl feels strongly that each vintage is a completely unique wine and thus he gives each wine a unique name. He also creates the artwork for each new label himself. Previously, Manfred had made wines with Bryan Babcock and John Alban and still sources much of his fruit from Alban’s vineyard. The basic white wines have always been a white blend of Chardonnay, Roussanne and Viognier and a red wine based on Syrah plus Grenache. Sometimes there are small quantities of Rose and a Grenache-based red.

Sine Qua Non has its own winemaking facility in Ventura, California not far from the Santa Barbara vineyards where the fruit is sourced from. In the last few years Manfred and his wife, Elaine, have begun creating their own vineyards dedicated to Rhone varietals. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a modified explanation of a very dedicated and artistic approach to winemaking. The wines are simultaneously very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.

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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.

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.

TSZ116923_2001 Item# 116923

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