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|Vineyard/Cellar Practices||Certified Organic, Low-Intervention/Natural Wine, Vegan|
In a deep dive into the world of sushi, you may have acquired a taste for uni, otherwise known as sea urchin. For those who have discovered its magic, it certainly would be hard to mistake the unctuousness and unique salty character of uni for any other gastronomic sensation. In this roussanne-chardonnay mix, Stolpman Vineyards has managed to create a land-based uni in liquid form. Well, perhaps not quite, but a cold glass of this unique and complex white would certainly come in handy alongside any uni-based dish. The limestone soils, ocean influence, and long growing season at Stolpman’s Ballard Canyon site make their vineyards uniquely situated to bring out the richness of roussanne. For this cuvée, Stolpman’s head winemaker Kyle Knapp paired the umami flavors of their late-harvested roussanne (70%) with the crispness and minerality of early-harvested chardonnay (30%) and stirred the fine lees in the barrel for added texture. This unique blend unfolds with meaty golden fruit - think fleshy apricot and peach - accompanied by rich, briny honeycomb notes and hints of savory mushroom on the palate. An awesome match with seafood, of course - if you don’t happen to have any uni on hand, try it with scallops, or with meaty fish like big eye tuna or mahi. Organically grown, low-intervention/natural wine, vegan.