The wine that rises well above “decent”, to me, surprising in its depth and complexity. Although aimed at those who “enjoy the wines quaffables”, according to the Web site of The Old Farmhouse, I see it a little differently. Rather, it is a wine to be sipped, enjoyed mostly with food. It almost cries for the fish with herbs or chicken, for example, or a risotto with asparagus, or a summer salad with lots of greens, beets and crumbled goat cheese.
Yes, you can drink it alone and you will find yourself to contemplate its components – the stone fruits, notes of lime and grapefruit, cut flowers, touches of cinnamon and cream on the long finish. All this is achieved with a fermentation in stainless steel and aging without oak. All of this will come out, as I found, if you drink cool but not cold.
The assembly is an interesting mix of varieties in the south of France: Bourboulenc, Grenache Blanc, Vermentino and Ugni Blanc somewhat obscure. They combine in a wine that is crisp and sophisticated, that has stood the test of time. It has been exactly a half-century, to be precise, since The Old Farm (translation: The Old Farm) has been introduced for the first time in the United States. It is not surprising that you can still find a little bit everywhere.
Find this wine year you