97 points Wine Enthusiast
"Made from 48% Tocai Friulano, 41% Ribolla Gialla and 11% Chardonnay, this is fresh and floral in tones of lemon rind, white flower and green apple. Fermented in both French oak and stainless steel, it is structured yet vibrant, gorgeously aromatic and remarkably long-lasting on the palate." *Editor's Choice*
Vinous Reverie Notes
Wine & Spirits: Top 50 Wines in America’s Best Restaurants in 2019 #45 Massican
“Some wines create buzz. Some simply sell without any effort: Guests don’t bother to name-check those wines on their Instagram feed, or to confer with a sommelier before calling for a bottle. Those are the wines that top the Wine & Spirits Restaurant Top 50, the most popular wines in America’s favorite restaurants.”
San Francisco Chronicle: 2017 Winemaker of the Year
“How to describe Dan Petroski’s Massican wines? They’re from California, but somehow don’t taste like it. Ostensibly they’re modeled on the wines of Friuli, in northern Italy, but they don’t taste quite Italian either….”
Winery: Our flagship white wine blend sourced from small vineyards around the Napa Valley. The three grape varietals, Tocai, Ribolla and Chardonnay, are harvested separately, and fermented independently in French Oak and stainless steel tanks until blending six weeks before bottling. The Tocai and Ribolla build the aroma and flavor profile of the wine, while the Chardonnay adds to the wine’s structure. The wine is fresh and subtle and fulfills the promise set forth years ago to bottle memorable white wines, unique amongst the whites of California.