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2017 Arbe Garbe Sonoma County White Blend

SKU #1401834 92 points Jeb Dunnuck

Outer quote mark An interesting blend of 55% Malvasia Bianca, 30% Ribolla Gialla, and 15% Tocai Friulano sourced from a handful of sites in the Russian River Valley, the 2017 Arbe Garbe White reveals a vivid gold color as well as exotic notes of lemon drops, tangerine, white flowers, and mint. It's rich, beautifully textured, elegant, and silky on the palate, with both richness and freshness. It's going to knock it out of the park paired with a cheese course. Inner quote mark (6/2019)

92 points Robert Parker's Wine Advocate

Outer quote mark The 2017 White Wine is a blend of 55% Malvasia Bianca from Catie's Corner vineyard and 30% Ribolla Gialla from Tanya's vineyard, both in the Russian River Valley, plus 15% Tocai Friulano from Pagani Ranch in Sonoma Valley. The nose is savory to begin: olive, bacon fat and charcuterie slowly fold back to reveal baked quince, honeycomb, caramel apples, cashews and touches of stone and beeswax. The medium-bodied, silky-textured palate offers intense, savory flavor layers that are refreshed by juicy acidity. The finish is long, uplifted and clean. An unusual expression but quite tasty. (EB) Inner quote mark (12/2019)

K&L Notes

At Arbe Garbe, they focus on the production of natural wines inspired by their native land Friuli, Italy. Arbe Garbe is Friulian for the "bad weeds," which are often used as cover crops. Their main label was born in 2007 as a blend of white grapes inspired by the great white wines they have known and loved back in Friuli. The blend is never quite the same, so every vintage remains a surprise. This assures as honest an interpretation as possible of each specific vintage and at the same time allows them to keep experimenting. Indicative blend: 55% Catie’s Corner Vineyard Malvasia Bianca, Russian River Valley; 30% Tanya’s Vineyard Ribolla Gialla, Russian River Valley; 15% Pagani Ranch old vine Tocai Friulano, Sonoma Valley. Winery note:"24 hours of skin contact for the Malvasia, 12 hours for the Tocai and the Ribolla, followed by light pressing and native fermentation in puncheons for the Malvasia and the Tocai, barrels for the Ribolla. Post fermentation, batonnage weekly for the first 3 months, than once a month."

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Price: $34.95

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