There’s not a whole lot of California wine to be found at alcohol levels under twelve percent, and there’s not a lot of Picpoul Blanc either, but the two meet here in this crisp glass that’ll have you wondering why they are so rare. Racy acidity makes the flavors of apple, lemon, lime and stony minerality pop brightly, and hold them up through a long finish that’s built for seafood. Oysters, mussels and other shellfish will pair perfectly. Aged in concrete eggs.
