Sine Qua Non Atlantis Fe 203-3e Roussanne Vin de Paille (375ML half-bottle) 2005

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  • 97 Robert
    Parker
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Sine Qua Non Atlantis Fe 203-3e Roussanne Vin de Paille (375ML half-bottle) 2005  Front Bottle Shot
Sine Qua Non Atlantis Fe 203-3e Roussanne Vin de Paille (375ML half-bottle) 2005  Front Bottle Shot Sine Qua Non Atlantis Fe 203-3e Roussanne Vin de Paille (375ML half-bottle) 2005  Front Label

Product Details


Varietal

Producer

Vintage
2005

Size
375ML

Features
Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 97
    The 2005 Atlantis Fe 203-3e Roussanne Vin de Paille is a 100% Roussanne cuvee possessing 352 grams of residual sugar per liter. While it is a stunning effort, when tasted next to the two Mr. K. whites, it comes in slightly below those two out-of-this-world offerings. Incredible aromas of honeysuckle and marmalade are classic late-harvest Roussanne, and the wine’s sweet style is beautifully balanced by terrific acidity (12.5 grams of acid per liter).
Sine Qua Non

Sine Qua Non

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Sine Qua Non, California
Sine Qua Non Winery Image
Sine Qua Non was created after the 1994 harvest of a Bien Nacido Syrah named “The Queen of Spades”. Winemaker Manfred Krankl feels strongly that each vintage is a completely unique wine and thus he gives each wine a unique name. He also creates the artwork for each new label himself. Previously, Manfred had made wines with Bryan Babcock and John Alban and still sources much of his fruit from Alban’s vineyard. The basic white wines have always been a white blend of Chardonnay, Roussanne and Viognier and a red wine based on Syrah plus Grenache. Sometimes there are small quantities of Rose and a Grenache-based red.

Sine Qua Non has its own winemaking facility in Ventura, California not far from the Santa Barbara vineyards where the fruit is sourced from. In the last few years Manfred and his wife, Elaine, have begun creating their own vineyards dedicated to Rhone varietals. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a modified explanation of a very dedicated and artistic approach to winemaking. The wines are simultaneously very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.

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CSI540579_2005 Item# 540579

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