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Big House Bootlegger White Blend 2009

Other White Blends from Central Coast, California
  • WS87
13% ABV
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3.4 8 Ratings
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3.4 8 Ratings
13% ABV

Winemaker Notes

Big House White is a crisp yet round wine with a floral nose, accentuated by honeysuckle, litchi, and a bit of a tropical fruit cocktail.  A virtual potpourri of fruits including cantaloupe, peach, apricot, and lychee.  The finish is fairly long with a nice apricot character.

Critical Acclaim

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WS 87
Wine Spectator
Effusively fragrant, with pretty orange blossom, honeysuckle and fresh citrus zest notes that give way to orange sherbet, yellow raisin and Key lime flavors. Wonderfully creamy and refreshing, this lingers on the finish. Malvasia Bianca, Muscat Canelli, Viognier, Grüner Veltliner and Pinot Grigio. Drink now.
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Big House

Big House

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Big House, , California
Big House
The Big House wines were born of the notion that the California climate is quite hospitable to the rollicking, sun loving grapes of Mediterranean France, Italy and Spain. Big House has found that by blending, rather than relying upon a single variety, they can create far more complex, rich wines that elegantly match a very wide variety of cuisine, from pizza, to BBQ ribs to roast chicken.

Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

NDF62484_2009 Item# 102296

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