Winemaker Notes
Conundrum's success as a unique, complex blend of white grapes from California continues with the 2008 vintage in this fresh, lively, deeply-flavored wine.
This is the first vintage to be produced at the new production-only Conundrum winery in the Santa Lucia Highlands of Monterey County. Our wine's core profile remains thoroughly Californian, with Sauvignon Blanc grapes from the Napa Valley, Muscat Canelli from Tulare County on the Central Coast, and Chardonnay and Viognier from our vineyards in Monterey County. The "puzzle" of Conundrum lies partly in guessing the range of grape varieties we use, because we never reveal its exact composition.
We continue to have success in the twist-top closure. As a winemaker and someone who insists on wines without faults, I believe this closure is the right tool to protect the aromas and flavors that developed in the vineyards and were preserved in the bottle.
Gorgeous aromas of apricot, honeysuckle, and vanilla and lime zest enhance a deeply-flavored palate of tropical fruit, peach, pear and honeydew melon flavors. The complexity of this wine is brought into balance with a rich, round, soft texture; fresh, supportive acidity; and a stunning, satisfying finish.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.