Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2008 Kolibri continues the brilliant success Krankl has had with dry whites. As one can see when visiting his cellars, he is now using the fashionable concrete eggs as part of the white wines- upbringing. About 25% new French oak is used, and the balance is older barrels. Most of the fruit is from estate vineyards, with about 18% purchased from the Bien Nacido Vineyard. The final blend is 69% Roussanne and 31% Viognier. As is found in all Krankl's whites, the 2008 Kolibri possesses extraordinary aromatics. Abundant notes of marmalade, honeysuckle, white flowers, and candied citrus are accompanied by good acidity, beautiful intensity and purity, and a layered, fresh, medium to full-bodied mouthfeel. The wine is intense, but never heavy or overbearing. It is impossible to estimate which vintages will age well. I recently had the 2001 Albino and 2002 Lil- E and both were still brilliant. Other whites seem to go through a more funky stage from which they are unlikely to rebound. Consequently, as good as they are, I tend to drink them during their first several years of life.
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James Suckling
Wonderful aromas of lemons, lime, mango and hints of blanched almonds. Full-bodied, with a dense and dried fruit character. Soft and creamy texture. A finish of pear pie and honey -- like panacotta. Rich yet fresh. A blend of 69% Roussanne and 31% Viognier.
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.