Clos Solene Hommage Blanc 2012 (Paso Robles, California) - [VM 93] [ST 92]

Clos Solene Hommage Blanc 2012
(Paso Robles, California) - [VM 93] [ST 92]

Regular price $65.00 Sale price $59.99 Save $5.01

VM93 ST92
Only 7 items in stock!
About this Wine:
Our white rhône blend is a lovely on its own; Crisp, very balanced, a great length and a stunning complexity of aromas. Often times, we hear it is a white wine for red drinkers. We’ve sourced 1/3 of the grapes from our estate and the remainder from Glenrose, Adelaida, and James Berry Vineyards. It was aged for 5 months in 300L barrels made of 25% new oak. An elegant white wine that can be aged up to 10 years with an optimum drinking window between 3 to 6 years and ideal temperature to serve at 52°F.

Ratings & Reviews

93 Points - Vinous Media:
"The 2012 Hommage Blanc, a Roussanne/Viognier blend, is drop dead gorgeous. Lychee white flowers, mint and crushed rocks all take shape in the glass. Floral aromatics from the Viognier become increasingly expressive as the wine opens up in the glass. The 2012 captures the generosity of the year, while maintaining gorgeous freshness and lift." - Antonio Galloni (July 2013)

92 Points - Stephen Tanzer's International Wine Cellar:
"(60% roussanne, from the James Berry and Booker vineyards and 40% viognier from the Russell Family Vineyards; 50% new and 50% neutral French oak): Bright, green-tinged yellow. Sexy orchard and pit fruit aromas are sharpened by notes of lemon curd, mint and lemon thyme, with suave vanilla and honey qualities adding complexity. Fleshy and broad but dry and energetic as well, offering sappy pear, nectarine and candied citrus fruit flavors and a bracing note of chalky minerals. Clings impressively on the finish, leaving floral and honeyed pear notes behind. This wine's interplay of richness and vivacity is impressive, as is its range of food-matching possibilities - I'd go with young goat cheeses, mildly spiced, coconut-based Indian seafood curries or buttery old-school French seafood or poultry preparations." - Josh Raynolds (Nov/Dec 2013)