George Hendry and his family have been growing grapes on their 203-acre farm located at the foot of Mt Veeder (just northwest of the city of Napa) for over 80 years. A portion of Hendry Ranch sits on some of the earliest vineyards planted in Napa, dating back to 1859. The site has seen a wide range of ups-and-downs, from Phylloxera devastating the vines in the late 1800s to Prohibition in 1920. The Hendry family began making wine in 1992 (prior to that, they sold their grapes to other winemakers), and now make their wine solely from estate-grown fruit. The maritime microclimate lends itself well to over a dozen grape varietals, especially Albariño, which is native to the very rainy Galicia region in northwest Spain.
The Albariño grapes comprising this wine come from 3 different blocks. All are blanketed by morning fog and cool afternoon breezes, creating a “transitional” climate between the cool Carneros region and the warmer Napa Valley regions on either side of the benchland lots. One of the blocks is located in a sunnier area of the vineyard and is harvested a few days earlier than the grapes in the two cooler blocks. The grapes are whole cluster pressed, contributing phenolics to the wine, while preserving Albariño’s aromatics. The must is then combined in stainless steel tanks and cool fermented at approximately 60°F. The cool fermentation preserves the aromatics and flavors of the Albariño grape. Searing acidity, with aromas and flavors of green apple, lemon zest, and white flowers make this wine a refreshing drink on its own or a great accompaniment to light, yet flavorful food dishes.