In all seriousness if this wine had a D&R or Cruse label on it there would be orangutan street fights to get hold of some bottles. Like 3/4 Crus Beaujolais and maybe the rest Jura Poulsard or Rocks District Syrah this wine is just light and powerful and there is simply no way it is made in California from Lodi fruit.
From Zalto Burg stems we adored the 2012 Scholium Project 1MN for the hour it took to drain the bottle. Went fantastic with homemade protein cheeseburgers (local grassfed) enhanced by lemon-infused mayo, cranberry ketchup and sauteed sweet onions. It is a shame some look back sharply at Abe’s early red experiments, which sometimes went sideways, because SP really has things dialed in now. The modern wines are oh so delicious. I don’t know if I have more but I will be taking a look.
I’ve followed Abe from the start, as we say around here (we were actually colleague’s in his previous life), albeit not as closely as you, but his recent winemaking, I think both reds and whites, have really come into a zone of being both delicious and fascinating.
Have had a few cool wines from Abe recently, but the 2013 Wolfskill was nearly undrinkable: gloppy, hot, sweet, about 16%. Didn’t know how to even deal with it. Now I’m just sort of confused by his whole lineup and don’t know what to try to purchase, if anything.