TN: Ryme Vermentino/Hers '11..(short/boring)

Tried last night w/ my ChickenRollotini:

  1. Ryme Vermentino/Hers LasBrisasVnyd/Carneros (13.1%; www.RymeCellars.com) Forestville 2011: Light yellow/gold bit cloudy color; lovely fragrant/perfumed spicy/mineral/stoney/nutmeg somewhat floral/aromatic nose; quite tart rich/spicy/nutmeg mineral/stoney floral/pear quite perfumed flavor; very long quite perfumed/fragrant rather stoney/mineral quite tart rich/spicy/nutmeg/pear/floral finish; much like a Ligurian Vermentino but richer/lusher on the palate; a lovely drinking wine. $28.00

A wee BloodyPulpit:

  1. Ryme is Ryan & Megan Glaab. Ryan is winemaker at WineGap. They make two Vermentinos. “Hers” is made in a brighter/zippier style w/ conventional SS fermentation to capture the brightness of Vermentino. “His” is made w/ skin contact and quite different in style.
    LasBrisas is FrankMahoney’s other vnyd in the Carneros. It is probably the coldest vnyd for Vermentino in the World.
    Tom

I LOVE the his version of this wine.

They’re two pretty different beasts. As I’m sure you know, David.
I like the “hers” for just plain drinking enjoyment. For the “his”, I have to get my brain engaged
to appreciate it. I particularly like the savory character of the “his”. But it’s a little weird for
some people to get into it.
Tom

Tom, I think that’s true of any white wine made in a “orange” style when consumed without food - food really makes them shine brighter. Hard to imagine a more perfect pair for the His than a roasted chicken. My love was for the '10 version of this wine as the '11 is not yet released.

Drank my first bottle of '11 Hers last night with grilled home made bread w/lardo at Sotto (followed pizzas, mine was sausage and rapini, with which we drank '96 Clerico Ginestra). Loved, loved the Hers Vermentino. Tom’s note captures my impressions precisely. Lovely wine. Will drink another bottle tonight with grilled chicken. I wouldn’t be surprised if my 6 pack doesn’t survive the week.

I liked both versions but felt the superior wine is somewhere in between the styles. One was all about big fruit expression and the other was very lean.

What’s with the KY Jelly wine marketing??
Odd.

Mark, they let you bring that carpetbagging northern wine into Sotto? [snort.gif]

Do Bianchi (Jeremy Parzen) is pretty serious about their “ONLY Southern Italian wines” regime there…

No Vermentino on the menu. Otherwise, I would drink theirs. Believe me, I’ve suggested it…

As I understand it, the list is strictly from south of Rome.

Vermentino di Sardegna, no?

Do they admit Sardegna? I thought it was more about Calabria, Campania, Puglia, Basilicata & Sicily…