Single Bottle - Standard - 750ml
Starting bid HK$3,300.00Bids: | 0 |
Current Price: | HK$3,300.00 |
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Starting Price: | HK$3,300.00 |
Tasting Notes:
The light gold-colored 2004 The Rejuvenators, fashioned from fruit sourced from John Alban’s vineyard, is a blend of 44% Roussanne, 34% Chardonnay, and 22% Viognier. In keeping with the vintage character, it exhibits an extraordinary fragrance of brioche, white currants, honeysuckle, waxy candied citrus, and tropical fruits. Full-bodied, with good underlying acidity as well as an unobtrusive touch of new oak, this full-throttle yet elegant, vibrant, dry white should drink well for 4-5 years. But who will be able to resist it for that long? The world’s most profound wines are always made by the same kind of people ... artists, craftspeople, revolutionaries, and traditionalists who have one overwhelming trait in common ... they are irrefutably dedicated to the pursuit of excellence, and their hearts, souls, and enormous talents are reflected in wines of singular personality and achievement. There are never any compromises, so it is no surprise that what takes place in these cellars is the transformation of a commonplace beverage into a form of drinkable art!Manfred Krankl and his charming wife, Elaine (referred to by Krankl as “E”), are on a roll given what has emerged from their funky warehouse/garage winery located in what looks like a discarded Hollywood set from the movie Mad Max. Finding a bottle or two of Sine Qua Non is no easy task since virtually all these wines are sold to longtime mailing list clients as well as the country’s finest upscale restaurants. However, some relief is in sight as Krankl is beginning to get fruit from his own Eleven Confessions Vineyard in the Santa Rita Hills. Moreover, he planted another vineyard in Ventura County on a bald outcropping that should produce some fascinating Rhone varietals. The upcoming releases all reveal Krankl’s magic touch, and like some of the finest wineries working with Rhone varietals, Manfred Krankl is a creative blender, recognizing that blends generally result in more nuances and flavor complexity than a single varietal cuvee.(Release date 11/06)