Sine Qua Non To The Rescue Vin de Paille Roussanne (375ML half-bottle) 2006
Roussanne
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Robert
Parker -
Wine
Spectator
Product Details
Varietal
Producer
Vintage
2006
Size
375ML
Features
Collectible
Boutique
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 To the Rescue Roussanne Vin de Paille has 290 grams of residual sugar per liter. Despite its aging in 100% new oak, there is not a hint of wood to be found in the aromas or flavors. This remarkable sweet white exhibits abundant aromas of orange marmalade, rose petals, honeysuckle, brown sugar, and spice. It looks like 10W40 motor oil, but its ample acidity provides uplift and vibrancy to its enormously endowed, sweet personality. Who knows how long it will last, but it definitely has 15-20 years of longevity, and it may surprise us all by living for 40-50 years.
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Wine Spectator
Extremely viscous, rich, ripe and unctuous, with intriguing fig, honeyed fruitcake, dried citrus peel and marmalade flavors that glide on the palate with enough acidity to keep this lush and not cloying.
Sine Qua Non was created after the 1994 harvest of a Bien Nacido Syrah named “The Queen of Spades”. Winemaker Manfred Krankl feels strongly that each vintage is a completely unique wine and thus he gives each wine a unique name. He also creates the artwork for each new label himself. Previously, Manfred had made wines with Bryan Babcock and John Alban and still sources much of his fruit from Alban’s vineyard. The basic white wines have always been a white blend of Chardonnay, Roussanne and Viognier and a red wine based on Syrah plus Grenache. Sometimes there are small quantities of Rose and a Grenache-based red.
Sine Qua Non has its own winemaking facility in Ventura, California not far from the Santa Barbara vineyards where the fruit is sourced from. In the last few years Manfred and his wife, Elaine, have begun creating their own vineyards dedicated to Rhone varietals. Their winemaking philosophy is to work in very small batches, gravity flow, natural yeasts (unless a fermentation problem is anticipated), long lees aging for the whites and repeated racking for the reds to open them up. This is a modified explanation of a very dedicated and artistic approach to winemaking. The wines are simultaneously very rich and elegant, superbly balanced and thoroughly harmonious with food, never overwhelming.
JIM163488_2006 Item# 163488