Just Tasted | 2012 Grgich Hills Estate Violetta, Late Harvest
If I was to be honest with myself, I truly believe I would take a silky, honey-like dessert wine any day over a huge slice of cake, or even creme brûlée – which happens to be my favorite dessert EVER!
I can’t explain the joyous, heart melting feeling I get when I slowly sip on a small glass of this golden syrup. It’s reminiscent to the same feeling you get when you sit down to watch the sun set over the ocean. The breathtaking moments, as the various layers of color start to show. The way the air begins to chill as the sun slips away into the deep blue waters. The feeling of peace and tranquility as the day comes to a close.
That feeling is bottled up in this liquid candy. You’re tempted to finish the entire bottle just to stay in that moment… although the next day’s headache may not be worth drinking an entire bottle in one sitting. I will assure you!
The 2012 Grgich Hills Estate Violetta is a delight to drink, as you may have gathered from above. It has a very delicate, honeysuckle nose, which makes sense from the grapes it was derived from. Sauvignon Blanc, Riesling and Gewurztraminer are the big players here and they bring a smooth and layered palate to the table.
Pear, honey, dried apricot and apple crisp are some of the flavors I get. It’s so freaking good, people! I may have drank the entire bottle with Adam – hence my warning of a headache come morning.
I really love this bottle, because it’s not overly sweet. I’ve had some sweet wines in the past, but this one is the perfect amount rich sweetness and loveliness!
Some interesting things to note about this wine. “Violetta” was named after the winemaker’s (Miljenko “Mike” Grgich) daughter, Violet. Since she’s grown up under the tutelage of her father, working in just about every area of the winery, she’s come to play a large roll in the production of the winery. Nothing like having a wine named after you. I’m rather jealous.
To get this type of wine it requires a very specific disease called Botrytis cinerea, also known as Noble Rot. It caused the grapes to mold, but oddly enough the result is a distinctively sweet dessert wine. How you might ask? The fungus basically sucks the water out of the grapes, so higher amounts of sugar, minerals, and fruit acids are left to be harvested. Who knew a fungus can produce such a fantastic and beautiful thing for us to enjoy.
I feel there are some words of wisdom to be taken from this, but I will let you figure out exactly what that means to you and in turn I will keep this blog post from becoming a novel.
I can already assume you are wondering why in the world there are a ton of Oreos surrounding Violetta’s beautiful bottle. Well, I will explain. The night we opened this wine, it was so last-minute, that the only thing I had on hand for a dessert were Oreos. To my shock, Oreos were fantastic with this wine. The cream center and chocolate cookie paired perfectly. I highly recommend attempting the same pairing if you get a change.
Nose: Delicate aroma, lots of Honeysuckle and ripe pear
Palate: Pear, honey, dried apricot and apple crisp.
Food Pairing: Rich cheese, fruit tart, creme brulee and yes, Oreos