Palmina is all about the intertwining of food and wine, and pairings of each around a table. Pairings are sometimes about wines themselves. Like yin and yang or salt and pepper, these wines have been enjoyed as an accompaniment or foil to each other over the decades. So it is with Arneis, the rich and rascally “white Barolo” that for centuries has been grown in the sandy hills of Piemonte and consumed at the table alongside Nebbiolo.

Arneis (literally translated as “little rascally one” in local dialect) is choosy about where it is grown, requiring sandy and chalky soil, moderate temperatures and meticulous farming in order to produce a wine of distinction. The Honea Vineyard fits these exacting qualifications for Arneis, with the fog-laden mornings and warm sun-filled days allowing the grapes to ripen fully and still retain natural acidity. There, Palmina owner/winemaker Steve Clifton and the Honea family planted one of only two certified Arneis vineyards in California to the vineyard’s ancient alluvial soils.

2010 was a cool growing season, resulting in a longer hang time on the vine for the later ripening Arneis. The grapes were hand harvested in October and upon arrival at the winery that morning were whole-cluster pressed. At that point, Clifton decided to further his foray with this grape, and permit it to naturally showcase its unique characteristics. A native fermentation with indigenous yeast took place in barrel (2/3 neutral oak and 1/3 stainless steel), followed by naturally occurring malo-lactic fermentation in the wine in oak. The wine aged on lees until bottling time in the early summer of 2010, and was then cellared for a few months of bottle aging to allow all layers and components to fully integrate.

A steely, strawlike color invites a swirl, which unleashes a delicate and floral nose of bee pollen, pear blossom and kaffir lime. The first sip rewards the palate with complex layers of flavors and texture – soft Anjou pears, clementine peel, spicy notes of white sage, and nuances of brazil nuts. The rich flavor profile is enveloped by both a lilting acidity and a creaminess, and finishes with a persistent and lingering minerality.

This is a medium-bodied, complex and intriguing wine that can be enjoyed chilled or at room temperature, enjoyable now or cellared for 1-2 years. Arneis is a superb complement to rich foods, such as our featured recipe Walnut Crusted Halibut.

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$296.40
per 12-bottle case

There is something inherently exotic about Malvasia Bianca. Perhaps it relates to its far-flung origins and introduction to Italy by Venetian adventurers and merchants. Malvasia Bianca is an ancient Greek varietal, and more than likely brought to Italy in the 14th century during the Venetian exploration of the Aegean and colonization of that region. Seven hundred years later, this aromatic and intriguing grape is grown and revered throughout the Mediterranean and -- in one unique spot in Santa Barbara County.

Malvasia Bianca needs a classic Mediterranean climate to epitomize the essence of this classic grape, and the Larner Vineyard in the Ballard Canyon area of the Santa Ynez Valley is such a place. Warm, sunny days, well-draining soils, cool nights and fanatical farming allow this one-acre parcel of Malvasia Bianca to ripen to perfection. Hand harvested at dawn’s first light, the grapes then spent 18 hours on the skins during a cold soak to extract deep and heady aromatics. This skin contact also resulted in a native yeast fermentation, which was allowed to continue to completion in neutral French oak barrels to preserve the astounding character and complexity of this intriguing varietal.

The 2010 Malvasia Bianca Larner Vineyard is arguably the most varietally true of the whites. Exotic passion fruit, mint and peaches are some of the aromas and flavors that flow from this gorgeous wine. Antonio Galloni, Wine Advocate #196

This year’s Malvasia smells of all the wonderful aromas that fill the air as Spring gives way to Summer. Soft smells of white flowers such as honeysuckle, night jasmine and citrus blossoms mingle with lemon grass and spice. Soft notes of cinnamon and mace lilt over and under the sweet smells of flowers and citrus. The palate is an immediate yin-yang dance between the bright acidity of lemon, lime and mandarin with the creamy depth of flavors, viscosity and richness one would associate with passion-fruit, cantaloupe and green papaya. The wine changes with every sniff, swirl and taste.

Enjoy this wine from a large, Nebbiolo / Pinot Noir style glass whenever possible as the depth and complexity will be enhanced dramatically with a little extra space to get its groove on. Pairs beautifully with big, savory dishes and our featured recipe is Polenta Panino.

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There’s something downright friendly about Pinot Grigio – even saying it brings a smile. It’s a grape with a well-traveled history, gregarious and outgoing. With its roots in Burgundy (where it is know as Pinot Gris) it found new homes in Switzerland, Germany, Hungary and Turkey during the Middle Ages. Today, it can be found in many regions of the world, but its popularity went worldwide in the 1960’s. Pinot Grigio is now one of the most consumed white wines in the US.

But, as with many things, not all Pinot Grigios are created equal. Pinot Grigio, being a close cousin to Pinot Noir, is very particular about where it is grown. This somewhat finicky grape prefers a cool climate, stark soils and a long, moderate growing season. Give Pinot Grigio morning maritime fog, sunny warm days kissed by breezes and chilly nights, and the vine will reward with grapes of intense flavor and bright acids. In this scenario, Santa Barbara County is nirvana for Pinot Grigio.

The 2010 Pinot Grigio is a snapshot of the breadth and depth of vineyards in Santa Barbara County. The beautiful russet-colored clusters were picked at that optimal time of balance at each of four vineyards. From the Santa Maria Valley – Sierra Madre Vineyard. From the Los Alamos Valley – Alisos Vineyard. From the Santa Ynez Valley – Honea Vineyard. And from Sta. Rita Hills – Hibbits Ranch.

To preserve the essence of Pinot Grigio, the grapes were delivered to the winery in the early hours of the morning to retain cool temperatures from the evening climate, with each lot whole cluster pressed directly to stainless steel tanks. A long, cool and controlled fermentation occurred over the next few weeks. Like other Palmina white wines, this was strictly non-malolactic to showcase the aromatics, textures and pure flavors of the grape itself. The wine was bottled in early 2011 and released in a screwtop finish.

The 2010 Pinot Grigio emphasizes textural richness and body over strict varietal character. I especially like the wine’s inner perfume and expressive bouquet. Antonio Galloni, Wine Advocate #196

The wine is a beautiful pale-gold - the color of diffused sunlight on an early summer morning – with a brilliant clarity. This 2010 vintage is beautifully aromatic, with notes of nectar, green pear, quince and a hint of sesame seed. Lively and yet round on the palate with lemon curd and more pear flavors mingling with lychee, marjoram spice and a gravelly earthy streak of flinty summer rain. Highly aromatic, beautifully balanced, flavorful and refreshing, 2010 Pinot Grigio is extremely versatile with food. It is also lovely on its own as an aperitif, picnic wine or as a well deserved glass of wine after a hard workday. Please enjoy in its youth for ultimate enjoyment.

Our featured food pairing is Florentine Pizza.

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This is a wine for the true connoisseur, who wants to taste the total essence of the grape. All the color and goodness from the golden-hued Tocai Friulano skins is integrated into the wine. A deep straw like golden color with tinge of green and a slight haze first states that this is not a wine for the masses. Aromas of apricot and just ripe pear are coaxed from the glass, which enjoys time and swirling to fully strut its stuff. The texture is rich and round, bringing nut-like flavors of almond and hazelnut, a hint of beeswax and more stone fruit – white peach and poached pear – before a lingering garden herb component adds another layer of complexity. The finish has a pleasing and palate cleansing note of almond bitters.

“There is absolutely nothing in this wine that did not come directly out of the vineyard,” notes Clifton. “It is rock-solid stable and will age indefinitely. It drinks well for up to 4 weeks after being opened. While different in flavor profile from most popular, modern white wines, the wine is beautiful on its own and with food. Truly a "Natural" wine. I find it interesting that the above reads as a list of things that were not done to the wine instead of what was.”

We recommend serving at cellar temperature. The robust character of this wine will nicely complement a hearty seafood antipasti or a simple plate of prosciutto. Our paired recipe is Palmina Ciuppin.

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Tocai Friulano is a grape native to the Friuli region of northeastern Italy, and a wine that is one of the most popular and widely enjoyed of the area. There, it is generally the wine locals will order, whether as a casual glass of wine in a rustic frasca, or as part of a meal in a white-table clothed elegant restaurant. And that is because of the crisp and refreshing character of the Tocai Friulano grape itself, and the delicious wine it produces.

Planted expressly for Palmina in 2002, the Honea Vineyard consists only of Italian varietals. One of the earlier ripening varietals in the vineyard, Tocai Friulano was harvested by hand, and whole cluster pressed to stainless steel tanks just a few short hours after being picked. A long, cool fermentation under controlled temperatures captured the pure essence of the grape – delicate aromatics, beautiful balance and an elegant fruit profile. Malolactic fermentation was inhibited to showcase the classic and pure notes of the Tocai Friulano varietal.

The 2010 Tocai Friulano Honea Vineyard, on the other hand, shows plenty of varietal character. It is a pretty, graceful wine laced with white peaches, flowers and mint. A long finish rounds things out nicely. In an amusing, ironic twist, producers in Italy can no longer use the name Tocai Friulano, while the successor denomination Friulano isn’t recognized yet by the TTB! Antonio Galloni, Wine Advocate #196

A pale yellow, straw-like color with almost transparent edges gleams as the 2010 Tocai Friulano is swirled in the glass. A reminder of the nearby sea is noted in the bouquet, with fresh and briny aromas mingling with nuances of wildflowers and garden herbs. Just ripe apricot flavors mingle with limón, kiwi, mineral notes and hints of almonds on the palate. Fresh and refreshing, 2010 Tocai Friulano has a pleasing, lively and vibrant finish.

Enjoy this with your favorite asparagus dish – really! Our featured recipe is Asparagus & Grana Soufflé.

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The Muscat grape is probably one of the oldest known wine grape varietals still in existence, with written descriptions of wines made from Muscat grapes going back to ancient times in Greece and Rome. In Italy, it was known as Apiane, due to the fondness of bees for the sweet nectar of the grape. Its popularity, though, does not mean that this is an easy grape to grow. It buds out early in the season and requires a long, even and temperate growing climate. In Italy, some of the most revered wines hail from the Piemonte area, particularly around the town of Canelli. The similar climate in the Santa Ynez Valley and specifically the Honea Vineyard led to a small planting of Moscato Bianco grapes for Palmina. At the lower part of the vineyard, a small triangular block of Moscato di Canelli is planted on the gravelly, ancient riverbed soils. The warm, sunny days and cool nights allow this late-ripening grape to fully develop intense and rich flavors, while still maintaining a refreshing acidity in the berries. True to its heritage and ancient reputation, bees gravitate to the nectar-like clusters as harvest nears!

Bright and brilliant, the pale gold color of the wine foretells of the fresh character of the wine. But, it does not predict the delicate and enveloping floral aromatics that waft from the glass with a first swirl. The bouquet teases into tricking the palate that this will be a sweet wine, but it is completely and beautifully dry. The pear blossom, jasmine and honeycomb bouquet merges with a creamy texture at first sip that delivers Asian pear, lychee and garden herb notes. The aromatics of the wine meld with flavors on the palate, with orange peel and hints of golden raisin and cantaloupe layering into the finish. Pretty, balanced and totally pleasant, the 2010 Moscato should be lightly chilled for maximum enjoyment.

Although it is tempting to simply enjoy the perfume of this wine, the balance and acidity makes it a superb food wine. We have paired this with Tarragon Gnocchi in Spring Cream Sauce, simply sublime!

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SOLD OUT

Pinot Grigio is a white wine. But the grape skins are reddish-blue. But it’s a white wine…right? Yes, generally Pinot Grigio is found as a very pale yellow, almost purely white wine. And that is because the usual style of Pinot Grigio is made without any contact with those beautifully hued “grigio” skins. It is what the market expects in this wine, but it is not always so! Long a tradition in the Friuli region of Italy, the little-known but classic way of making a “ramato” style Pinot Grigio has once again surfaced at Palmina. The 2010 Pinot Grigio from the famed Alisos Vineyard is – a beautiful salmon-russet color.

A portion of the Pinot Grigio grapes from the Alisos Vineyard were de-stemmed and the berries moved into open top fermenters and treated as if they were a red winegrape for fourteen days. The slurry of juice and skins was punched down twice each day to extract all that beautiful color, spiciness and soft tannin from the skins each day. After two weeks, the young wine was pressed and moved to a stainless steel tank, settled and then gently racked to neutral French oak barrels for six months. Malolactic fermentation was neither inhibited nor encouraged, and the wine was bottled in a clear bottle to showcase its beauty in the Spring of 2011

This 2010 ramato-style Pinot Grigio should be enjoyed in a large-bowled burgundy style wine glass for maximum enjoyment. The enticing, coppery color has a luminescence and clarity that almost glows. A swirl and a surprise! The rosy color of this wine deceives the senses, because the bouquet is all (white) Pinot Grigio. Nectarines and citrus aromas prevail, with hints of dried rose hips, sour cherry and floral nuances. On the palate, it is crisp and bracing with orange peel and peach skin flavors overlaid with Asian pear. A medium bodied wine with a delicate but nicely firm structure provide a framework for hints of garden spice, honeycomb and a cleansing, flinty minerality on the refreshing finish.

This style of Pinot Grigio lends itself to food with a smoky character, including barbecue, smoked mozzarella dishes and roast turkey. Try it also with fresh fruit, a Saturday picnic or our featured recipe, Shrimp Spiedini.

Click here for full winemaking and tasting notes.