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Emme Wines Amando El Sol

$39.00

Out of stock

Vintage: 2022
Region: Mendocino, California
Viticulture: Organic
Grape varieties: 30% Chardonnay and 70% Colombard

Emme Wines Amando El Sol is a classic, old-school white blend of Colombard and Chardonnay. If you’re a wine nerd, you know this was the go-to blend for California white wines before heavily manipulated Chardonnay glutted the market. Bright and crisp, with a melange of citrus fruits, green apples, and sea spray.  Colombard from Ricetti Vineyard forms the base, giving a light, beautifully linear wine. Once picked, the Colombard was pressed directly, settled overnight, then racked off gross lees into a stainless steel tank for primary fermentation. After primary finished, the wine was put down to neutral oak barriques and one small concrete egg to age for 6 months. To add some creaminess and weight to the Colombard, Chardonnay from Bazzano vineyard was picked in late August. The Chardonnay was pressed directly, left to settle overnight, then racked off gross lees into a small concrete egg and two neutral oak barriques. After primary fermentation finished, the Chardonnay was racked out of the concrete egg and consolidated in neutral barriques to age on lees for 7 months. In late March, the Chardonnay and Colombard components were racked out of their barriques and blended just before bottling. Indigenous yeast fermentation. SO²: 15 ppm at bottling. No other additions, unfined and unfiltered.

Movie: Endless Summer

Additional information

NATTINESS

Super Natty

FRUIT

Lemon, Lime, Orchard Fruit, Tangerine

BODY

Medium-bodied

ACIDITY

Electric (High)

OAK

Neutral Oak

TANNIN

Light

ALCOHOL

12-13%

SWEETNESS

Fruity & Dry

SERVING TEMP

Cool Whites and Orange (53°–57°)

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Vegan

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Emme Wines Amando El Sol

Emme Wines Amando El Sol is a classic, old-school white blend of Colombard and Chardonnay. If you’re a wine nerd, you know this was the go-to blend for California white wines before heavily manipulated Chardonnay glutted the market. Bright and crisp, with a melange of citrus fruits, green apples, and sea spray.

Colombard from Ricetti Vineyard forms the base, giving a light, beautifully linear wine. Once picked, the Colombard was pressed directly, settled overnight, then racked off gross lees into a stainless steel tank for primary fermentation. After primary finished, the wine was put down to neutral oak barriques and one small concrete egg to age for 6 months. To add some creaminess and weight to the Colombard, Chardonnay from Bazzano vineyard was picked in late August.

The Chardonnay was pressed directly, left to settle overnight, then racked off gross lees into a small concrete egg and two neutral oak barriques. After primary fermentation finished, the Chardonnay was racked out of the concrete egg and consolidated in neutral barriques to age on lees for 7 months.

In late March, the Chardonnay and Colombard components were racked out of their barriques and blended just before bottling. Indigenous yeast fermentation. SO²: 15 ppm at bottling. No other additions, unfined and unfiltered.

About Emme Wines

From winemaker Rosalind Reynolds:

My name is Rosalind, and I farm grapes organically and make wine without additives.

I work within a like-minded community of grape growers and winemakers in Northern California. 2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.

Wine, at its core, is about community. Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year, and pick the grapes to come autumn; the winemakers and interns who foot stomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you. An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community that makes all of it possible. I could not do this alone, nor would I want to.

Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family. I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.