<H1>2005 Chenin Blanc, Ernesto Wickenden Vineyard -- Foxen Shopping Cart</H1>
<B>$20.00</B>
-- <I>Santa Maria Valley</I>
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<u>Winemaker's Notes:</u>
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This is “Ernesto’s” 39th year—and our third vintage since we began exclusively farming it. The wine was 50% barrel fermented, which contributes texture and richness, and 50% tank fermented to maintain freshness and purity of fruit. The natural acidity of the Chenin Blanc grape enables it to age gracefully, and with ageing it develops more honeysuckle aromas and flavors. In its youth, this wine shows lots of anise, pear and quince—with nice crispness. The “Ernesto” is great with oysters, melon with prosciutto, apple fennel salad, and cool soups.-Bill Wathen
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<b>92 Points-<i>Wine Enthusiast Magazine</b>
"The 2005 continues a multi-year streak of being one of the top Chenin Blancs in California. The main feature is dry acidity. It frames apple,citrus,peach and flower flavors, with a nutty, slightly bitter finish. Try as an interesting alternative to Sauv Blanc."-S.H(12/31/2007)
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<i>This South Central Coast winery is most famous for its Pinot Noir and Syrah, but we've discovered it makes a nice Chenin Blanc as well. Foxen co-owners Dick Doré and Bill Wathen (who is also winemaker and viticulturist) made 1,100 cases from the 41-year-old vineyard, which was planted by Ernesto Wickenden. The wine's fruity pear and apple aromas and flavors paired nicely with a moist butterfish fillet, which was served with mustard greens and bacon.</i>
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<b>- Lynne Char Bennett
San Francisco Chronicle, December 28,2007</b>
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