Pale gold color; baked apple, peach, pear, Meyer lemon, pineapple, nectarine, ginger, tropical flowers on the nose and palate.
Dry; minimal tannins; juicy acidity (3.52 pH; 5.5 g/L TA). Medium body. Smooth, round in the mouth with juicy, fruity illusion of sweetness. Rich, fresh, 100% pinot gris from two vineyards in the southern part of Monterey with influence from Pacific ocean breezes, giving it hint of saline/minerality on the extended finish. Fermented in stainless steel. Layered complexity thanks to three months on the lees. 13.5% ABV
La Crema is a family-owned estate in the Russian River Valley in Sonoma and Mendocino counties. Owners Laura Jackson-Giron and her sister, Jennifer Jackson Hartford, founded the winery in 1979 with a commitment to quality. The original name was La Crema Viñera (“The Best of the Vine”). The name, of course, has now been shortened. It still means quality grapes from one of California’s preeminent cool-climate regions.
Laura Jackson-Giron and Jennifer Jackson Hartford are daughters of Jess Jackson. They also are owners of Jackson Family Wines, a major world player in the wine world. Barbara Banke, Jess’s widow, is the chairperson of Jackson Family Wines. Son-in-law Don Hartford is the vice chairman. Hailey Jackson Hartford Murray, daughter of Jennifer and Don Hartford, is third-generation involved in the winery.
The La Crema operation specializes in Burgundian-style pinot noir and chardonnay, classic cooler climate grapes. Pinot gris fits into their approach as a tasty side gig—pinot gris is a mutation of pinot noir (Cal-Davis says pinot gris essentially has the same DNA at pinot noir). Craig McAllister is the head winemaker, assisted by winemaker Eric Johannsen. Lisa Valtenbergs joins them as the facility winemaker. La Crema also has a robust a culinary-restaurant program. Tracey Shepos Cenami is the chef and cheese specialist. There are tasting rooms in Healdsburg and at Saralee’s Vineyard at La Crema Estate in an historic barn.
Vineyards are sustainably farmed and are CCSW-certified (Certified California Sustainable Winegrowing). Composted pomace (pulp remaining after crushing grapes) is returned to the soil. Bird habitat boxes attract owls, bluebirds, and falcons to nest and patrol the vineyards and naturally control vineyard pests. They practice integrated pest management by introducing beneficial insects to reduce use of pesticides. The winery’s water conservation methods mean they use half the industry average. All vineyard irrigation is recycled water. They employ a Tesla Energy Powerpack to reduce electric drain during peak times, and their solar array provides up to 65% of their power needs.
La Crema Pinot Gris, Monterey 2021 delivers fruity potpourri of baked apple, Meyer lemon, tropical fruit framed by sleek, mouth-watering acidity. Candied ginger and sea spray minerality support the finish. Ripe fruitiness and time on the lees stirs in illusion of sweetness and admirable complexity at this price point. $16-20
Pairing—Works nicely sipped on its own; versatile as food wine. With its maritime influence, natural with seafood; grilled shrimp, seared scallops, oysters on the half shell, crab cakes, mussels, lobster. Light white fish, halibut, flounder, cod, snapper, black sea bass, sushi; grilled salmon and tuna, especially paired with citrus glazes, herb-infused dressings. Thai-spiced seafood, Vietnamese shrimp dishes, ceviche. Cheese—Toma; fresh goat cheese, Cowgirl Creamery Humboldt Fog, Laura Chenel Chèvre; manchego; creamy brie, camembert; fresh mozzarella, feta, sharp cheddar, gruyère, premesan. Avoid overly pungent cheeses.
La Crema’s very informative website; worth a visit. Many nice videos
