In this wildly unusual blend, one finds a fascinating balance of herbal, tropical, and mineral elements. Though only 13% of the blend, The Paring is strongly influenced by the richness of the Semillon. On the nose it combines with the Sauvignon Blanc to create notes of white flowers, pineapple, pear, sage, and fresh cut grass. The Viognier is also active on the aromatic side with vivid honeysuckle notes. The round, supple mid palate exhibits white peach flavors alongside a hint of oak toast and subtle, mouthwatering grip. Bright, vibrant acidity from the Sauvignon Blanc forms the backbone and leads to a fresh, cleansing finish.
76% Sauvignon Blanc, 13% Semillon, 11% Viognier. Armed with a degree in Soil Science from the University of Vermont and Vintages at Staglin, in Napa, California and Craggy Range in Hawkes Bay, New Zealand, Matt Dees has an intrinsic feel for wine, from dirt to glass. Curious and experimental by nature, Matt's approach to winemaking is grounded in the vineyard first and foremost: attuned to the vines, the weather, the soil, Matt seems almost to be a part of the vineyard itself. Made from vineyard blocks that are either too young or don't fit into the vintage style of the highly acclaimed Jonata Wines—The Paring is essentially a "chip off the old block." The Paring bottlings explore different styles and vineyards—from the dual stylistic expressions of Santa Maria Valley Chardonnay to the meticulously farmed Pinot Noir from a selection of distinctive Santa Barbara sites. When he's not working with The Paring, Matt can be found making the wines for its big-sister winery—Jonata.