It’s been beautiful out here in wine country lately, with 70 degree days and lots of sun. But this Chenin from our friends at Dashe swept in like a fresh blast of Arctic air and gave us the chills… in a good way. And it might be Dry January, but in fact, the CDC just clarified that dry Chenin Blanc is what you should be drinking, in abundance.

Everything about it - the price, the 91 points, the zippy crisp pears and honeysuckle, and… the price!! Make this your locker-filler-upper, take-me-to-the-beach pick for an unbelievable $16!!

Dashe is an all-time favorite of ours, and still, a hidden gem of sorts as Robert Parker aptly notes: “One of my favorite under-the-radar wineries for a number of years has been Dashe. The prices are reasonable, the quality high, and the wines filled with personality.”

The proprietors have an all-star background: Mike worked the legendary 1989 vintage as an intern at Château Lafite-Rothschild and did stints at Cloudy Bay, Schramsberg, and Far Niente, before settling in at Ridge Vineyards, where he worked side by side with the legendary Paul Draper, while Anne interned at Château La Dominique in Bordeaux and Chappellet Winery in Napa, before making brandy for Remy Martin. Since 1996, Dashe Cellars has adorned the finest wine lists around the world, at most of the top restaurants in the US, including The French Laundry, Chez Panisse, and Per Se.

Whew! That’s some serious experience.

But the wine. It’s fantastic, with a New World meets Old World feel. The juice was entirely fermented in concrete eggs (hence the name) and saw no oak. The egg gives it the incredible texture and weight to balance out the brisk acidity and zing. We think it has all manner of pears (Asian, bosc, red) with a bit of yellow plum, honeysuckle, and maybe a hint of almond or marzipan too? It’s supremely delicious in every way, and if you’ve been waiting for a white wine from us (we hear you!!) this is the one you should try. With fresh warm bagels, smoked salmon, and cream cheese, this will sing and dance on your palate.

Again, that price! Huge value! Glowing reviews too…

91 Points – Anthony Dias Blue

“Fresh and juicy, crisp and tangy with generous apple and melon fruit; silky, bright and showing racy acidity, balanced and long; nice to see someone in California taking this variety seriously.”

90 Points – Wine Enthusiast

*“This attractive, technically light-bodied wine fermented in a concrete egg is rich in ripe fruit flavors and has a mouthcoating texture, but stays nicely balanced thanks to underlying acidity.