Albarino! But make it California.

Sorry, Spain and Portugal - we appreciate that crisp racy style too but WHOA, this has all the intensity of a double serving of pre-workout without the jittery heart-pounding part. It’s Albariño like you’ve never had, with some extra weight, a little creaminess, and STACKS of ripe fruit. It’s like tropical Skittles but in liquid form. And without all that Red #40 and high fructose corn syrup.

What we mean is this is truly unlike any white you’ve had. We don’t care if you like big buttery Chards, laser-focused White Burgs, or something in between. This stuff will blow you away. Unfortunately, we don’t have scratch and lick screens (*yet) so you need to trust us on this one.

David Wilson and Chris Alheit make some salivatingly delicious wines at super honest prices. With our discount (40% off) dropping this down to $18 the value is absurd.

In the glass, it’s all white peaches, pears, lemon-lime, and mineral-infused baby pineapple. Some neurtal oak gives it a slight buttery, creamy edge and adds viscosity to the mouthfeel. And a vein of acidity keeps it all in check. If you like seafood of any sort, or just need something to pair with pools, soccer games, beach voyages, hikes, and other warm-weather activities - this is the one.

Interestingly this comes from the Sierra Foothills, where summer temps soar way high. Not exactly where you’d think to grow Albariño. But the vines are rooted in mineral-rich schist soil, with plenty of limestone to add some terrific minerality. And they’re planted facing East, so they get more shade during the day. Add in some cool Sierra nights and what do you get? A natural acidity in the grape and you keep that zingy acidity while bumping up the tropical fruit side.

Fun fact before we let you go pile up. The Iberian Peninsula grows about 50,000 acres of Albariño while California has less than 300 acres of it planted.

Your chance is up today to get an ultra-rare, super stylish wine you won’t find anywhere else.

Not much to go around though…

91 Points – Dan Dawson’s Wine Advisor

“Lemon, lime and kiwi nose that’s the faintest bit of cream and bread crust that softens the pungency. Tingly stone and citrus fruit flavors with lemon thyme, cucumber and jasmine giving complexity. Fermenting in neutral oak barrels gives the wine depth and guts but not the flavor of oak. This is a great choice for a crisp white to enjoy with appetizers, molluscs and crustaceans. (I took it to a local crab feed – it was a big hit.) Wilson Foreigner is a two-family-owned winery. David & Christine Wilson live on their family vineyard in Napa’s Wooden Valley. Chris and Suzaan Alheit live and work in South Africa They follow the “New California Wine” model of unique grapes, mindful vineyard practices and non-intervention winemaking. All of which lead to wines that are intense, energetic and decidedly unique. All that and very fairly priced, too. Get some.”