Trebbiano — also known as Ugni Blanc — is one of the most-planted grape varieties in the world, but you don’t see much of it on the East Coast. Wölffer Estate planted some in 2010 and has been making wine from it for several years now.
It tends to be a little neutral — fruity and fresh, but not much else — but Wolffer winemaker Roman Roth has had good success with it by blending other varieties into it.
This week’s Wine of the Week, Wölffer Estate Vineyard 2017 Trebbiano ($24) is 76% Trebbiano, 17.5% riesling and 6.5% chardonnay.
There result is a fruit forward wine that is destined to be enjoyed by the pool or the waterfront.
The nose is peachy and floral with less overt notes of lime and fresh-cut hay that really come out as the wine warms a bit out of the fridge. The medium-bodied palate is even more peachy — both in flavor and in its fleshy texture — and features bright acidity that slice through subtle weight.
Again, as the wine warms it changes a bit, becoming a bit tropical with a lemon-lime finish.
I’m not prone to these types of tasting notes, but this is a wine that taste like liquid sunshine.
It’s available at the winery’s Sagaponack tasting room for $24.