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98 { THE SOMM JOURNAL } APRIL/MAY 2017 TREANA 2014 BLANC, Rhône Blend, Central Coast (SRP $30) Paula Ames, Area Manager, Southern California, Austin Hope Collection. Paula Ames, Area Manager, Southern California, for Austin Hope Collection was there to present the nonconformist in the group: Treana 2014 Blanc. A white Rhône blend consisting of Viognier, Marsanne and Roussanne might not seem that uncom - mon, but in the mid-'90s, when a young winemaker by the name of Austin Hope first introduced his higher-end Treana blends, they were unheard of for Paso Robles. These above-$25, atypical blends were just another affirmation of the influence of the Hope family, who have been growing grapes in Paso since 1978. Said Ames, "The Hope Family is a family of farmers first and foremost and actually became one of the largest grape growers in the Central Coast. They are truly one of the pioneers of Paso. Growing up, Austin appren - ticed under Chuck Wagner [of Caymus], and his father, of course. These above-$25, atypi- cal blends were just another affirmation of the influence of the Hope family, who have been growing grapes in Paso since 1978. Tasting Notes 50/50 bar, white peach, honeysuckle, acacia wood and gardenia flowers in a full-mouth feel. Very plush and luxurious. —Albert Letizia Lemon curd, rose, jasmine and honey. Textural, tropical and spicy. —Olivia Ragni MURRIETA'S WELL 2014 THE WHIP WHITE WINE BLEND, Livermore Valley ($24) There to present The Whip, a white blend from Murrieta's Well—one of California's original winer- ies, established in Livermore in the 1800s—was winemaker Andrew Lynch. Said Lynch, "It's 100% estate-grown fruit sustainably farmed and we like to say this blend is a survey of the estate." This "survey of the estate" blend includes 30% Sauvignon Blanc, 30% Semillon, 30% Chardonnay, 7% Viognier and 3% Muscat Canelli. A well-meaning somm then deemed the wine a field blend. "Actually, replied Lynch, "I don't like using that term because that implies a carelessness. There's a lot of thought that goes in this blend, and the percentages fluctuate depending on vintage. The vinification is different too." Lynch ferments a small amount of the Chardonnay and Sauvignon Blanc in small oak barrels for about two weeks. He also ferments the remaining Chardonnay and Sauvignon Blanc along with the rest of the varieties cold in stainless steel. "It's just off-dry but a lot of acidity." Tasting Notes Medium-plus acid, medium-plus intensity; stone fruit and peach blossom. The way the acid and fruit play together make this one of my favorites. —Joel Caruso Peaches, pineapple syrup and sandal- wood. Cool wine. Very fun. —Albert Letizia Andrew Lynch, Winemaker, Murrrieta's Well.