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2014 Yearbook CUTEST (ODD) COUPLE MARIPOSA 2010 TEMPRANILLO, PASO ROBLES ($23) CRU 2012 VINEYARD MONTAGE CHARDONNAY, MONTEREY COUNTY ($23) P roving that unlikely bedfellows can lead to a perfect team, this dynamic duo of wines is an eclectic match made in heaven. These wines are anything but typical, with the CRU Vineyard Montage appealing to Chardonnay first-timers and purists alike, and the Mariposa trumping the misconceptions and stereotypes of California Tempranillo. Much like the vivacious and popular cheerleader of high school nostalgia, the multi-dimensional CRU Vineyard Montage Chardonnay is an approach- able crowd-pleaser—made with fruit sourced from Mark's Vineyard in Monterey County, Paraiso Vineyards in the Santa Lucia Highlands and Cobblestone Vineyard in Arroyo Seco. These vineyard sites serve as a sort of spice-rack in the blending process, delivering layers of pineapple, guava and peach. Adding contrast to the coupling, the Mariposa Tempranillo is like the soft- spoken bad boy of the chess club; smart, structured and just a touch mysteri- ous, this wine exceeds expectations and delivers on all fronts. Not as rustic or heavy as its Spanish counterparts, this Tempranillo boasts balanced acidity and warm, firm tannin structure. Winemaker Ken Post—whom owner Richard Spencer describes as "a salt of the earth kind of guy with the innate talent for picking out the best rows of vines in vineyards sites"—oversees the production of these two lovely wines at their centrally located facility in Madera, California. Mariposa 2010 Tempranillo A blend of 87% Tempranillo and 13% Cabernet Sauvignon, each wine received three punch-downs a day until primary fermen- tation was complete—then was pressed off into 20% new/80% used French oak barrels for 20 months. Juicy, complex, deliciously pleasant with dark, sweet, red cherry, plum spice and even a hint of peach meat and tangerine peel. Wonderful natural acidity. 93 —Meridith May, Publisher's Picks, May 2014 CRU 2012 Vineyard Montage Chardonnay Buttered and battered: There's an ecstasy effect when you add in the high acidity and the clean pear, pineapple, peach and melon juice that drips, drips, drips into oaky notes. No bitter edge, it's round and spreads widely, generously into a bed of shale, honey and oak. 93 — Meridith May, Publisher's Picks, April 2014 cruwinecompany.com 130 / the tasting panel / december 2014