Maple Creek Winery

Flora is one of those intraspecific hybrid grape varieties they used to concoct at UC Davis back in the day, before genetics took over. Back then they wanted to invent new grapes. Now it seems everyone just wants to sort out the origins of the old ones with DNA fingerprinting. Flora is clearly one of the most engaging creations to come out of that period of invention. It’s a cross of Semillon (for full body and luscious fruit) Gewurztraminer (for aromatics and balancing acidity).

Somehow Tom Rodrigues at Maple Creek got the idea to let it hang and hang and hang in 2002, and finished it at 9% residual sugar. The aromas come out as honey, honeysuckle and pear nectar, and they go right into the flavors as well. I particularly like the orangey uplift that comes just past the midpalate and blossoms long into the finish. The wine is viscous, but not as thick as some of the botrytisized bodybuilders now on offer. And for all the actual sugar left in the wine, its sweetest dimension is actually up high, with a kind of spun-sugar lightness. The Semillon gives it all the voluptuous flesh you could want, and the Gewurztraminer keeps that fleshy flavor writhing sensually on your tongue. You must experience Flora at least once in your life, and this is a great way to do it.

Note: This wine was also selected by our panel of winemakers as a Yorkville Highlands “Appellation Signature” wine in the Appellation Discovery Tasting conducted in April/06.

Reviewed August 6, 2006 by Thom Elkjer.

Other Awards & Accolades

AppellationAmerica - "Appellation Signature" selection

Aromas of apricot, clover honey and hazelnuts, near-weightlessness on the palate, and pleasing restraint in the sweetness. (Yorkville Highlands Discovery Tasting: April 11, 2006)