Roussanne/Grenache Blanc, Enchanté, Santa Ynez Valley, Andrew Murray Vineyards 2022
James Suckling 93 (2026)
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £25.60 — £6.40 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
White Rhône blends are rare outside France and rarer still done this well: a single Santa Ynez vineyard, whole-cluster pressed, fermented for up to 45 days and aged in mostly neutral barrels. It has the weight of a barrel-aged white without the oak flavour. A good answer for anyone bored of Chardonnay.
At a glance
- Grape
- Roussanne 55%, Grenache Blanc 45%
- Region
- California, USA
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Seafood, Poultry & Pork, Rich & Creamy Dishes
How it tastes
Juicy melon and pear with marzipan and honey, and a mineral thread running underneath. Rich in texture but refreshing with it, bone dry and finishing long and balanced. Roussanne 55%, Grenache Blanc 45%.
The producer
Andrew Murray fell for Rhône varieties travelling through the Rhône Valley in the late 1980s, left palaeontology at UC Berkeley for a winery internship in Australia in 1992, took a viticulture and oenology degree at UC Davis, and founded his own winery and vineyard in the Santa Ynez Valley, drawn there by a climate, soils and topography that reminded him of the Rhône. Enchanté comes from the Curtis vineyard, where transverse mountain ranges funnel cool Pacific breezes inland over ancient sea-bed soils of sand, gravel and a little loam that keep the vines' vigour in check, and the growing season stretches from February to November; the cordon-pruned vines are farmed on sustainable, organic and biodynamic principles, the estate is Sustainability In Practice certified, and the fruit is picked entirely by hand at night. Whole clusters were pressed straight to stainless steel, cooled overnight and racked off the gross lees, then fermented slowly over as long as 45 days in a mix of stainless steel and older French oak before nine to twelve months in mostly neutral barrels, with 6% new French oak.
Food and drinking
Serve at 11°C, with roast chicken, grilled prawns, slow-cooked pork belly or a creamy potato gratin. Drink over the next five to ten years. Sealed with a DIAM cork. Suitable for vegetarians and vegans.