Wine & Spirits: Top 50 Wines in America’s Best Restaurants in 2019
“Some wines create buzz. Some simply sell without any effort: Guests don’t bother to name-check those wines on their Instagram feed, or to confer with a sommelier before calling for a bottle.
Those are the wines that top the Wine & Spirits Restaurant Top 50, the most popular wines in America’s favorite restaurants.”
Wine Spectator: Top 100 Wines of 2018
#86 Massican 2017 Annia Napa Valley White Wine – 92 Points.
“Each year, Wine Spectator editors survey the wines reviewed over the previous 12 months and select our Top 100, based on quality, value, availability and excitement. This annual list honors successful wineries, regions and vintages around the world….”
Wine Enthusiast: Top 100 Wines of 2018
#24 Massican 2017 Annia Napa Valley White Wine – 94 Points.
“This is a refreshingly stunning blend of 55% Ribolla Gialla, 39% Tocai Friulano and 6% Chardonnay, the latter (from Hyde Vineyard) finding unexpected companionship with its Napa-grown Italian counterparts. Waxy and floral, it tastes of green apple and white peach, with a plush mid-palate and lasting tension of vibrant acidity….”
San Francisco Chronicle: 2017 Winemaker of the Year
“How to describe Dan Petroski’s Massican wines? They’re from California, but somehow don’t taste like it. Ostensibly they’re modeled on the wines of Friuli, in northern Italy, but they don’t taste quite Italian either.
The Massican wines are white wines. They’re crisp wines, high in acid….”
Town & Country: The Up-From-Nothing Story of One of California’s Best New Wines
“Dan Petroski leads a double life. He makes white wine for hipsters—crisp, lively blends beloved of somms, wine bloggers, and bibulous young foodies. And he makes Napa cabernet for, well, the people who drink Napa cabernet. (You know who you are.) Since it’s too hot right now to drink cabernet, it behooves us to talk about his whites first. Not to mention that white is the new red….”
Food & Wine Magazine: On the Rocks
“Minerality is the Wine Buzz Word of the Moment, But What Does it Mean Exactly?
Some wines, mostly white, have a kind of stoniness. Or mineral character. Or something. The aroma or taste of Chablis can recall the bottom of a box of blackboard chalk (in a good way). The flinty-smoky note in Pouilly-Fume is so distinctive that it gave the wine its name (fumee, smoke). Other wines can taste a tiny bit salty or saline….”
“Massican Gemina: For his Massican project, Napa Valley Winemaker Dan Petroski, focuses on Northern Italian wine varieties – like this crisp blend of Pinot Grigio and Greco with a finish that has a distinctly seaside salinity.”