The 2021 Unanswered Prayers White is composed of 72% Chardonnay, 15.4% Roussanne, and 12.6% Marsanne mostly sourced from Sanford & Benedict Vineyard, with a smaller proportion from Bien Nacido Vineyard. It was barrel fermented and aged for 21 months in French oak, 86% new. Prancing out of the glass with a fantastically fragrant nose of grapefruit oil, lemon curd, and lime blossoms, plus hints of lemongrass, shaved ginger, and allspice, the palate is full-bodied, rich, and seductively viscous. The subtle nuttiness to the opulent apple and baking spice flavors is offset by racy acidity, finishing yeasty. Bottled in July 2023, I suggest decanting this and keeping the decanter in the fridge for a good hour or two before serving, then taking it out for about 15-20 minutes before pouring it to ensure it’s not served too cold. Only 336 cases were made.

Mostly Chardonnay from Sanford & Benedict, but blended with smaller amounts of Roussanne and Marsanne, the 2021 Unanswered Prayers White is one of those riveting whites that brings incredible opulence and richness while staying light on its feet and balanced. Despite being largely Chardonnay (72%), it reminds me of a great Hermitage Blanc with its ripe quince and honeyed stone fruit notes that give way to more flower oil, green almond, and fresh croissants, with more classic Sta. Rita Hills minerality and salinity showing on the palate. Medium to full-bodied, concentrated, and flawlessly balanced, with good acidity and a mammoth-sized finish, it will blow you aways any time over the coming 7-8 years, and I certainly wouldn't be surprised to see this shine for well over a decade.

I tasted the 2021 White Wine Unanswered Prayers on July 7, 2023, a few days before it was due to be bottled. This blend of 72% Chardonnay, 15.4% Roussanne and 12.6% Marsanne comes predominantly from Sanford & Benedict Vineyard, with the balance from Bien Nacido Vineyard. It was barrel fermented and matured for 21 months in 86% new French oak. "I would describe our white winemaking as risky," proprietor Nik Krankl explains. "It's an extremely oxidative process, and the wine does go brown. We stir the lees to encourage protein chains to form and fall out of solution via barrel fermentation and bâtonnage." The wines aren't filtered or fined, "so they of course run the risk of throwing tartrates," Nik continues. "But you get the seriousness in the wine that a lot of whites that play it safe don't have." Nik and Julia suggest decanting their whites. "That two ounces you lose from decanting off the tartrates is well worth the price of admission for the intensity you would remove without filtering."