Massican
Napa Valley Tocai Friulano Blend
Napa Valley, California, USA
Massican – White Blend 2016
Napa Valley, California – USA 🇺🇸
Overview
Massican has become Napa’s benchmark for Italian-inspired whites, and the 2016 vintage shows why. Crafted from an unconventional blend of Ribolla Gialla (60%), Tokai Friulano (31%), and Chardonnay (9%), it brings a Friulian soul to California sunshine. This is not your typical Napa white—rather, it’s a wine with structure, texture, and an old-world sense of ageability.
Aromas & Flavors
On the nose, layers of pear, yellow apple, chamomile, and almond skin mingle with subtle honey and dried herbs. The palate leans savory and complex: citrus oil, quince, and stone fruit wrapped in saline minerality, finishing with a faint oxidative lift that adds intrigue.
Mouthfeel
Medium-bodied with a broad, waxy texture that still feels fresh thanks to bright acidity. The oxidative tension on the back end gives it depth and a slightly nutty echo that lingers.
Winemaking Notes
Dan Petroski’s minimalist approach—native yeast fermentation, neutral oak, and stainless steel—keeps the focus on texture and authenticity, allowing Ribolla Gialla and Friulano to shine in an unusual Napa setting.
Food Pairing
Ideal with richer seafood (lobster, scallops), roasted chicken, creamy risottos, or alpine cheeses. Its savory edges make it versatile across Mediterranean-inspired cuisine.
Verdict
A fascinating white blend that breaks the mold of Napa Valley. Complex, age-worthy, and distinctive—showing that California can excel beyond Chardonnay and Sauvignon Blanc. A bottle for explorers who appreciate texture as much as fruit.
Personal Highlight
Massican remains one of my favorite Napa whites, because it dares to break tradition. This 2016 shows the brilliance of Ribolla Gialla and Friulano outside their native Friuli—delivering a wine with personality, depth, and an unforgettable edge. Cheers!
Massican – White Blend 2016
Napa Valley, California – USA 🇺🇸
Overview
Massican has become Napa’s benchmark for Italian-inspired whites, and the 2016 vintage shows why. Crafted from an unconventional blend of Ribolla Gialla (60%), Tokai Friulano (31%), and Chardonnay (9%), it brings a Friulian soul to California sunshine. This is not your typical Napa white—rather, it’s a wine with structure, texture, and an old-world sense of ageability.
Aromas & Flavors
On the nose, layers of pear, yellow apple, chamomile, and almond skin mingle with subtle honey and dried herbs. The palate leans savory and complex: citrus oil, quince, and stone fruit wrapped in saline minerality, finishing with a faint oxidative lift that adds intrigue.
Mouthfeel
Medium-bodied with a broad, waxy texture that still feels fresh thanks to bright acidity. The oxidative tension on the back end gives it depth and a slightly nutty echo that lingers.
Winemaking Notes
Dan Petroski’s minimalist approach—native yeast fermentation, neutral oak, and stainless steel—keeps the focus on texture and authenticity, allowing Ribolla Gialla and Friulano to shine in an unusual Napa setting.
Food Pairing
Ideal with richer seafood (lobster, scallops), roasted chicken, creamy risottos, or alpine cheeses. Its savory edges make it versatile across Mediterranean-inspired cuisine.
Verdict
A fascinating white blend that breaks the mold of Napa Valley. Complex, age-worthy, and distinctive—showing that California can excel beyond Chardonnay and Sauvignon Blanc. A bottle for explorers who appreciate texture as much as fruit.
Personal Highlight
Massican remains one of my favorite Napa whites, because it dares to break tradition. This 2016 shows the brilliance of Ribolla Gialla and Friulano outside their native Friuli—delivering a wine with personality, depth, and an unforgettable edge. Cheers!
Leftovers from last night’s dinner at The Kitchen in Boulder!
Leftovers from last night’s dinner at The Kitchen in Boulder!
Mar 30th, 2018I do not have many whites but this was nice (thanks Cara) with all the seafood. Great Father's Day dinner.
I do not have many whites but this was nice (thanks Cara) with all the seafood. Great Father's Day dinner.
Jun 18th, 2017
