Empathy White 2018
Empathy is back! Our first shipment of Gary Vee’s wine was such a success, we went back for more and expanded the range. The Empathy crew has crafted a beautiful textural white made up of chenin blanc, chardonnay, viognier, vermentino, albariño and muscat, sourced from three different premium vineyards in Northern Cali. You’ll find a profile of green apple, honeysuckle, lemon peel, pineapple and grapefruit. Time to be empathetic, mofos!
More about Empathy Wines & GaryVee
Gary Vaynerchuk, aka GaryVee, is a rockstar in the worlds of wine and entrepreneurship, best known for his own Wine Library TV and the VaynerMedia empire. 5.5 million Instagram followers agree. Empathy Wines is his newest venture, and the company’s mission aligns perfectly with Vinomofo’s mission to connect everyone with wine they’ll love, at the right price.
“Whoever has the most empathy for the consumers and the farmer will win the wine game,” says Vaynerchuk. “That’s why I’m calling it Empathy.”
Of course, if you want to know what winning tastes like, you’ll have to buy your own bit of history.
And if you miss out, we feel for you.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 27% Chenin Blanc, 23% Chardonnay, 13% Grenache Blanc, 13% Viognier, 12% Vermentino, 8% Albariño, 1% Muscat
- Serving Temp.
From the producer
It's bright and textured with tones of lemon curd, ripe anjou pear and mild herbs like chervil & tarragon. Pair it with almost anything fried or roasted as well as heartier fish and seafood dishes.
Whole cluster pressed. Settled in tank for 24hours in stainless steel barrel, in small, separate-varietal lots. Fermentations took place at cold temps (50-55 degrees) over 30 days. After fermentation, the wine was racked off of heavy lees and aged on light, fluffy lees.
Ah, Cali. You bring the world so many things. Route 66, Santa Monica, Big Sur (although I drove through at night without realising that one time... it was very dark), the Golden Gate Bridge. And oh the wine! Napa Valley, Sonoma, Santa Barbara and Paso Robles are some regions that come to mind, but that's just skimming the surface. From the big marques like Mondavi and Ridge to fringe pioneers like Sean Thackrey, there's as much wine to explore as there are sunsets to see and routes to cruise. Start here, then.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with champagne sauce
- 125ml (1/2 cup) champagne or sparkling white wine
- 1 French shallot (eschalot), finely chopped
- 125ml (1/2 cup) thickened cream
- Freshly ground white pepper
- Rock salt, to serve
- 12 (1 dozen) natural oysters, in the half shell
- Chopped fresh chives, to serve
- Place the champagne and shallot in a saucepan over medium heat and bring to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until reduced by half. Add the cream and season with white pepper. Simmer for 3-4 minutes or until reduced by half and the sauce is thick and creamy.
- Preheat grill on high. Scatter rock salt over the base of 2 small heatproof serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set aside for 2 minutes to cool slightly. Sprinkle with chives to serve.