If you have been following me for a while, you know that one of my ALL TIME FAVORITE WINES is Llano’s 1836. This red wine is phenomenal, it was my very first Texas Wine that I fell in love with. Well one day, as I was perusing Instagram, something caught my eye! 1836 in White! I must try this, I thought. And so I have, and I am so excited to share with you everything that I learned while at Llano Estacado.
First of all, Llano Estacado is a West Texas Winery located in the dusty plains of Lubbock, Texas. They have been around since the 1970’s and became known on the wine scene in 1984.
While at Llano, I had the pleasure of having a wine tasting with Llano’s Sommelier, Matt Bostick. With Matt I tried the 1836-White, the Viognier and the Marsanne. Just like the red, the 1836 White was phenomenal. I was happily surprised that the white wine had a similar dryness that a red wine would typically have. Matt said this was due to the wine aging in a barrel. This white wine has subtle notes of peach on the nose and it has citrus, peach and Jello gelatin on the palate. It is high in acidity and it is medium-bodied. The 1836 White is a blend of the Viognier, Marsanne, Roussanne and Chardonnay grapes. The wine gets it structure from the Viognier grape and its acidity from the Marsanne grape.
Often times I talk about detecting tannins in a wine but I learned something new about detecting acidity. Matt shared with me that the quicker you salivate under your tongue, the higher the acidity. This was very helpful because often times I am looking for that feel of the acidity in my cheeks like I do with tannins and I can’t quite detect it as quickly as I can tannins in a dry red. This method was much more easier for me.
After tasting the 1836, Matt poured me a glass of both the Marsanne and the Viognier so that I could taste each component of the 1836. The Marsanne has notes of mineral and peach skins. It is a light-bodied white wine; whereas, the Viognier has more body than the Marsanne. You could easily detect the fuller body of the Viognier on the palate and by the rich gold color of the white wine. The Viognier had notes of pickle juice and lemons. It actually would be a nice wine to pair with alfredo. The zest of the Viognier would cut nicely through the richness of the alfredo sauce. Delicious! After tasting each of these wines, I could see how the Marsanne added the acidity and how the Viognier gave the 1836 its structure. What a harmonious blend. Thank you Matt for sharing that experience with me. I hadn’t ever thought to taste each varietal separately in a blend.
I had such an amazing time!
Thank you Smileys and Wine Enthusiasts for reading about my experience. I look forward to sharing more with you. If you stop by Llano and try the 1836, tell’ em Smiling Danny sent you. Comment below if you have tried this wine before or if you have another Llano Estacado favorite that you would like me to try. Until next time…
XOXO, Smiling Danny. Salu’d!