2022 AniChe Cellars ‘No.5’ Chardonnay- The ‘No.5’ was fermented in clay amphorae and Italian cocciopresto. Coming from the their estate Hecate’s Key, this is very well-balanced, with a seamless texture and great sense of freshness. Buttered French bread flavors combine with shades of red delicious apple, kumquat zest, wet stone and suggestions of beeswax with marzipan accents. Complex and delicious, enjoy now and over the next five to seven years to come. Drink 2023-2030- 92 points, Owen Bargreen
No. 5 2022-Mineral and fresh, the 2022 No. 5 is zesty and open-knit, with a soft nutty essence and a subtle mineral and floral note. Medium-bodied, bright acidity bursts on the palate followed by a fantastic mineral tension and delicate nuttiness. The Chardonnay offers mineral notes and concludes with a fresh, bright finish. Drink now until 2032. 89 Points. Anthony Mueller, Wine Advocate
2019 No. 5, 91 points-This really killer Bordeaux style white wine blends equal parts Semillon and Sauvignon Blanc. The wine comes off very soft and wonderfully textured as Marcona almond and green papaya tones combine with Japanese pear and damp earthy tones on the palate. Great now, this has another seven to ten years to go. Drink 2021-2029
Owen Bargreen- owenbargreen.com
2017 No. 5, 92 points- Fermented in clay amphora, this Bordeaux style white wine is an equal blend of Semillon and Sauvignon Blanc. Honeysuckle, beeswax and shades of ripe pear all enter the fray aromatically. The soft, creamy texture entices, as does the exceedingly long finish that lasts for nearly a minute long on the tongue. Showing a great combination of poise and weight, this gorgeous wine will cellar well for a decade or more. Drink 2020-2030
Owen Bargreen- owenbargreen.com
2017 No. 5-"Very Bordeaux Blanc, the 2017 AniChe Cellars ‘No. 5’ (WWB, 92) is one of the best Washington Bordeaux style white wines that I have sampled over the past year." Owen Bargreen, Washington Wine Blog
2016 No. 5- A special wine for our list-member wine geeks… that is actually approachable for any aspiring wine geeks who haven’t fully taken the plunge. This 50/50 Semillon and Sauvignon Blanc comes entirely from Klipsun Vineyard on Red Mountain. The grapes were co-fermented in hand casted clay amphorae and then aged sur lie. The results are accessible, funky, and totally delicious. A nose full of lemon zest, meringue, caramelized sugar, roasted hazelnut, salted honey, and dried herbs. A palate bright—yet creamy—with excellent textural weight on a 13.2% alcohol frame. This bottle teeters on the verge of orange wine, but it’s a much more affable companion for lots of types of cuisine. Think of this bottle for decadent, soft cheeses; swordfish steaks with lemon and capers; or citrus-braised chicken thighs. I can’t get the idea of this wine and the world’s best bowl of matzo ball soup out of my head—I’ll report back on that one. Paul Zitarelli-Full Pull Wines
