The 2009 White (Roussanne/Viognier) was aged in a combination of cement and barrel, but saw extended contact with the skins, which has given the wine an intense but cloudy color. It is a dazzling wine endowed with sensual perfume and layers of fruit that emerge from its expressive, creamy frame. Simply put, it is stunning, but readers should be aware of the unconventional (for these parts) approach to winemaking. Anticipated maturity: 2012-2017. Eric Jensen left behind a successful career as a concert promoter for a simpler life in Paso Robles, and the wine world is much richer for it. Jensen and his wife Lisa originally bought their property with the intent of growing and selling fruit but quickly caught the bug to make their own wines, which they did starting in 2005. Booker Vineyard is a fascinating property with a number of steep hillside exposures. The Jensens have had some of the best mentors one could hope for, including Justin Smith and Stephan Asseo. I tasted a wide number of wines during my visit, including a handful of the late-release ‘24’ series, which as the name implies, spent 24 months in barrel rather than the more customary 18. Winemaking is quite stripped down to the basics. The wines are fermented with ambient yeasts then go into barrel with their gross lees. Malo is done naturally. The blends are finished post-malo and the wines are bottled with no fining or filtration.Tel. (805) 237-7367; www.bookerwines.com
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