NADIA Trio Red Blend 2013
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It was on this stretch of remote earth that, several years ago, the Laetitia Vineyard & Winery team decided to take a chance. Owner Selim Zilkha asked himself and several others Could this be the place? And after tireless examination, the answer came back an unqualified yes. The soil, the sun, the altitude; every scrap of evidence announced definitively that Rhône and Bordeaux varietals would find their truest expression in such a place as this – and even rival the finest in the world.
With Lino Bozzano and Eric Hickey rising to the challenge in the vineyard and the cellar, respectively, thus was the concept of NADIA born: a limited collection of Rhône and Bordeaux-varietal wines whose sole purpose is to champion the secluded beauty and inexhaustible potential of the Santa Barbara Highlands Vineyard.
Armed with a top-shelf estate vineyard, a purpose, and one of the most collaborative vineyard and winemaking teams in the wine business, Lino and Eric went about the work of creating these special wines from the ground up – ground whose uncannily amenable growing conditions are fundamental to the depth, sophistication, intrigue and value of NADIA wines.
Such an ambitious undertaking cannot be named on a whim, without respect for and reflection on its character. A wine’s label must reveal the passionate hope and affection that its authors have poured into it. Selim knew this when setting out to designate this sister label to his beloved winery, Laetitia, and could think of only one name to capture the essence of such a treasured place: the name of his only daughter, NADIA, which translates to mean “hope” in Russian and “delicate” in Arabic.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
With a dry and mild climate cooled significantly by moist ocean fog and breezes, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to Santa Maria Valley and Santa Ynez Valley. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate Central Coast wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.
Chardonnay and Pinot Noir are the stars of Santa Barbara, producing wines marked by racy acidity. Crisp Sauvignon Blanc and savory Syrah are also important. The region is home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay and Cabernet Franc, making it an exciting area to watch.