Aaron Wines Trespasser 2017  Front Label
Aaron Wines Trespasser 2017  Front LabelAaron Wines Trespasser 2017  Front Bottle Shot

Aaron Wines Trespasser 2017

  • RP93
  • JD92
750ML / 15.5% ABV
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750ML / 15.5% ABV

Winemaker Notes

Trespasser is always driven by Petite Sirah and Mourvedre, along with a small dash of Syrah. The aromatics scream of black licorice, dried blueberries, and pepper, the palate flowing effortlessly across the tongue with savory earth, tobacco, dense fruit, and ample tannins.

Blend: 42% Petite Sirah, 30% Mourvedre, 28% Syrah

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2017 Trespasser is made up of 42% Petite Sirah, 30% Mourvèdre and 28% Syrah. It was aged 22 months in 65% new French oak hogsheads and puncheons and has a deep ruby color. The nose begins with chargrill and charcuterie with wafts of violets, sweet spices and a core of crushed blackcurrant fruit. The medium-bodied palate is much brighter and lighter on its feet than the nose leads you to believe, o!ering perfumed fruits, a "rm but ripe frame and a good bit of juiciness on the long "nish.
JD 92
Jeb Dunnuck
The 2017 Trespasser checks in as a blend of 42% Petite Sirah, 30% Mourvèdre, and 28% Syrah. It's another deeply colored release with outstanding notes of cassis and black raspberry fruits, lots of roasted herbs and chocolate notes, medium to full body, and a balanced, nicely textured style on the palate.
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Aaron Wines

Aaron Wines

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Aaron Wines, California
Aaron Wines Aaron Winery Winery Image

Aaron Wines began in 2002 with a focus on producing powerful, age-worthy wines from the rugged hillsides of westside Paso Robles. Always seeking to veer from the norm, Aaron found inspiration in creating blends that centered around one of California's greatest grapes — Petite Sirah. Utilizing vineyards from the most amazing sites their boots could find, they source intense yet balanced fruit from the Willow Creek, Adelaida, and Templeton Gap districts. From these sites they coax this massively structured varietal (along with Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Petit Verdot) into a portfolio of unique cuvees that evoke the best expression of westside Paso Robles terroir.

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Paso Robles Wine

Central Coast, California

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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven Central Coast wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.

Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

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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.

AARATR17_2017 Item# 641645

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