Winemaker Notes
Professional Ratings
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Wine & Spirits
Sam Berketa makes this wine from two vineyard sites, most of it destemmed and inoculated with cultured yeast, ten percent fermented as whole clusters with a spontaneous fermentation. It ages together for six months in tank, emerging a bit oxygen starved and reduced, with the green leafiness of persimmon and the tart red fruit of sour plums. That fruit is almost more pink than red, layered and funky, with plenty of structural integrity. The flavor impact is lasting, an intriguing grenache for duck prosciutto and other cured meats.
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Wine Spectator
Shows terrific purity and intensity to the core of fresh, bright raspberry, strawberry and cherry flavors. A spicy thread of cedar, black tea and cigar box lingers on the muscular finish. Drink now.
Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. While Grenache's birthplace is Spain (there called Garnacha), today it is more recognized as the key player in the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its villages. Somm Secret—The Italian island of Sardinia produces bold, rustic, single varietal Grenache (there called Cannonau). California, Washington and Australia have achieved found success with Grenache, both flying solo and in blends.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.