Beckmen Santa Barbara Cuvee Le Bec 1998

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The 1998 growing season was greatly affected by the El Nino weather pattern with a cold wet spring and cool growing season the vines were slow getting started and slow in ripening. We finally got some nice weather in September & October which helped the grapes achieve full ripeness. The grapes for this wine were harvested in mid October with the Mourvedre and Grenache harvested from the Stolpman Vineyard and the Syrah from our estate vineyard. The hand harvested grapes were destemed and slightly crushed and fermented in open tops for 12 to 14 days depending on the lot. The varietals were all processed separately and then blended in May of 1999. After pressing the wine was put to barrel where spontaneous MLF completed. The Grenache and Mourvedre were aged in neutral French oak while the Syrah saw 25% new French oak. After the wine was blended it finished aging in neutral oak and aged for a total of 14 months. The wine is unfined and lightly filtered before bottling in December of 1999.

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    Beckmen Vineyards

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    Beckmen Vineyards, California
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    The goal of Beckmen Vineyards is to become the most prominent family owned vineyard estate in Santa Barbara County. Rhone style wines cultivated from Purisima Mountain Vineyard will be their contribution to the next chapter of winegrowing in the Santa Ynez Valley. To appreciate this goal is to be able to understand the history of the Santa Barbara Wine country and the pioneering spirit of Tom Beckmen and his family.

    In 1996 Beckmen Estate Vineyards purchased Purisima Mountain Vineyard a 365-acre Estate overlooking the Santa Ynez Valley, where there are ideal soils and climate for Rhone varieties. They began planting in 1997 and have completed a total of 130 acres at this time. The high density plantings are designed to optimize different hillside exposures and elevations.

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

    Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

    While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

    WLD772686_1998 Item# 23150

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