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Big Basin Grizzly Red Blend 2011

  • RP93
  • WE93
750ML / 14.9% ABV
Other Vintages
  • WE92
  • RP90
  • RP93
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750ML / 14.9% ABV

Winemaker Notes

The aromatics of the 2011 Grizzly are extremely intense, perfumed and down-right sexy. This wine shows Grenache at its best: loads of spicy red fruits and crushed white flowers. In combination with the Viognier, there is a sweetness which propels the whole aromatic package into an ethereal realm which many have never experienced before in a Rhone blend. Syrah and Mourvedre deliver the palate weight, depth of flavor and texture to the blend. Dark berries, iron, crushed rocks and hints of cure meats can all be found in this blend of vineyards unique to Big Basin. Grizzly has become one of Big Basin's most sought after wines and the 2011 vintage, there were 185 produced cases which probably won't last too long.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Just as good, the 2011 Grizzly is a blend of close to equal parts Grenache, Syrah and Mourvedre that has a beautiful sense of energy and vibrancy. Possessing plenty of ripe black raspberry, kirsch, licorice and ground spices on the nose, it flows onto the palate with medium to full-bodied richness, a seamless, elegant texture and fine tannin that emerges on the finish. Clean, classy and focused, it’s another superb wine from this estate that will evolve nicely for over a decade.
WE 93
Wine Enthusiast
Black and white pepper splash all over the aromas of the otherwise cherry meringue-driven nose of this blend of 39% Grenache, 33% Syrah, 26% Mourvèdre and 2% Viognier. It's light and airy on the palate, blending fresh strawberry fruit with a cornucopia of peppercorns. It provides a great example of how a fun, lively wine can be savorily serious as well.
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Big Basin

Big Basin

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Big Basin, California
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Big Basin Vineyards was founded in 1998 on an historic site in the Santa Cruz Mountains next to Big Basin Redwoods State Park. The old ranch property was first settled in the late 1800s. Wine grape cultivation had been started by French immigrants by the early 1900s and continued until 1965 when the property was sold by Justin Lacau, who had named the property “Frenchie’s Ranch”, to a timber company. By the 1990s, all that remained of the vineyards were redwood stakes and scattered vines hidden by brush and poison oak bushes.

Our mission is to create wines that reveal the complex nuances of the vineyards that inspire them – cool climate, ocean-influenced, mountain vineyards. Great wines are grown, not made so we spend long hours in our vineyard, employing sustainable and organic farming practices. By keeping the yields very low and hand-harvesting small sections of the vineyard at perfect ripeness, we strive to achieve the most important part of winemaking - great fruit. Our job as winemakers then is to be as transparent as possible in allowing the wines to most emphatically and clearly express themselves. For us this means practicing minimal intervention. By keeping our production small, we can give every vine, fermentation bin and barrel the attention it deserves. We hope you enjoy the results.

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Santa Cruz Mountains

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A rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.

Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

ALWBGGRIZMCSC11_2011 Item# 166343