Winemaker Notes
Professional Ratings
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Wine Enthusiast
0 This is the first ultraluxury release from this label by entrepreneur Roger Bower and winemaker Adam Henkel, and the blend of 30% Syrah, 30% Malbec, 30% Petit Verdot and 10% Cabernet Sauvignon is a stunner. Dark as night and extremely viscous in the glass, this shows deep blueberry, uncrushed peppercorns and touches of smoked meat on the nose. Thick and lush flavors of blueberry, smoked coffee bean and roasted meat jump onto the palate with glee. This attention-grabber will last for years, but it is very accessible out of the gates.
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Robert Parker's Wine Advocate
Deep garnet-purple in color, the 2013 Relevant offers up a lovely rose petal, red and black currant perfume with suggestions of preserved plums, cedar, baking spices and chocolate box. The medium-bodied palate proffers well-judged, ripe, fine-grained tannins and seamless acid to support the fragrant fruit, finishing with the oak still poking through just a bit. Still very youthful, leave it for a couple of years and drink it over the next 15-20+.
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.
On the eastern end of the Santa Ynez Valley, the rolling hills of the tiny Happy Canyon AVA produce top quality reds from Cabernet Sauvignon, Cabernet Franc, Syrah and whites from Sauvignon blanc. The region’s low-nutrient soil grows smaller vines and in turn, higher quality wine grapes.