Efeste Final-Final Red 2008

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    Efeste Final-Final Red 2008  Front Label
    Efeste Final-Final Red 2008  Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2008

    Size
    750ML

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    Somm Note

    Winemaker Notes

    Efeste

    Efeste

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    Efeste, Washington
    Efeste Winery Image
    Wine monitoring, not wine making. Terrior and a minimal approach make the best wine. We work primarily with the old vines, bringing forth maturity and concentration while maintaining an elegance. Native fermentation encourages lovely earth tones without eclipsing the fruit that is unique to the vineyard, letting the fruit speak for itself. Not unlike art, where beauty and excitement are found in the unique natural abberations. We encourage character. Great wines have personalities.

    Efestç, pronounced F-S-T is an acronym for Daniel & Helen Ferrelli – Patrick Smith – and Kevin & Angela Taylor. Daniel, a second generation Italian had been making wine in his garage forever,passing on the tradition of his family to his son-in-law Kevin Taylor. Daniel and Patrick met through business and their friendship blossomed through sharing their passion for wine. One evening Daniel was making dinner for his family at the Taylor house and invited Patrick too. A discussion of Kevin and Daniel’s wine making hobby came up. Patrick knew of some people in the wine industry and, why not start a project together!

    They met with Chris Upchurch and Jay Soloff of DeLille Cellars and both decided to come on as consultants and Efestç was born. With a love for all wines but strong interest in Australian wines they took a trip there to discover what made the wine so unique. The Spirit of Australia was discovered and returned were three friends and the idea, not to take yourself too seriously, enjoy your family, friends and anyone else that would like to join you in a glass of wine, breaking of bread and a good laugh

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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.

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    An important winegrowing state increasingly recognized for its high-quality reds and whites, Washington ranks second in production in the U.S. after California. Washington wines continue to gain well-deserved popularity as they garner higher and higher praise from critics and consumers alike.

    Washington winemakers draw inspiration mainly from Napa Valley, Bordeaux and the Rhône as well as increasingly from other regions like Spain and Italy. Most viticulture takes place on the eastern side of the state—an arid desert in the rain shadow of the Cascade mountains. Irrigation is made possible by the Columbia River. Temperatures are extreme, with hot and dry summers and cold winters, during which frost can be a risk.

    Washington’s wine industry was initially built on Merlot, which remains an important variety to this day, despite having been overtaken in acreage planted by Cabernet Sauvignon and Syrah. Bordeaux blends and Rhône blends are common as well as single varietal bottlings. Washington reds tend to express a real purity of concentrated fruit. The best examples have a bold richness, seamless texture, plush or powdery tannins and flavors such as licorice, herb, forest floor, espresso and dark chocolate.

    In terms of white wine from Washington state, Riesling is the state’s major success story, producing crisp, aromatic examples with plenty of stone fruit that range from bone dry to lusciously sweet. Chardonnay and Sauvignon Blanc perform nicely here as well, and Viognier is beginning to pick up steam.

    ZZZREFPRODUCT422376 Item# 422376

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