Justin Savant 2016
Nearly opaque purple/ruby core with blue/black secondary hue, lighter at the rim with thick, moderately stained tears in the glass. Aromatic with ripe black cherry, blackcurrant and boysenberry with vanilla and cinnamon spice and oak with a little smoke, dusty autumn leaves, leather, cracked pepper and cocoa. Dry and full-bodied with black fruit and baking spice on entry with more savory leather, smoke and oak character with subtle dried herbs on the mid-palate. The finish is long, clean and textured with lingering cherry and berry fruit, leather matched by chewy, chalky tannins that linger as the finish fades.
The 2016 SAVANT has the bold character of a Paso Syrah mixed with the stately elegance that Cabernet brings to the blend and pairs perfectly with a wide variety full flavored dishes like barbeque ribs, grilled veggies with herbs, or braised beef.
Blend: 62% Syrah, 38% Cabernet Sauvignon
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.
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.