Winemaker Notes
Fermentation – When the fruit was brought in it is gently destemed into small open top fermenters. The berries were then aloud to cold soak for 4 days before fermentation started with native yeast.Once the fermentation begins the cap is gently punched down by hand or the juice is "pumped over" using gravity. The fermentation lasted 12 days. After the free run is drained down into barrels themust is then gently pressed directly into separate barrels.
Blend: 65% Syrah, 25% Grenache, 10% Mourvedre
Professional Ratings
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Wine Enthusiast
Dark and dense in the glass, this blend of 65% Syrah, 25% Grenache and 10% Mourvedre by winemaker Steve Martell shows deep but fresh blueberry fruit with an herbal edge of oregano and marjoram, plus touches of crushed asphalt, milk chocolate and smoke. Thyme and fennel fronds show on the dry and structure sip, with blackcurrant, tobacco, elderberry and leather flavors as well.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Growing on high elevation bedrock slopes, the vineyards of Paso Robles Willow Creek AVA sit at between 960 and 1,900 feet in elevation.
LID10001079_2013 Item# 277549