Keplinger Eldorado 2014 Front Label
Keplinger Eldorado 2014 Front LabelKeplinger Eldorado 2014  Front Bottle Shot

Keplinger Eldorado 2014

    750ML / 0% ABV
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    750ML / 0% ABV

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    Keplinger

    Keplinger

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    Keplinger, California
    Helen Keplinger attended the MS program in Enology at UC Davis. Since UC Davis, she has worked with Heidi Barrett at Paradigm in Napa Valley,Kathy Joseph at Fiddlehead in Santa Barbara, Michel Rolland, and DavidAbreu in Napa Valley. She has made wine for some exciting projects, including Cellers Melis (Priorat, Spain), Kenzo Estate, Arrow & Branch,Bryant Family Vineyards, and is currently crafting Kerr Cellars, Carte Blanche and Grace Family Vineyard. Helen’s time in Priorat, Spain working with Grenache as Winemaker for Melis was the inspiration for Keplinger wines. Auspiciously, Helen met her now husband and business partner DJ Warner in a Spanish focused wine shop in Los Angeles towards the end of 2003. DJ, having worked in sales and marketing within the technology sector, moved to Los Angeles to launch an organic line of foods. Managing a Spanish wine shop part time in the evenings led the two to meet over a bottle of 1995 Pago de los Capellanes, Riserva from Ribera del Duero. In 2006, Helen founded Keplinger and the couple launched their first vintage in 2008 with a focus on small production, single vineyard Rhone varietal wines. Keplinger strives to create seamlessly-crafted, terroir-driven, Rhone varietal wines from diverse sites in Napa, Sonoma & Sierra Foothills. All the vineyards are hillside or mountain sites, carefully farmed for small berries and concentrated flavors, in close collaboration with Helen. The wines are made in small lots, with careful attention paid to every detail. Keplinger constantly strives to make unique wines that are expressions of their vineyards and vintages. Today, production of nine boutique cuvees totals 1,600 cases, and a single vineyard Cabernet Sauvignon from Oakville Ranch Vineyard, Oakville AVA has been added to the line up.
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    El Dorado Wine

    Sierra Foothills, California

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    As home to California’s highest altitude vineyards, El Dorado is also one of its oldest wine growing regions. When gold miners settled here in the late 1800s, many also planted vineyards and made wine to quench its local demand.

    By 1870, El Dorado County, as part of the greater Sierra Foothills growing area, was among the largest wine producers in the state, behind only Los Angeles and Sonoma counties. The local wine industry enjoyed great success until just after the turn of the century when fortune-seekers moved elsewhere and its population diminished. With Prohibition, winemaking and grape growing was totally abandoned. But some of these vines still exist today and are the treasure chest of the Sierra Foothills as we know them.

    El Dorado has a diverse terrain with elevations ranging from 1,200 to 3,500 feet, creating countless mesoclimates for its vineyards. This diversity allows success with a wide range of grapes including whites like Gewurztraminer and Sauvignon Blanc, as well as for reds, Grenache, Syrah, Tempranillo, Barbera and especially, Zinfandel.

    Soils tend to be fine-grained volcanic rock, shale and decomposed granite. Summer days are hot but nights are cool and the area typically gets ample precipitation in the form or rain or snow in the winter.

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white 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 soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. 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.

    VAD517445_2014 Item# 517445

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