Last Summer Grenache 2016
The vibrant acidity of this vintage makes it sensational with food. It can pair with lighter fare, like fish and veggies, but still, hold up to pork or red meat. Drink now through the next 10 years if you have the patience.
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Her passion for travel stems from growing up in a military family. Ever since then she has taken every opportunity to explore this beautiful world and its cultures. The only thing she thought could tame her wanderlust was her passion for winemaking. But, she still found a way to move to Kauai and keep it going. She wanted to have a day job that allowed her to focus more on teaching meditation and enjoying time surfing and being outdoors. Being a winemaker and an assistant winemaker made making wine a 24/7 job. She enjoyed it for a while, but was happy to have her small intimate label and still be able to enjoy the other things that she wanted to do.
She is pleased to say that she now manages a wine market on Kauai and is on track for her sommelier certification. She also teaches meditation regularly and surfing as much as possible. She feels that in order to represent last summer, she must live it. It's about living life fully and giving presence to where you are. This is the approach she takes with life and with her wine. Her hope is that you enjoy several glasses and that it sparks some desire in you to do what you love.
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.
Enjoying great glory across a variety of appellations, Grenache thrives in any warm, Mediterranean climate where ample sunlight allows its clusters to achieve full phenolic ripeness. The grape typically produces full-bodied reds interestingly light in both color and tannins. While it can make a charmingly complex single varietal wine, it also lends well to blending. Grenache's birthplace is Spain (there called Garnacha) where it remains important, particularly in Priorat where winemakers enjoy great liberties in blending Grenache with other varieties. Today it might be most well associated with the red blends of the Southern Rhône, namely Châteauneuf-du-Pape, Côtes du Rhône and its Villages. The Italian island of Sardinia produces bold, rustic Grenache (there called Cannonau) whereas in California, Washington and Australia, Grenache has achieved popularity both flying solo and in blends.
In the Glass
In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with strawberry, cherry blackberry, purple plum and in the richest examples, even cocoa, black tea or licorice.
Despite its bold flavors, Grenache has very mild-mannered tannins, which makes it eminently quaffable on its own, yet easy to match with food. Because of its friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb chops, pork loin or tri-tip. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not easily be fazed by a bit of spice.
Sardinia is often revered for its association with a long and healthy life. Residents of the Italian island often live well into their 90s and beyond, crediting this to their antioxidant-rich red wines, like Cannonau, along with their healthy Mediterranean diet.