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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.
Critical AcclaimAll Vintages
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.
Full-bodied but light in both color and tannin, Grenache loves the sun. It thrives in hot climates where it can easily achieve full ripeness. Grenache is best known in the Southern Rhône, where its plush texture and ample alcohol are tamed by savory Syrah and structured Mourvèdre, most notably in Côtes du Rhône and Châteauneuf-du-Pape. Grenache originates in Spain, where it is known as Garnacha and is important throughout the country, particularly in Rioja, where it is blended with the more austere Tempranillo, and in Priorat in tandem with savory Cariñena (Carignan). It is also responsible for dry, fruity rosés in Navarra. In Sardinia, the variety is known as Cannonau and produces bold, rustic reds. In California, Grenache has achieved popularity both flying solo and playing a supporting role in Rhône-style blends.
In the Glass
In sufficiently warm conditions, Grenache produces smooth and generous wines that are loaded with red fruit flavors ranging from strawberry to cherry to dark berry. Richer examples can also show plum, chocolate, and 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. With its uncomplicated, friendly nature, Grenache is the ultimate barbecue red, pairing happily with lamb loin chops or spicy Italian sausages. Unlike most other full-bodied reds, Grenache’s low tannin level ensures that it will not be fazed by a good chili kick.
Sardinia’s Cannonau is often revered for its association with a long, healthy life. Residents of the Italian island often live well into their 90s and beyond, and they credit this antioxidant-rich wine—along with their healthy Mediterranean diet—for their impressive longevity.