L'Aventure For Her 2016  Front Label
L'Aventure For Her 2016  Front LabelL'Aventure For Her 2016  Front Bottle Shot

L'Aventure For Her 2016

  • JD99
  • RP96
750ML / 0% ABV
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  • RP100
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Currently Unavailable $149.97
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Winemaker Notes

Blend: 46% Syrah Hill Top Block, 39% Graciano, 15% Viognier 

Critical Acclaim

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JD 99
Jeb Dunnuck
One of the finest 2016s I was able to taste, the 2016 For Her is the same blend as the otherworldly 2014 and is 58% Syrah, 32% Monastrell and the rest Viognier that was all cofermented and aged 14 months in 55% new French oak. It offers a heavenly bouquet of violets, black and blue fruits, chalk, wood smoke and peppery herbs. Complex, layered and even nuanced at this young stage, it has full-bodied richness, the power and richness that’s common in the vintage and a terrific finish.
Barrel Sample: 97-99
RP 96
Robert Parker's Wine Advocate
A blend of 46% Syrah, 39% Graciano and 15% Viognier, the 2016 For Her bursts from the glass with an expressive bouquet of ripe cassis, orange blossom and pepper that’s strongly marked by exotica from its Viognier component. On the palate, it’s full-bodied, supple and velvety, with an expansive attack, fine-grained tannins and a ripe but succulent core of fruit. The finish is long, fine-grained and fragrant. Its textural elegance and integration made this one of my favorites in the L’Aventure range.
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L'Aventure

L'Aventure

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L'Aventure, California
L'Aventure Winery Image
L'Aventure was founded in 1998 by a French winemaker, Stephan Asseo. After Stephan graduated enology school in Burgundy, the Asseo family bought their first estate, Domaine de Courteillac, in the Bordeaux area in 1982. Later, the family purchased additional properties: Chateau Robin and Chateau Fleur-Cardinale in Saint-Emilion. Stephan raised these properties to a level of great quality, while managing some other well-established domaines such as Chateau Guillot-Clauzel in Pomerol and Chateau Corbin in St Emilion.

Stephan saw in the New World a unique opportunity to expand his experience, while gaining more freedom in viticulture and vinification. He began by looking all over California for land, including Napa/Sonoma and Santa Barbara counties, but it was the terroir and climate of Paso Robles that impressed him the most.

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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.

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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.

YAO527635_2016 Item# 527635

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