Luminary American Red Blend 2012
Elegantly structured with soft, round tannins, the 2012 debut release of Luminary boasts vibrant impressions of cherries and berries as well as fragrant spice notes of cinnamon, smoke and toast. Deep, rich layers of fruit, sweet cream, cocoa and spice expand on a palate, which is beautifully concentrated but balanced by bright acid and subtle wood nuances.
Critical AcclaimAll Vintages
An entrepreneurial debut blend of Cabernet Sauvignon, Syrah, Zinfandel and Merlot from vineyards across California and Washington state, this wine was guided by a team of winemakers from Pine Ridge, Double Canyon, Chamisal and Seghesio, who worked together to produce it. Full bodied in blackberry and black cherry, it's refined but has a bite of tannin and power that keep it interesting. It finishes in smooth vanilla and chocolate.
At each of the Luminary properties, they share a commitment to the preeminent appellations and vineyard sites of each region and a philosophy of handcrafted quality. With the highest respect for the land, each property produces distinct varietal wines that reflect the finest characteristics of their places of origin. The collection of world renowned properties across California, Oregon and Washington provides a diverse palate of estate vineyards from which to create a single wine.
Introducing Luminary, the first American wine to cross state lines and blend fruit from four carefully curated, iconic properties in four renowned appellations through a collaborative effort to create something one-of-a-kind.
From Alabama to Wyoming, each of the fifty US states produces wine—with varying degrees of success. Many of the colder northeastern states focus primarily on American or French-American hybrid varieties like Concord and Vidal, while Muscadine is the grape species of the warm, humid southeast. In Alaska, grapes are grown indoors in greenhouses; other states specialize in fruit wines, like the pineapple wine of Hawaii. New York and Virginia have thriving wine industries, and New Mexico, Arizona, Texas, Michigan, Idaho, and Ohio are all worth keeping an eye on.
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.