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Flat front label of wine

McPherson Tre Colore 2012

Other Red Blends from Other
    13.9% ABV
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    13.9% ABV

    Winemaker Notes

    This wine is a blend of three Rhone varieties, dividing up into two red wines, Carignan (27%), Mourvedre (62%) and a white wine, Viognier (11%). This light body, easy drinking red wine has aromas of cedar, black pepper and dried cherries and other rebellious berry characteristics. The taste of this approachable wine is rich and smoky with a smooth finish. The approachable qualities in this light bodied red make it an easy match for both people and dishes. Feature this wine with your next chicken dinner or cheeses from all over the world.

    Critical Acclaim

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    McPherson

    McPherson

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    McPherson, Other
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    The McPhersons have been a pioneering family in grape growing and wine making in Texas for over 40 years. The family patriarch, Dr. Clinton A. "Doc" McPherson, is one of the "Fathers" of the modern Texas wine industry. In 1976 "Doc," a Chemistry Professor at Texas Tech University, and Bob Reed founded Llano Estacado Winery in Lubbock, one of the first post-Prohibition Texas winery. Today "Doc" remains one of the state's prime grape growers and was the first in Texas to plant Sangiovese in his Sagmor Vineyard. Kim's mother, Clara, while a professor in Texas Tech's Department of Food Science, established the university's Hotel Restaurant Management degree program. His younger brother, Jon, has been a winemaker in the Temecula area near San Diego, California, for over twenty years. Kim graduated from Texas Tech with a degree in Food Science and then completed the enology and viticulture program at the University of California at Davis. He worked in Napa Valley before returning to Lubbock as winemaker for Llano Estacado from 1979 until 1985 and for Cap*Rock Winery from 1990 until 2007, where he also made McPherson Cellars. Kim and Jon have produced wines together in California under several labels including Il Fratello and Cucamonga Cellars.

    The wine world is vast and constantly expanding. With shifts in climate, fashion, trands and technology, new regions are constantly developing. Through research and experimentation enologists and winemakers continue to develop an understanding of which varieties work best on which vineyard sites. Often, since these regions have yet to gain worldwide popularity, they are great sources for the savvy consumer looking to try something new and interesting at a budget-friendly price.

    Other Red Blends

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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.

    RPT20290396_2012 Item# 126061