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Terry Hoage The 46 Grenache - Syrah 2011

Rhone Red Blends from Paso Robles, Central Coast, California
  • RP93
0% ABV
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Winemaker Notes

The 46 is very showy right out the gate. Big, dark and a perfect marriage between Grenache and Syrah. The Syrah dominates with the dark blackberries, cassis, pepper spice and beefy smoke, but the Grenache gives it a perfect jolt of acid, fruity red raspberries, fig, and sweet tobacco. Has a seductive nose and exquisite mouthfeel. The 46 is always my go to wine. This year's blend is no exception.

Blend: 50% Grenache, 50% Syrah

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
A 50/50 split of Grenache and Syrah, the 2011 The 46 Terry Hogue Vineyard also has a meaty, darker quality that’s balanced out by layers of plum, licorice, coffee and spice aromas and flavors. Mouth-filling, layered and complex, with lively acidity and freshness, it, too, has outstanding potential and upwards of a decade of longevity. Drink 2014-2021.
Range: 91-93
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Terry Hoage

Terry Hoage

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Terry Hoage, Paso Robles, Central Coast, California
Focusing solely on Rhone-style wines, Terry Hoage Vineyards is a 100% organically-farmed estate in the acclaimed Westside of Paso Robles, California. Just off Highway 46, the special climate and unique terroir of Terry Hoage Vineyards produces exceptional fruit that is forward and focused. Their unique approach to winemaking and sustainable practices has Robert Parker saying: "This is the kind of wine the Central Coast should be producing more."

The wines are created using a minimalist philosophy. Using 100% French oak, the Hoages craft their wines without racking, fining or filtering. The only time the wines are moved is during the bottling process. With extremely minimal processing, the wines deliver intense fruit flavors and showcase Terry Hoage Vineyard's dedication to winemaking.

Paso Robles

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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines 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.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

JFK139368_2011 Item# 139368