Three Wine Company Old Vines Field Blend 2016
This Old Vines Field Blend is luscious combination of ancient-vines. Each varietal contributes to the deep purple/black color and piercing, high-toned aromas of boysenberry violets and dark plum. Massive on the attack, showing off all of its 100+ year-old-vine pedigree. Packed with crushed black fruits and black cherry liqueur, the finish remains firm and vibrant. Drink now (hard not to), or lay down for up to a decade. As with all these ancient-vine reds, oxygen is its friends.
Blend: 43.7% Carignane, 23.5% Mataro, 21.5% Zinfandel, 6.7% Petite Sirah, 3.6% Alicante Bouschet, 1% Black Malvoisie
“Three” Wine Company is much more than a business. It is a family winery focused on sustainable growing, coupled with a hands-on wine experience. Winemaker Matt Cline’s philosophy is that: the dirt, the micro-climate, and sustainable wine growing (from vineyard to bottle) form the cornerstone of good winemaking, and is in every bottle “three” produces.
A large Northern California appellation centered on the San Francisco Bay Area, the San Francisco Bay AVA falls within the larger Central Coast AVA. The smaller appellations of Livermore Valley, Pacheco Pass, San Ysidro District and Santa Clara Valley AVAs fall within the San Francisco Bay boundaries.
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.