Winemaker Notes
Bold notes of ripe black cherry, plum and mission fig with just a faint note of violet flowers coming from the 1% Viognier. The mouthfeel is rich and lush with dense black fruit and dark chocolate on the palate. Warm spice notes of nutmeg and clove add to the layers of complexity while the tannins add both concentration and depth to the lingering finish
Blend: 85% Petite Sirah, 14% Syrah, 1% Viognier
Professional Ratings
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Jeb Dunnuck
A Petite Sirah-dominated blend, the 2017 Tooth & Nail The Stand offers a fruit-forward, supple, beautifully balanced style with lots of dark fruits, tobacco, peppery and floral notes, full-bodied richness, a great texture, and a clean finish. It's a terrific value and should drink brilliantly for 4-6 years.
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Wine & Spirits
This blend of 85 percent petite sirah, the rest syrah, is dark, supple and chewy, with cool scents of dried mint, thyme and tobacco. It’s plump with warm crushed-berry fruit in the middle, and firm, springy tannins.
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Wine Enthusiast
Roasted black-plum, smoked meat, cola-spice and charcoal aromas show on the nose of this bottling, which also includes 14% Syrah and 1% Viognier. Dried meat and raw lamb flavors make for a gamy palate, where strong acidity flushes in blackberry-juice flavors as well.
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Wilfred Wong of Wine.com
COMMENTARY: The 2017 Tooth & Nail Stand is a generous, layered red wine. TASTING NOTES: This wine shows up with aromas and flavors of black fruit, candied notes, oak, and licorice. Try it with a well-seasoned, oven-baked Porchetta. (Tasted: April 21, 2021, San Francisco, CA)
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven Central Coast 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.