Grapes for this wine are sourced primarily from our vineyards in the Arroyo Seco appellation of Monterey County. Located south of the Santa Lucia Highlands, these vineyards sit on a gravelly alluvial plain with rocky soils that foster excellent drainage. Arroyo Seco, one of the smallest AVAs in California, is a hidden gem, boasting one of the longest growing seasons in the state. Cool winds channeling South from Monterey Bay through the Salinas Valley ensure gradual ripening, full development of vibrant fruit flavors and bright acidity.
TYPE
Red
VINTAGE
2020
REGION
Arroyo Seco, Monterey, Central Coast, California
COUNTRY
United States
BLEND
Grenache, Syrah, Mourvèdre
ALCOHOL
14.5%
TASTING
Ruby red in color, bursting with aromas of strawberry, red and black cherry, blackberry and a touch of white pepper. On the palate, layers of red fruit, strawberry, blueberry and warm spice notes complemented by round mouthfeel, velvety tannins and long finish.
AROMA
Aromas of strawberry, red and black cherry, blackberry and a touch of white pepper.
MAKER'S NOTES
Picked in early morning, the grapes were destemmed into small stainless steel tanks for fermentation. The wine was gently punched down several times a day for maximum color, aromatics and flavor extraction. After about 2 weeks the wine was pressed off the skins, settled and racked into French oak barrels to age for 11 months.
TYPE
Red
VINTAGE
2020
REGION
Arroyo Seco, Monterey, Central Coast, California
COUNTRY
United States
BLEND
Grenache, Syrah, Mourvèdre
ALCOHOL
14.5%
TASTING
Ruby red in color, bursting with aromas of strawberry, red and black cherry, blackberry and a touch of white pepper. On the palate, layers of red fruit, strawberry, blueberry and warm spice notes complemented by round mouthfeel, velvety tannins and long finish.
AROMA
Aromas of strawberry, red and black cherry, blackberry and a touch of white pepper.
MAKER'S NOTES
Picked in early morning, the grapes were destemmed into small stainless steel tanks for fermentation. The wine was gently punched down several times a day for maximum color, aromatics and flavor extraction. After about 2 weeks the wine was pressed off the skins, settled and racked into French oak barrels to age for 11 months.
