Tasting Notes

This blend was very fun to make. Grenache and Mourvèdre both bring softness, red fruit, and spice, while the Syrah brings structure, color, and high-tone dark fruit. Aromatics are reminiscent of blueberry pie, with intense dark fruit, and subtle hints of vanilla and brown sugar. Blueberry, coupled with notes of ripe plum and vanilla, transfers to the palate and is carried through to the finish with soft tannins.

Vineyard Notes

The Grenache, Syrah, and Mourvèdre are picked from our favorite cool-climate vineyard sources. Cooler temperatures help to preserve spiciness and lend to darker fruit characters in Syrah. The Grenache is from Sweetwater Vineyard in Monterey County. Syrah is sourced from Rancho Sisquoc, located on a plateau tucked in Santa Barbara County, lending a hefty dollop of blueberry. Our Mourvèdre comes from two sites: Santa Barbara Highlands in Santa Barbara County and Derby Vineyard on the west side of Paso Robles.

Winemaker Notes

The Syrah, Grenache, and Mourvèdre were all picked at optimal ripeness as determined by tasting. The Syrah is pumped over to ensure that sulfides are released. The Grenache and Mourvèdre are punched down to avoid overexposing the must to oxygen as oxidation is a risk with these varietals. Each lot spent at least 7-10 days on skins to maximize extraction and achieve softer tannins. After pressing, each lot was racked once from tank into a mix of French and Hungarian new and neutral oak barrels for malolactic fermentation and 20 months of aging until bottling. The Syrah was racked from barrel and returned to barrel once during aging.

Food Pairing Notes

This wine will pair nicely with lamb chops and mint sauce or pork tenderloin with blueberry-balsamic reduction.