Producer: Sebastiani Vineyards & Winery
Region: Sonoma County, California
Blend: 44% Cabernet Sauvignon, 33% Merlot, 10% Malbec, 9% Petit Verdot, 3% Syrah and 1% Zinfandel
Year: 2016
Retail Price: $40.00
Sale Price: $16.99*
Press Democrat Wine of the Week
Wine & Spirits, 91 Points
“This is a brisk [red blend]. Its cool tannins carry a dark, resinous herb character, providing a zesty counterpoint to the lush fruit sweetness. The texture is full and mellow, enlivened by fresh mineral acidity that provides a sandstone-like abrasion to the finish. Pour it with pork rillettes or other charcuterie.”
Winemaker’s Note:
“I’m aiming for a full-bodied wine that is soft and approachable, with good fruit and enough structure to age a little. I don’t want it to be sweet. Any perception of sweetness should come from the oak, not sugar.
As a winery with a broad portfolio, we have a lot of different components to pull from. The key to making a good red blend is to be able to round off all the edges. Any individual component might be too tannic or too fruity, lack mid palate, etc., but by putting them in a blend you can fill the wine out. We have a lot of nice vineyards we can pull from to fill out a very nice wine.” – Dave Nakaji (As Seen in the Press Democrat)
Winemaking:
“We cold soaked many of the lots to increase color and flavor extraction. All of the grapes were fermented warm and only a small portion of press wine was included for aromatics and structure. After fermentation, all of the individual lots were racked off the lees and put into a combination of French and Hungarian oak barrels. After aging for 18 months, the wine was bottled in April 2018.”
Alcohol: 14.8%
pH: 3.67
TA: 0.57 g/100 ml
*Discounts do not apply to wines currently on sale. Price and availability in store may vary.