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Anita’s Blend 2010Will be composed of approximately 50% Syrah, 30% Cabernet Sauvignon, and 20% Zinfandel, producing a lush, balanced, deep purple wine with hints of black cherry, currants, and chocolate. |
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Zinfandel Blend “Jazzin’” 2010Will be composed of two clones, 86% Wine Creek and 14% Dupratt. It will be structured to be a spicy and dry wine with tastes of dark berries and anise. |
TASTING NOTES
When you drink our wines please remember three things:
We make them in a French style.
A typical Paso Robles blend incorporating Syrah is usually fruit forward, that is, a big cherry or strawberry nose and tastes that are immediate and powerful. Like a great martini – wonderful by itself but not too subtle. Our wines are more complex, more balanced, more sophisticated. Our nose offers hints of spice, dark berries and anise. The first sip will be “mouth-filling” tastes of leather, oak and sandalwood. Our complexity shines in our finish — a lingering presence of cassis, black cherry and pepper on the back of your tongue.
We make them to be paired with food.
Our blends complement food. Light meats such as pork, chicken, rabbit, veal and game birds are wonderfully paired with our wines. Try them with steelhead salmon or seared ahi. Sharp cheeses such as Reggiano Parmigiano, white Vermont Cheddar, or English Stilton are also excellent accompaniments.
We make them to be even better 5-8 years from harvest.
Drink them now but “lay down” some for later. If you want some now please vigorously decant before serving, or, if you don’t care to decant, remove the cork and leave uncorked for at least one hour. Our wine needs to be oxygenated (“breath”) because we make it with pronounced tannins. The tannins will allow it to age properly and develop even more complexities. If you “lay down” our wine, remember to keep it in a consistently cool (55° – 57° F), humid and dark environment. And, as the term suggests, lay it on its side.
VINTAGE STATS
ANITA’S BLEND – 2010Winemaking Fermentation Aging Analytical Data |
ZINFANDEL BLEND “Jazzin’”– 2010Winemaking Fermentation Aging Analytical Data |
GEORGE’S BLEND – 2005Winemaking Fermentation Aging Analytical Data |
