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2009 M.C.S.

2009 M.C.S.
Wine Specs
Vintage
2009
Appellation
Santa Barbara County
Harvest Date
October 2011
Sugar
24.5 Brix
Acid
5.9 g/L
pH
3.85
Aging
18 months in Neutral French Oak
Fermentation
2 weeks in 1.5 ton fermentor boxes
Bottling Date
May 2011
Residual Sugar
Dry
Alcohol %
14.3
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M.C.S. is made from hand-picked and sorted Mourvedre, Carignane, and Syrah grapes sourced from Camp Four Vineyard in Santa Barbara County.

Wine Specs
Vintage
2009
Appellation
Santa Barbara County
Harvest Date
October 2011
Sugar
24.5 Brix
Acid
5.9 g/L
pH
3.85
Aging
18 months in Neutral French Oak
Fermentation
2 weeks in 1.5 ton fermentor boxes
Bottling Date
May 2011
Residual Sugar
Dry
Alcohol %
14.3
Wine Profile
Tasting Notes
This wine is fresh and delicious upon release, but those with patience will be rewarded with more complexity over the next 7-10 years. Wine is always changing, but at bottling, 2009 M.C.S. shows a nose of white pepper, herbs, leather, and licorice fruit. The mouth is rustic and savory leathery, yet balanced by lucious black cherry, licorice, and bittersweet chocolate flavors. The medium body and chewy tannins finish earthy.
Vineyard Notes
M.C.S. is made from hand-picked and sorted Mourvedre, Carignane, and Syrah grapes sourced from Camp Four Vineyard in Santa Barbara County. 2009 was a dry winter, cool spring and moderate summer that lead to slow maturing fruit. Heat spikes in September helped move ripening and all of our great quality fruit was harvested before the 2” of rain in October.
Production Notes
Each batch was fermented separately in small boxes. The fermentations were on skins for about 2 weeks and punched down 1-3 times every day. All the wines were basket pressed, then matured in french oak barrels. The barrels were racked once in the spring. We bottled 100 cases in May of 2011, after 18 months in barrel.
Food Pairing Notes
Drink it with gamey meats, salty olives, smokey bbq goods, thin crust pizzas, homemade pasta sauce, or rosemary lamb. Lighter, whiter cheeses will match.
Production
100 cases