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2010 M.C.S.
2010 M.C.S. (Mourvedre, Carignane, Syrah)

2010 M.C.S.
Wine Specs
Vintage
2010
Appellation
Santa Ynez Valley
Harvest Date
October 2010
Sugar
24-26 Brix
Acid
5.75 g/L
pH
3.65
Aging
14 months in French Oak
Fermentation
3 weeks on skins in 1.5 ton Fermentor Box
Bottling Date
December 22, 2011
Alcohol %
14.3
Sorry - All Gone
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$30.00
 
Sorry - All Gone

We tasted this wine on 10/31/17, and it was showing so well!  Rosewater, black fruit, cedar, and meat were on the nose.  The palate was soft, juicy, fresh, savory, and floral.

 

M.C.S. is made from hand-picked and sorted Mourvedre, Carignane, and Syrah grapes sourced from Camp Four Vineyard in Santa Barbara County. 2010 was marked by a very cool summer and wet fall that lead to slow maturing fruit with low sugars at harvest. The wines from this vintage have an aromatic, elegant personality.

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 December of 2011, after 14 months in barrel.
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, 2010 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. Drink it with gamey meats, salty olives, smokey bbq goods, thin crust pizzas, homemade pasta sauce, or rosemary lamb. Lighter, whiter cheeses will match 

Wine Specs
Vintage
2010
Appellation
Santa Ynez Valley
Harvest Date
October 2010
Sugar
24-26 Brix
Acid
5.75 g/L
pH
3.65
Aging
14 months in French Oak
Fermentation
3 weeks on skins in 1.5 ton Fermentor Box
Bottling Date
December 22, 2011
Alcohol %
14.3