2009 Dark Red
Wine Specs
Vintage
2009
Appellation
Santa Barbara County
Harvest Date
October 2010
Sugar
26 Brix
Acid
6.2 g/L
pH
3.7
Aging
18 months in French and American Oak
Fermentation
2 weeks in 1.5 t fermentor boxes
Bottling Date
May 2011
Residual Sugar
Dry
Alcohol %
14.5
Sorry - All Gone
When we tasted this wine on 10/30/17, we saw a fun streak of American wood shining through on the nose with vanilla, blackberry, and black currant aromas. The palate was rich with sweet, dark fruit. This is a classic Dark Red bottling.
Dark red is made from hand-picked and hand sorted Syrah (50%) and Cabernet Sauvignon (50%) grapes sourced from three special vineyards in Santa Barbara county.
Wine Specs
Vintage
2009
Appellation
Santa Barbara County
Harvest Date
October 2010
Sugar
26 Brix
Acid
6.2 g/L
pH
3.7
Aging
18 months in French and American Oak
Fermentation
2 weeks in 1.5 t fermentor boxes
Bottling Date
May 2011
Residual Sugar
Dry
Alcohol %
14.5
Wine Profile
Tasting Notes
This wine is delicious upon release, but those with patience will be rewarded over the next 10 years. Wine is always changing, but at bottling, 2009 Dark Red shows a nose of crushed dark berries and licorice with dark choc, smoke, mint, and dried tobacco. The mouth is full-bodied and ripe with juicy mulberries, tart black currants, mocha, meat and savory cedary flavors.
Vineyard Notes
Dark red is made from hand-picked and hand sorted Syrah (50%) and Cabernet Sauvignon (50%) grapes sourced from three special vineyards 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
To make this wine, each batch was fermented separately In small boxes. The fermentations were on skins for 10-20 days and punched down 1-3 times every day. All the wines were basket pressed, then matured in French and American oak barrels - both hogsheads and barriques. We bottled 100 cases in May of 2011, after 18 months aging.
Food Pairing Notes
Drink it with juicy steaks, stews, braises, shanks, suckling pork belly, or something mushroomy for vegos. Strong cheese = yes.
Production
100 cases
