This Cinsault displays a prominent yet soft acidity greets the palate and slowly unfolds displaying red berry and cherry notes.
DESCRIPTION:
Small amounts of Syrah and Tannat were blended to increase the backbone of this delicate wine. This wine was created by using the technique of open fermentation and aged to perfection for 18 months using both American and French barrels.
WINE MAKING NOTES:
Grape Blend:94% Cinsault, 3% Syrah, 3% Tannat
TA: 6.2 gm/L | PH: 3.64 | RS: .62 | Alcohol: 14.4%
Fermentation: open ferment | Oak: American | Oak age: 18 months | Harvest Brix: 25.8 (average) | Bottle Date: July 8, 2020 | Cases Produced: 1009 | Maturity: now until 2023
FLAVOR AND AROMA NOTES:
This wine is prominent yet soft acidity greets the palate and slowly unfolds red berry and cherry notes.
PAIRING SUGGESTIONS:
This Cinsault pairs well with Moroccan lamb, smoked salmon filets and spicy Thai curry dishes.
VINEYARD NOTES:
Estate grown in Temecula Valley. When grown in Temecula Valley displays lively floral and ripe strawberry aromas.
Kestutis "Gus" Vizgirda believes the secret to good winemaking begins in the vineyard. That's why throughout the growing season you will find him touring the rows of varietals and envisioning the kinds of wines he will produce from the harvest. For over two decades, Vizgirda has worked at several local wineries, working with some of the Valley's best winemakers to refine his craft. Today, he has developed his own unique approach to making wine and has won gold medals for several of his varietals.
In addition to serving as Wilson Creek's Winemaker, Vizgirda teaches wine classes at Mt. San Jacinto College and San Diego State University Extended Studies campus. He is also a judge at several local and international wine competitions.
AWARDS:
Our 2017 Cinsault rated 90pts Wine Enthusiast
