Light bodied wine with soft oak tannin and a dash of peppery zest on the finish. Seductive aromas of strawberry, sawdust and violets.
DESCRIPTION:
Light bodied fruit flavors of of ripe strawberry, cherry, a bit of cranberry and orange zest. A touch of black pepper on the palate.
WINE MAKING NOTES:
Grape Blend: Cinsault
TA: 5.96 gm/L | PH: 3.69 | RS: .74 | Alcohol: 15.5%
Fermentation: open ferment | Oak: American | Oak age:18 months | Harvest Brix: 25.2 (average) | Bottle Date: November 20, 2022 | Cases Produced: 794 | Maturity: now until 2025
FLAVOR AND AROMA NOTES:
This wine is light bodied, with aromas of red currants and warm anise on the nose, evolving to light strawberry and black pepper on the palate and soft tannins on the finish.
PAIRING SUGGESTIONS:
This Cinsault pairs well Romano and other sheep's milk cheeses. Grilled sausage served over polenta with fresh pomodoro sauce.
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
