Showcased on our August Mixed and Reds Club memberships and now available while supplies last.
DESCRIPTION:
Medium bodied wine, deep garnet color, featuring aromas of red currants, French oak and dusty spice on the nose evolving to juciy rspberry, sage and pink peppercorn with soft tannin on the finish.
WINE MAKING NOTES:
Grape Blend: 93% Cinsault, 5% Merlot, 2% Syrah
TA: 4.59 gm/L | PH: 3.82 | RS: .84 | Alcohol: 14.5%
Fermentation: open ferment | Oak: American | Oak age:18 months | Harvest Brix: 25.2 (average) | Bottle Date: May 9, 2023 | Cases Produced: 700 | Maturity: now until 2025
FLAVOR AND AROMA NOTES:
This wine is medium bodied and soft oak tannins in the finish.
PAIRING SUGGESTIONS:
This Cinsault pairs well Romano and other sheep's milk cheeses. Grilled vegetable lasagna, blackened salmon, pasta alla amatriciana or a simple fresh crusty bread dipped in extra virgin olive oil.
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
