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2015 Le Cigare Volant
Wine Specs
Vintage
2015
Varietal
57% Grenache, 17% Cinsaut, 16% Mourvèdre, 10% Syrah
Appellation
Central Coast
Vineyard Designation
36% Alta Loma, 21% Rancho Solo, 17% Bechtold, 16% Del Barba, 10% Coastview
TA
5.7 g/L
pH
3.67
Aging
10-15 years from release (August 2018)
Label Artist
Chuck House
Alcohol %
13.5

2015 Le Cigare Volant

Item Ships: Aug 20, 2018
In Stock
Add To Cart
$45.00
/ 750 ml
SKU: CVN15C
Wine Profile
Tasting Notes
The élevage for this wine is rather different from previous vintages, with a substantial portion of the volume deriving from Cigare aged in 5-gallon glass demijohns (bonbonnes), which were ultimately blended into the same wine that had reposed in 10,000 liter wood uprights and puncheons. Medium, vivid ruby color, with an incredibly lifted, ethereal floral aroma - almond blossoms, violets, sandalwood and wild strawberries, almost, dare I say, Burgundian in aspect. On the palate, a dreamy weightlessness (this is a good thing!), silky tannins and an enormously persistent finish. The kind of wine that drives wine aficionados to drink, being a wine of great charm, elegance and intelligence. With decanting (and time), the wine seems to grow in both body and depth. Certainly one of the most charming Cigares of memory.
Vineyard Notes
This vintage is primarily a Grenache based blend coming from our cool climate, Monterey County vineyards. The fruit adds rich black fruit flavors and a discreet spiciness. The Syrah for this vintage was sourced from the Coastview vineyard, a high elevation site (2,300 ft) in the granite and limestone rich soils of the Gabilan Moutain range. This cool climate fruit tannic and meaty in the lower registers; peppery and fruitful. The non-irrigated, centenarian Del Barba vineyard of Contra Costa continues to provide Mourvèdre for Cigare. Cinsaut from the 120+ year old vines of the Bechtold vineyard provides a very particular fragrance of flowers and aromatic herbs.
Food Pairing Notes
Ahi tuna, pork tenderloin, aged cheddar.
Production
1,404 cases
Other Notes
Grapes, sulfur dioxide, and tartaric acid. In the winemaking process, the following were utilized: indigenous yeast, yeast nutrients, French oak chips, and chitosan.
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