50% Grenache, 15% Grenache Blanc, 12% Cinsaut, 12% Mourvèdre, 8% Carginane, 3% Roussanne
25% Rancho Solo, 12% Del Barba, 9% Bokisch, 9% Sweetwater, 9% Beeswax, 8% Michael David, 7% Area 51, 6% Sunset, 6% Ventana, 5% Wente, 4% Scheid
Drinkable upon release (Apr. 2018), 7-10 years ageability
The Tasting Panel
2016 Vin Gris de Cigare Réserve
A limited release, carboy-aged bottling of our Vin Gris de Cigare
92 Points Vinous
The encépagement of the ’16 Vin Gris de Cigare Réserve is slight different from the ’16 Normale—the most salient difference, again, being its élevage in 5 gallon glass demijohn sur lie, and of course, it is bottled without filtration.
On the nose, one gets cassis, pink grapefruit and the rather comforting fragrance of strawberry and rhubarb nose. Good acidity with a slight astringency (this is the so-called Dark Side/Anti-Sweetness and Light Aspect that I love so much in the ’16 vintage. There is enormous depth to the wine and it possesses something like an infinity pool finish. The wine certainly develops well in the glass with air and with time. Be very careful not to serve it too cold.
The cassis/grapefruit element most certainly derives from the Alta Loma Vineyard in the Arroyo Seco of Monterey County from grapes that were inadvertently (long story) subjected to fairly extended skin- contact time. But all’s well that ends well; this extra skin contact is responsible for the most unusual and remarkable fragrance of this wine.
Food Pairing Notes
This wine would be utter bliss with oysters, scallops and octopus. Veal saltimbocca (or chicken, if you’re adverse to that type of thing). Zuni Cafe roast chicken with bread salad. Thai Larb Gai (chicken with lime, chili and fresh herbs). Brie en croute with roasted wild mushrooms. Cioppino.