38.5% Grenache, 30.5% Grenache Blanc, 12.5% Carignane, 10% Cinsaut 6% Mourvèdre, 2% Picpoul, 0.5% Vermentino
16% Bokisch, 14% Loma del Rio, 13% Beeswax, 12% Gonsalves, 12% Rancho Solo, 7% Alta Loma, 6% Kiler Canyon, 6% Mesa Verde, 5% Vista Serrano, 5% Nevarez, 4% Scheid
Drink now through 2021
The Tasting Panel
2018 Vin Gris de Cigare
Pink Wine of the Earth
In appearance, almost Cate Blanchettish in its pale elegance, a beautiful subtle salmon color (the wine, not Cate). On the nose, subtle suggestions of rose hips, linden flower, black currant as well as a slightly toastiness (methinks perhaps due to the extended bâtonnage and lees contact). On the palate, wonderful bracing natural acidity, good weight and comforting viscosity. Some discreet floral and fruity suggestions, (mostly ribes with background black-cherry notes). Let us presently offer a simple prayer: While virtually all of the ’18 vintage Vin Gris will be consumed within a year of purchase, may there be a few smart cookies who put the wine aside for several years to see it reach its full potential (and will be enormously well rewarded for doing so).
The Grenache for our Vin Gris came in large part from bespoke sections of the Alta Loma Vineyard, a cool climate site in the Arroyo Seco region of Monterey County that gives us grapes with a distinctive black currant character. The Carignane, responsible for the fundament of the wine, derived from very old vines from Antioch in Contra Costa County. A substantial percentage of the wine is composed of the elegant Grenache Blanc variety, adding a lovely richness and foundation to the ’18 vintage. The Cinsaut,... ah, a delicate cherry top note. We also employed the practice of post-fermentation bâtonnage—the stirring or re-suspension of yeast lees—to give the wine a certain creaminess of texture.
Ingredients: Grapes, tartaric acid, and sulfur dioxide. In the winemaking process, the following were utilized: yeast, yeast nutrients, and bentonite.