Blend Composition | 42% Merlot,
32% Cabernet Sauvignon, 14% Sangiovese and 12% Syrah
Harvest Date | Sept. 11, 18, 20, and 28
October 2 and 6
Finished pH | 3.90
Finished TA | 5.6 g/L
Alcohol by volume | 14.6%
Production | 394 cases
We had a wet start to 2017, so welcome after 5 years of drought. The bulk of the rain fell in January and February but rains continued into April, ensuring that the vines would have ample water throughout the growing season. The harvest started more or less on time with average to slightly low yields. What started in water ended in fire. Fortunately we had harvested most of our fruit before the October fires. We did not use any fruit harvested after the fires.
The four varieties were hand-picked and fermented separately with gentle fermentation techniques resulting in wine of great depth and complexity. We selected the finest barrels of each lot to create the Phenomenon blend. The wine matured for 20 months in new and once-used French oak barrels before bottling.
This wine is rich and sumptuous, with a satiny texture conveying flavors of blackberry, black cherry, and molten chocolate. The wine is brilliantly aromatic with an ever-evolving palette of rose and violet, freshly brewed espresso, and dark fruit. It is approachable now but will open up and offer more with time in the cellar.
Drinking window: Enjoy now through 2030
This versatile wine would be wonderful alongside a butteflied leg of lamb, fettucine with walnut pesto, or pomegranate-braised short ribs.
- Matt Reid, Winemaker